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lobster

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.

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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]

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