Being involved with Foodpairing science from the very start, 2-star Michelin chef Sang Hoon Degeimbre, is mastering Foodpairing as no other. In his Restaurant L’Air du Temps, he strikes the perfect balance between aroma, taste and texture. At Le Strade della Mozzarella in Italy Sang Hoon presents his foodpairing interpretation of Mozzarella, a Western-Asian fusion. No basil, tomato and olives this time.
Le Strade della Mozzarella – Sang Hoon on Foodpairing
For the yearly event of Le Strade della Mozzarella, Sang Hoon was asked to create his very own interpretation of a Mozzarella dish. Degeimbre cleverly combines Mozzarella with kimchi (fermented cabbage), the national specialty of his home country Korea.
The dish comprises a variety of radishes, artichokes, violets and yarrow leaves in a broth of kimchi and Mozzarella, creating an unexpected yet unique western-Asian fusion.
A Western – Asian fusion : Mozzarella – Kimchi
Did you ever combine Mozzarella with Asian ingredients? Here are some suggestions to get you started with the Foodpairing Tool
This blogpost is based on the article of Italian Magazine PopEating, you can find more information there.
