Pressbook Constance Festival Culinary 2024

4/8/24, 8:58 AM

“Deutz Trophy” in Mauritius: Professional chefs compete for the best wine-food pairing - Falstaff

During the competition, Falstaf looked over the shoulders of jury member Fioana Beckett and had the “dos and don’ts” of food and wine pairing explained to him. Beckett's specialty is the combination of food and drink - both privately and professionally: she made a name for herself a long time ago as a wine columnist for The Guardian and as an editor at Decanter (since 1998). To date, she has published 23 books on food and wine , including titles such as How to Match Food and Wine , Cooking with Wine and Wine by Style .

COURAGE FOR WARMTH On the day of the competition, Thomas Sjörgen from Sweden is the only one standing at the warm pass in the kitchen to prepare his sea urchin course - the other competitors all chose cold dishes. Sjörgen prepared a kind of chawanmushi (Japanese steamed egg custard) directly in the sea urchin shell , supplemented with a concentrated stock of sea urchin and mushrooms, topped with roasted almond. »The aged champagne this course was intended to accompany is very creamy and nutty – it works really well with mushrooms. I worked with the saltiness of the sea urchin and practically left the acid out of the process - that's the job of the wine," explains Sjörgen of his pairing.

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https://www.falstaff.com/at/news/deutz-trophy-auf-mauritius-profikoeche-kochen-um-das-beste-wein-food-pairing

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