Ten arom aromatic synergies to succeed in the kitchen

It has always been said that pairing is not an accurate science. Francois Chartier, molecular sommelier and aroma expert, has been researching for years to bring down this axiom. According to this food expert with solid scientific knowledge, two or more foods or a food and a liquid that share dominant molecules of the same family are capable of doing magic. Or, as he calls it, ‘aromatic synergies’.

If foods are combined with the same aromatic profile, says Chartier in his latest book ‘The Aromatic Kitchen’, the result improves and enhances the simple sum of the parts. This would mean a “math of taste”, according to which one plus one is not two, but three and even four.

Do you want to know how it works in practice and surprise your guests with the most daring aromatic synergies? Check out these ten.

Lobster, coconut mil and vanilla

Lobster is a luxury ingredient and sometimes it is difficult to guess how to properly enhance its flavor. You should know that the lobster (and also the crayfish, which has the same aromatic profile) pairs well with fatty and tasty foods such as coconut milk, pumpkin and vanilla. Also with those who have a touch of anise like basil, coriander, tarragon, celery and cumin. Finally, it is ideal with garlic and truffle.

Asparagus, coffee and dark chocolate

In the world of pairing, asparagus is a real challenge. Who could imagine that this ingredient goes very well with dark chocolate? The thing is that dark chocolate has a marked aromatic profile, similar to that of barrel-aged wines, coffee or grilled or roasted foods. This is why it pairs well with roasted asparagus.

Prawns, saffron and watermelon

Prawn color pigments are rich in carotenoids, what lead us directly to combine them with foods rich in aromatic compounds generated by the aromatic precursors of carotenoids and also with those dominated by the universe of pyrazines. Saffron, pink grapefruit, coffee, sprouted bean sprouts, watermelon and roasted sesame oil are some of the most original ingredients to accompany the prawn. Release your imagination!

Crab, Parmigiano Reggiano and ketchup

The crab poses more or less the same problem as the lobster. What to do not to spoil its flavor and texture? Follow these guidelines and you will succed. Always steam it and let yourself be naturally guided by its aromatic character. Choose iodized ingredients such as kombu seaweed, bluefin tuna or scallops or very umami ingredients such as soy sauce, Parmigiano Reggiano or ketchup.

Squid, pink grapefruit and jalapeños

With apple, with lavender, with pink grapefruit and with all dried peppers. Sweet pepper, paprika, Espelette pepper, chipotle or jalapeño. If the squid seems boring, try to give it life by following the wake of the aromas that emanate from its colored pigments. Gourmet Red.

Mussels, thyme and cedar sprouts

The mussel is pure sea, it is cheap and super versatile in the kitchen. Try it with saffron, thyme and cedar sprouts powder. All these foods are rich in pinene, which has the power to highlight the iodine touch of the mussel. And if not, serve it with chips, as they do in Belgium. There is probably no more successful gastronomic pairing on the entire planet.

Papaya, oyster and red pepper

More color. Papaya is rich in lycopene, a molecule in the carotenoid family. This is why it combines perfectly with ingredients that share the same aromatic profile as tomato, watermelon, pink grapefruit, red pepper, guava, oyster and shrimp.

Scallops, maple syrup and soy sauce

The scallops boast an intense umami touch. When they are sauteed, they are dominated by the aromatic compounds of the lactone family and they go great with ingredients such as maple syrup, balsamic vinegar, coconut sauce or soy. If you want to raise the bar a little more, dare also with caramel or bacon.

Huitlacoche and Indian curry

Huitlacoche is a parasitic fungus of corn. In Mexican cuisine, where it is widely used, it is considered a real delicacy. In fact, it is also known as Aztec caviar. Its profile is dominated by the aromatic sotolon compound, which makes maple syrup, Indian curry, soy sauce and all the complementary ingredients to the latter ideal for huitlacoche.

Raspberry and sea urchin

Did you know that raspberries have more than 230 volatile compounds and share a common gene, β-ionone, with sea urchin and nori seaweed? Start a foodie evening with a salad of raspberries and sea urchins seasoned with raspberry vinegar. Success is guaranteed. Let us know.