The 10 trendy pairings your guests will be amazed with

Successfully combining food and drink is not the result of improvisation, but of science. Francois Chartier, molecular sommelier and aroma expert, explains that aromatic synergies when the dominant molecules of the same family are found in two or more foods or a food and a liquid. And if foods with the same aromatic profile are combined, he adds, the result improves the simple sum of the parts.

According to this new “mathematics of taste”, one plus one is not two, but three and even four! Today in Summum we let ourselves be guided by the latest book by Chartier, Aromatic Cuisine, to discover ten very TOP gastronomic combinations with which to surprise you and surprise your guests.

Blackberries and soy sauce – go for it!

Berries are the little jewels of the fruit kingdom. They are delicious, nutritious and with a great antioxidant power. Their generally high price makes them the ideal option if you want to add a touch of luxury to your breakfasts, snacks or salads. Among them, the blackberries are perhaps the most exclusive (and they are also in full season now!). How to take advantage of them? Following in the wake of the aromatic compound furanone, dominant in other fruits such as pineapple or strawberry, but also in the soy sauce, one of the most powerful sources of vegetable protein. For example, blackberries they could be added to the final phase of a soy sauce reduction to accompany a duck breast.

Daikon, jengibre, ostra

Daikon is one of the Asian foods that can no longer be missing in your pantry. Also called “radish of Japan” or “radish of Satzuma”, daikon is a thick root vegetable and white and fresh and spicy flavor. Used raw or cooked, it works great with ginger, a trendy ingredient rich in antioxidants, and oysters, the quintessential TOP delicacy. Some fresh oysters with a daikon marinade, lime juice and ginger are the ideal combination to seduce your most demanding guests.

The egg, with blueberries and champagne

If you think that an egg could never fit into a gourmet dinner, now is the time to change your perspective. Reliable and versatile, eggs are rich in lutein and zeanxanthin. This profile directs the pairing towards foods such as blueberries or corn. Try a spinach, blueberry, corn, and egg yolk salad. To drink: oddly enough, a champagne blanc de noirs.

Dark chocolate and roasted asparagus: do you dare?

Asparagus is not easy to pair with, but since you accept the challenge, let it be a brave pairing! How about some roasted green asparagus covered in dark chocolate infused with a hint of black tea? Dark chocolate has a marked aromatic profile, similar to that of barrel-aged wines, coffee, or foods cooked on the grill or roasted. Hence, it goes well with roasted asparagus.

Black pudding with coconut water: the exotic touch you were looking for

We have already said that the sum of foods that share the same aromatic profile enhances the flavor of each one and of the final dish. This happens, for example, if we mix the pork, the blood sausage and the coconut. These are three ingredients rich in lactones, capable of producing the most powerful and accurate aromatic synergy. Using coconut water to cook the pork or to top it off, turned into foam, a black pudding could give your dishes the exotic touch you were looking for.

Truffle: the most exclusive touch for kale

Kale is the standard-bearer of the “superfoods” trend and for good reason: it sports the highest score according to the ANDI index, which measures the nutrient density of a food on a scale of 1 to 1.000. It can be eaten raw or cooked, but you may not be sure what to pair this ingredient with or want to give it a more elegant twist. So that you know that, as a member of the wide family of cabbages that it is, kale boasts the same volatile sulfur compounds that determine the aromatic profile of the truffle, one of the most exclusive ingredients in the world. Test!

Why does quinoa work with legumes and tomatoes?

Small, versatile, tasty. Blonde, red, black “wild”. Rich in iron and high quality protein biological. Originally from Latin America, quinoa is another of the superingredients that have been revolutionizing our diet the most in recent years. Once we are clear about its benefits, the problem of how to cook it arises. A clue is given, once again, by its aromatic profile. It turns out that the “defect” of quinoa, bitter defensive compounds called saponin, is also present in peas, legumes, spinach and tomatoes, among others. Wash under the tap the Quinoa To limit the bitterness of the saponin, cooking it and finally mixing it with related ingredients is all that needs to be done to enjoy this nutritional treasure.

The most exclusive combination: caviar and Parmigiano Reggiano

Serrano ham skewer in the oven, topped with cream flavored with Parmigiano Reggiano and caviar. It is not a simple aperitif, it is a declaration of intentions, because it brings together in the same bite some of the most attractive edible luxuries on the planet. On the one hand, caviar, the sought-after roe of the female sturgeon, and on the other, the king of cheeses. And it is that caviar, in addition to being rich in iodized flavors, is marked by flavors from the world of umami that are, among others, right in the Parmesan. A cheese whose production is strictly regulated and which multiplies its value as it ages.

Raspberry with sea flavor

Raspberries are pure aroma. These berries boast of more than 230 volatile compounds and they are practically “triplets” of blackberries and violets. In this case the common gene is called β-ionone and it also marks the aroma, surprise!, Of sea urchin and nori seaweed, a type of red seaweed used to wrap sushi. It is very rich in vegetable proteins, omega-3, iron, calcium, magnesium and iodine. Add it in julienne strips to a raspberry and sea urchin salad dressed with raspberry vinegar.

And for dessert: foie gras with apple

Foie gras is one of the most exquisite delicacies, perfect to “warm up” before a gourmet dinner. However, its peculiar sweet taste and, above all, its aromatic profile makes this ingredient a wise choice also for a dessert. The foie gras shares some dominant volatile compounds with almond, cherry, and chamomile. The apple is one of the foods with which it best combines. An original idea according to Francois Chartier? A tart Tatin garnished with curry and served with sautéed foie gras.