To know which food pairs well with beer, we continuously analyze the flavors of beer like this Leffe Royale.
is a top fermented Belgian Abbey Ale, intense and complex. From the first sip, the palate is tickled with notes of clove and vanilla. Secondly, the fresh aromas of banana hatch in the mouth. Finally, subtle notions of geranium and citrus arise, resulting in a finely balanced, fresh and sweet finale. Based on the flavor profile following combinations can be made; coconut, rum, tomato, litchi, cucumber… (more combinations see Foodpairing tree)
We selected oyster, rose, lychee, coconut
Recipe: Oyster – coconut – lychee – rose
100 g coconut puree
1 ts lemon juice
1 g guar gum
Mix the coconut puree with lemon juice and guar gum. Store in refrigerator until use
Open the oysters. Loosen them. Clean the shell and, if necessary the oyster also.
Remove the peel and pit the lychee. Cut into 4
Spoon some coconut puree on the oyster shell. Put on the oyster. Garnish with pieces of lychee and a rose petal.
Serve with a Leffe Royale
More combinations with beer and other products, you can find here.
In the best 101 cocktails by Gaz Regan
this cocktail by Hannah Lanfear was featured.
Sherry and grapefruit make a lot of sense, as honey and many other combos.
Hannah Lanfear – Boisdale Canary Wharf, London
A light, summery cocktail that’s very refreshing – it would make a good brunch drink.
Glass: Chilled coupette
Garnish: Grapefruit zest (discarded)
Method: Short, sharp shake, fine-strained into a chilled coupette.
20ml Tio Pepe
20ml freshly squeezed grapefruit juice
15ml freshly squeezed lemon juice
10ml honey syrup (3:1 honey to water)
Last month a crew of the Japanese television NHK visited our office in Bruges and one of the research lab we cooperate with. Yesterday it was broadcasted.
Our chef Peter made a dessert based on the Foodpairing of a typical Japanese ingredient; Sakura (pickled cherry blossoms)
Sakura was turned into an ice-cream. Asparagus is used raw in thin slices. Raw asparagus has some sweet and spicy notes, which makes it applicable in a dessert. The floral notes from the sakura match fruits like raspberry. The almond aroma in the sakura combines with chocolate. Resulting in following dessert; Sakura icecream, raw asparagus, raspberry, chocolate spongecake.