Discover New and Unique Food Pairings

Bernard Lahousse is a bio-engineer and scientist who combines unusual ingredients for his experimental eating project that aims to combine tastes unsung the science of food pairing.

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With 70-80% of our perception of flavour made up through what we smell and foods you might not expect sharing similar odors, a number of strange sounding food pairings actually taste great and Lahousse highlights this with his crazy sounding creations such as: chocolate, plum and darjeeling tea – cinnamon biscuit, beef and porcini or strawberries paired with parmesan cheese.

Lahousse launched the website Food Pairing  in 2007 which allows people to explore the world of food pairing using a large database of flavours and a unique algorithm that shows users what flavours pair well with each other. These flavour family trees can be a valuable resource in the kitchen, especially if you’re looking to create a new dish from one core flavour.

As you can see from the pictures below Lahousse has used his technology to create a series of rather unique food pairings. Bonus – here’s some tips on pairing wine with food.

Chocolate, plum and darjeeling tea

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Cinnamon biscuit, beef and porcini.

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Chicken Pairing Tree.

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Strawberry and Parmesan.

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Mackerel, beetroot, horseradish and ‘cornes de gattes’ potatoes.

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