Apple – raspberry – parmesan – bacon

This Apple tartare with raspberry mayonnaise, parmesan chips and bacon bits is created by students of Stockholm’s International Restaurant School.

This Foodpairing project, lead by passionate teacher Staffan Dahlberg, is a part of the established Foodpairing Education Program. Read more.

apple raspberry bacon parmesan

Raspberry Mayonnaise


  • 50 gram egg yolk
  • 5 dl oil
  • white wine vinegar
  • 4 tablespoon raspberry juice


Mix egg yolk and vinegar with the oil. Add the raspberry juice. Season to taste with salt & pepper.

Apple tartare


  • 6 small apples, diced into small cubes (brunoise)
  • 1 tablespoon sugar
  • 1 teaspoon champagne vinegar


Mix all the ingredients gently in a bowl.

Parmesan chips and bacon sprinkles


  • parmesan cheese, finely grated
  • 6 pieces of bacon, finely sliced


Add finely grated parmesan cheese in small piles on a plate. Bake it in the oven for 5-6 minutes at 200 °C. Fry the bacon in a pan and let it dry on kitchen paper towels. Chop it up with a knife.

You’d like to become part of the Foodpairing Education program? Read more on our website.

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