Category Archives: lobster

Foodpairing: matching dishes to beverages

Foodpairing® is a vast source of inspiration, any user will agree. One can use Foodpairing® to design new dishes or cocktails, even so, it also contains clues for matching beverages to dishes (and vise versa).

Foodpairing may help you in the quest to the perfect beverage match. Foodpairing only takes aroma into account (don’t forget this!). But as aroma is already 80% of the taste experience, it is the most important one. Of course taste and texture will play as well a significant role in any combination. So don’t forget to experiment and above all to taste…

A traditional approach to food and beverage pairing would be to start from the dish and then search for a fitting beverage. Although tried and proven, we -at the Foodpairing Kitchens- often do the exact opposite; starting from a beverage and designing a fitting dish around it. This approach offers the flexibility of fine tuning the dish perfectly to the beverage, more then often resulting in true synergistic food and beverage pairings.

Here you can find some nice examples (register for free to access the recipes);

Belevedere Unfiltered with grapefruit à la Turque: the spiciness and sweetness of the dishes goes very well with the wodka and softness the alcohol

Belvedere Unfiltered - Grapefruit

- Le Chimay doré – mango – cinnamon:the Chimay Gold is characterized by fruitiness and spiciness (mainly cilantro) and therefore it fits perfectly with the Chimay Doré cheese. The tangy, spicy, sweet and sour mango chutney also fits very well with the Chimay Gold

Kasteel Rouge with almond, peach and raspberry: the sweet, fruity flavour matches very well with this dessert. The sourness of the raspberry takes care of the balance of the dish with the food. The almond and the peach links the dish with the beer (Kasteel Rouge is made with cherries and contains like peach and almond the flavour component benzaldehyde)

Kasteel Rouge - almond - peach - raspberry - basil

St Louis Premium Kriek with lobster, sweet potato and passion fruit: the sweetness and fruitiness makes a perfect match with the sweetness of the lobster and the fruitiness of the sweet potato and the passion fruit. The sourness of the beer, together with the acidity of the passion fruit gives the whole a pleasant freshness

St Louis Premium Kriek - lobster - sweet potato - passion fruit

MANGO PAIRING

Last December, I had to do an talk with Harold McGee on his new book keys to good cooking, and going through the results on different types of mango, it came up my mind again that Harold McGee described an Alphonso mango as one of his most preferred foods.
Well, what to combine with Mango?

 You can translate this tree into a Mango, mackerel, juniper, celery combination like Alinea restaurant (source picture)

Or give a little twist to a classic combination; Mango, lobster, salad + dark chocolate (by the Mangerie, Bruges) Which was the winning dish in a Chocolate Foodpairing competition here in Bruges.

L’AIR DU TEMPS :: LOBSTER – STRAWBERRY – PEA

Another example of L’air du temps, a Michelin star restaurant in Eghezée, Belgium based around the foodpairing of strawberry.


[ Ph : Jean Pierre Gabriel ]

Ingredients : Gazpacho of strawberries (for 4 persons)

– 500 g strawberries

– 175 g red bell pepper

– 100 g (red) onions

– 5 dl olive oil extra vierge

– 8 spoons balsamico vinegar

– 10 g salt

– white pepper

Recipe:

Clean all the vegetables for the gazpacho. Put them into the Thermomix (50°C, position 8, 5 minutes). Sieve and keep cool.

Serve together with fresh peas, sushi rice and lobster.

[ recipe : Sang Hoon Degeimbre extract from book L'air du temps editor: Françoise Blouard]

[+ restaurant]