TOP CHEF JUST DESSERTS: A FOODPAIRING VIEW

In Top Chef just desserts we saw some challenges passing by where Foodpairing would be an incredible help to support the participants. Last year I met Johnny Iuzzini (one of the judges) during my presentation at Starchefs (his Desserts Fourplay is a must have) and I was pleased he got interested by our Foodpairing.
As an example we took a parsnip-banana-hazelnut dessert from episode 6 of Top Chef.

Here are some of the possible pairings with hazelnut (clustered in categories, the closer to the center the better the match);

Or this coffee, strawberry, rum, pea combination. It should work, but this combination is quite challenging to find the right balance in taste. If you use young, fresh sweet peas it should work.

 Here the visualisation of this pairing;

There was even a chocolate pairing with French fries, reminds me of the first edition of our  The Flemish Primitives in 1999 where we gave people French Fries with mayonnaise (based on chocolate), next to all sorts of challenging items like glowing lollypops (picture by Khymos) or at the last edition ants by Alex Atala tasting like ginger, lemongrass (which was later also presented at Madfoodcamp)

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