“An apple a day keeps the doctor away”. This praise endowed upon the apple by the food science sector can be attributed to its wide range of nutrients. An apple’s quality and flavour is, above all, the result of a harmonious balance between sugars and acids.
Basic techniques: gratinating, confiting, frying, deep-frying, preserving, slicing, puréeing, caramelising, stuffing.
Taste combinations: beetroot, black pudding, liver, bacon, pork, hard cheese, blueberries, blackberries, butternut squash, celery, hazelnut, cinnamon, cabbage, coriander seed, cloves, rose, almond, pineapple, aniseed, vanilla, walnut.