Savory and Pastry
Posted 22 October 2002 - 09:22 AM
You've given us all a great deal of your time in answering our questions. Thank you!
Posted 22 October 2002 - 03:42 PM
The approach to a dish is not necessarily the same.
The idea could come from something historical like the sweetcorn with chocolate which stemmed from the fact that several hundred years ago when chocolate was first introduced into Italy, it was paired with polenta.
Although in a savory state, I then started thinking about chocolate and corn.
There is also the big issue of flavour memory, which is covered on the web site www.fatduck.co.uk. I am trying to work on the idea of an almost adult sweet shop for petits fours.
With regards to expected sweet ingredients to be used in savoury dishes and vice versa, you are right, history has a very influencial role to play.
Some of the dishes on the menu now and some of the stuff that we are working on are;
Chocolate fondant with harissa ice cream, piquillo pepper compote, dried apricot and orange flower water puree, lavender seed and myrrh
Macerated strawberries, coriander seed, black olive puree, pistachio scrambled egg and parmesan
Carrot toffee, carrot and violet ice cream injected with pumpkin seed oil and dried carrot with coriander
The ice cream or jelly with four seperate flavours in one mouthful
Savory-sweet candy floss
Essential oils encapsulated in a grain of carbohydrate; giving bursts of flavours to dishes
The use of fructose to enhance fruit flavours
The use of a range of non-sweet sugars to invert the perception of sweet-non sweet dishes
The use of flavours that are normally associated with smells and household products ie pine and ambrox
Although a taster, I hope that this is enough of a stimulator for you
Thanks, although it has been a bit of work, especially when still trying to run a restaurant, the range and quality of the questions has been fantastic.
The Fat Duck
The Fat Duck website