Foodpairing is very frequent used by chefs using local ingredients/ vegetables, as Foodpairing is an ideal tool to make even something simple as a potato exciting.
Here you have an example by Hertog Jan (**) potato-cheese-coffee which is better than any caviar (link to recipe)
But you can also use it in experimenting in cocktails; like in the not everyday cocktails and presentations of Tom Zyankali from Zyankali bar in Berlin.
STATE OF EUPHORIA:
3-5 leafs fresh basil, carefully muddled
4cl zynkali Absinth
2cl Mandarine Napoleon
2cl fresh lime juice
1cl Vanilla sirup
shake on ice, strain and fill with soda
This cocktail is based on the Foodpairing analysis of the bar his own Zyankali absinth