Stockfood/Aksakova, Valeria
What you need
Langoustines
A yellow bell pepper
Mayonnaise
Lemon juice
Vanilla essence
Freshly ground coffee beans
WHY do some flavours go so well together? According to one school of thought, ingredients that pair well have key aroma molecules in common. Strawberries, for example, share aromatic compounds with chocolate, basil and balsamic vinegar – which may explain why they complement each other.
The idea has been embraced by chefs such as Heston Blumenthal, inspiring surprising combinations like white chocolate and caviar. On Foodpairing, a website created by chef Peter Coucquyt and Belgian food scientists Bernard Lahousse and Johan Langenbick, the…
