Aside from producing innovative dishes, what can Foodpairing offer the restaurant industry?
In the long term: profit. Adding new flavours to a menu is an economic method of attracting new customers. Chefs can sell exciting, new combinations at higher prices. Foodpairing also highlights ways of replacing expensive, imported products with local and seasonal ingredients to create similar or better dishes. This saves time and money.
Finally, may we have some expert advice? What do we absolutely need to taste? And what is best avoided?
I recently tried a delightful rhubarb, black tea and strawberry ice cream with some caramel on top. You can’t miss that one. Garlic and chocolate, on the other hand, I would give a miss. Although they do say that it works brilliantly combined with coffee...