Single flavours are like colours. A painter mixes them to create his art, painting. Chef does the same with flavours.

This summer jackpot goes to a dessert composed of cucumbers, honey, vineyard peach and elder blossom. I “cold cooked” them in ice bath and after a few hours the surprise was astonishing. A perfect, completely new flavour appeared. The technique helps having contrasts of textures, temperatures and it normally increases the joy at the table. A perfect flavour match is the one which brings us to ecstasy.