Category Archives: orange

How to turn Atomic food by David Guetta into a dish

The 8th edition of the world famous Tomorrowlandwas a big hit. The 180000 visitors were submerged in a magical world with a gigantic dance valley, fresh cocktails, spectacular acts, top chefs, the best DJ in the world like David Guetta.

Going through some older performances by David Guetta, we found ‘Atomic food’ quite intriguing as it lists a range a food products. How to turn Atomic Food by David Guetta into a dish?

In Atomic food you have following lyrics;

Oranges Bananas Onions Grapes
Chocolate Apples Lemon Potatoes
Celery Lettuce Cherry Ice cream
Yogurt Butter Jam Salt

Some of these combinations really work, like the Orange, banana, onion, grapes. Download our free app for chefs and bartenders on itunes to see more of these surprising combinations.

We transformed it into a chutney of orange, banana and raisins







5 oranges (juice and zest)

80 g spanish onion (shredded)

1 g cinnamon

1 g ginger powder

0,5 vanilla pod

1 chili pepper

0,5 dl vinegar

300 g of sugar

30 g raisins

7 oranges (for the parts)

1 banana


cook 2 times the zest of the orange in water.

fry the onion, add the spices and about 100 g of sugar. Caramelize. Add the vinegar, orange juice and the rest of the sugar.

Reduce on a moderate heat until you become a syrup.

Cool down. Add the parts of the 7 oranges, the banana and the raisins.

to be served with

Beaf Fish Lamb Water
Milk Cheese …




With all the flavor insights we have due to Foodpairing, we are also able to replace a product by a combination of other products. Flavors are not typical for only one product. The aroma of an ingredient is due to a combination of flavors which are also present in a lot of other food products.
To demonstrate this, we will show how you can replace citrus fruit. We will start with orange (which we have posted earlier on other websites) and will continu with other citrus fruit as presented at BCB in Berlin.

To replace orange we used the following ingredients: physalis, melon, gooseberry, coriander and juniper berry

Our recipe:

20 g of Physalis

10 g of melon

5 g of gooseberry

3 seeds of coriander

1 juniper berry


Put everything in a blender

And blend


Bartenders request us more and more to add specific brands of drinks on As flavor profiles between e.g. different gins change a lot, it is quite important to make a Foodpairing cocktail with the correct drink.
We are happy to see that distillers who care about the flavor of their drinks and really want to support bartenders request more and more Foodpairing analysis.
The newest addition to the database are Cointreau and Rémy Martin cognac.

As the Foodpairing website is also available in French, for the variation I added here a French version of the Cointreau Foodpairing tree explaining one of the pairings they made on their website; the Dita van Teesen cocktail: Cointreau + orange-ginger-violet-chocolate-cake (cocktail and barfood in 1).


In this video a foodpairing around carrot is made by the restaurant Hertog Jan in Bruges (Belgium). You will see the chef Gert De Mangeleer preparing a langoustine with braised carrots, cardamom, apricot, crème of zeste of orange and carrot and saffron flavoured oil.
Carrot makes a foodpairing with orange and apricot because of major flavour components like limonene. Dish presented at Viva las verduras, Pamplona (Spain)