Whether it’s meat, fish or vegetables, green coffee, cocoa beans, maple water or oak barrels, the combustion of these ingredients generates a multitude of new aromatic compounds. For example, the aroma molecules in oak-aged wines and spirits are the same as those in foods cooked on the grill or roasted in the oven.
Complementary Ingredients
- Apricot
- Pineapple
- Beetroot
- Black pudding
- Mushroom
- Strawberry
- Mango
- Peach
- Potato
- Black licorice
Wine & Complementary Drinks
- Bourbon
- Marsanne
- Malbec
- Scotch
- Roussanne
- Tea Wulong
- Oloroso
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.