Some of the volatile sulphur compounds that sign the aromatic profile of the large cabbage family, including Brussels sprouts, are of the same type as those that define the aromatic DNA of the truffle. This explains the countless recipes where cabbages are married to truffles. Its volatile compounds, the thiols, also give the aromatic signature of sauvignon blanc, colombard and petit-manseng wines.
Complementary Ingredients
- Garlic
- Nori Algae
- Dried bonito
- Coffee
- Chocolate
- Emmental
- Raspberry
- Mozzarella
- Hazelnut
- Truffle
Complementary Drinks
- Cachaça
- Nebiollo (aged)
- Petit manseng
- Pomerol (aged)
- Sauvignon blanc
- Scotch
- Pu-erh te
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover a lot of aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.