CARROT: A DOUBLE-SIDED VEGETABLE

CARROT: A DOUBLE-SIDED VEGETABLE

Did you know that raw carrots do not have the same aromatic profile as cooked carrots? Raw, it expresses aromatic notes from the aniseed-like taste food and wine, while cooked it develops a dominant floral note from the same family as violet, blackberry and raspberry!...
CELERY: A REFRESHING POWER

CELERY: A REFRESHING POWER

Among the 12 dominant aromatic compounds in celery is apigenin, a polyphenol, also dominant in parsley, which induces a “cold taste” on the taste buds, as do the menthol in mint and estragol in tarragon and green apple. Once transformed into celery salt,...
ALMOND: FRESH / TOASTED

ALMOND: FRESH / TOASTED

The almond, one of the most appreciated nuts all over the world, is one of the most delicate flavors in wines, especially in white wines of the aligoté variety. Toasted or roasted, it develops new aromas that allow new aromatic harmonies with all foods in the world of...
CABBAGE: A CLOSE FRIEND OF THE TRUFFLE

CABBAGE: A CLOSE FRIEND OF THE TRUFFLE

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...
THE RED APPLE: FRESH AS A ROSE!

THE RED APPLE: FRESH AS A ROSE!

The red apple owes its color to anthocyanins. These same pigments, which give color to grapes and red wines, are the source of a plethora of aromas that sign the aromatic DNA of apples, including a floral tonality that binds the red apple to lychee and rosewater, as...
Rosemary: A Southerner with a northern terpene profile

Rosemary: A Southerner with a northern terpene profile

@All rights reserved.  By François Chartier “Créateur d’harmonies” « Non cogitat qui non experitur. » No thought without experimentation.(Marguerite Yourcenar) This phrase from the famous Belgian author confirms that in science, as in gastronomy,...