To know which food pairs well with beer, we continuously analyze the flavors of beer like this Leffe Royale.
is a top fermented Belgian Abbey Ale, intense and complex. From the first sip, the palate is tickled with notes of clove and vanilla. Secondly, the fresh aromas of banana hatch in the mouth. Finally, subtle notions of geranium and citrus arise, resulting in a finely balanced, fresh and sweet finale. Based on the flavor profile following combinations can be made; coconut, rum, tomato, litchi, cucumber… (more combinations see Foodpairing tree)
We selected oyster, rose, lychee, coconut
Recipe: Oyster – coconut – lychee – rose
100 g coconut puree
1 ts lemon juice
1 g guar gum
Mix the coconut puree with lemon juice and guar gum. Store in refrigerator until use
Open the oysters. Loosen them. Clean the shell and, if necessary the oyster also.
Remove the peel and pit the lychee. Cut into 4
Spoon some coconut puree on the oyster shell. Put on the oyster. Garnish with pieces of lychee and a rose petal.
Serve with a Leffe Royale
More combinations with beer and other products, you can find here.
About a month ago we participated together with the people from Monastrell in a Foodpairing Cocktail & Foodpairing dinner.
Chef Maria José San Roman presented food combinations together with cocktails by bartender Gegam Kazarian.
One of the spectacular Foodpairing combinations was this dessert with strawberry and coconut linked with a avocado-tequila-lime juice-ginger-basil cocktail.
The tequila in the cocktail is a special one Excellia, Tequila aged in Cognac barrels. We didn’t analyze yet this particular tequila, but from the Foodpairing tree you can see tequila and strawberry do combine.
The flavor of Rooibos tea makes one of my memories of South-Africa. The flavor contains floral and nutty notes, making a link to e.g. rooibos-coconut or rooibos-raspberry. Find other combinations with Rooibos in this Foodpairing tree (copy the embed to integrate in your website)
After the foie gras and the scallop, time for lobster.
Combination of lobster, mandarin, artichoke, coconut, linked around coconut and artichoke (our chef builds recipes quite often starting from vegetables or fruits)