Inspired I guess by the likes of Fernan Adria and Luis Bollo, 2 fellows from Belgium invite us to experiment with flavors and combinations via Foodpairing.
If I check Blue in Dairy (as blue cheese) for example in the Foodpairing Tree option here is what comes up on this graphic (courtesy of Foodpairing).
On their recently launched blog, they feature recipes such as the Oyster Kiwi appetizer (photo by Jean-Pierre Gabriel) courtesy of Belgian restaurant L’air du Temps, home of Carine and Sang-Hoon, practitioners of Zenitude.
This innovative place is celebrating its 10th anniversary.
You can submit your recipes for publication.
No need to wear your lab coat, just be in the spirit of experimentation.
Previous Belgian flavors: From Brussels with Love…All about Belgian Beers…175 of them and counting