History
Experimenting with salty ingredients and chocolate, Heston Blumenthal, chef of The Fat Duck, discovered that caviar and white chocolate are a perfect match. To find out why, he contacted François Benzi of Firmenich, the largest privately owned flavor house in the world. By comparing the flavor analysis of both foods, they found that caviar and white chocolate had major flavor components in common. At that time they stated a hypothesis that different foods will combine well together when they share major flavor components, and foodpairing was born. In the 2007 Lo mejor de la gastronomia, xxx launched the website foodpairing.com, where visitors could choose ingredients and view which other food products could go well with them. In 2009, The Flanders Taste foundation organized a gastronomic symposium, The Flemish Primitives, completely dedicated to foodpairing.
Read more about this topic: Foodpairing
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