Peter Coucquyt
Culinary Director & Partner at Sense for Taste
For me, foodpairing is a method to be more creative and to think "out of the box". When using foodpairing, I make a combination of ingredients I never thought about nor tried before. I regularly consult the foodpairing site and I advise everyone to use this tool.
Geert Decoster
Master Chocolatier
Foodpairing is great for chocolatiers and professionals in general. Through foodpairing research, we are now aware of possible ingredient combinations, opening up a new world of opportunities. Thanks to foodpairing we can develop new outstanding pralines using Belcolade Origin chocolates. And, if you want to create a new praline with a particular base, just take a look at the foodpairing tree to find the best matching Belcolade Origin chocolate.
Stéphane Leroux
Chocolatier & Pastry Chef
Foodpairing constitutes an excellent base for identifying and understanding new and sometimes surprising flavour combinations. Then it is for the chocolate professional to find the perfect balance between the flavours and textures. Foodpairing particularly suits Belcolade Origins and the Cyrano concept, because each chocolate has its own specific flavour profile and associations.
Stef Aerts
Chocolatier & Pastry Chef
Creating a new chocolate is always a pleasure and I am very pleased to be part of the Belcolade foodpairing team. When I create a chocolate I search for inspiration from many areas, and try to combine the flavours which I personally like, such as cocktails, trendy recipes and creations I have experienced from my travels around the world.
