Flavour Pairing – Culinary Workshop
An introduction to taste
This workshop moves from paper to the table. Designed for anyone curious about flavour and requiring no cooking skills, it is an evening spent over a glass of wine and a table of things you would not normally expect next to each other. You will be guided through the pairings side by side, with an explanation of why they hold, and room for whatever questions come up. An apéro that teaches you something. Everyone leaves with a clearer sense of what you love, why it works a handful of principles you can use in your own kitchen, rather than a list of recipes to follow.
CHF 105.– | 2 hours | English/German
How the workshop unfolds
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1 — THE TABLE
You arrive to a table set with the evening's components. You pour a glass, might engage in chat and start tasting before anything is explained, so your own impressions come first.
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2 — SIDE BY SIDE
Flavours are tasted in pairs, one against the other. You decide which pairings hold and which do not, and we go through why: what bridges two ingredients, what contrasts, what falls flat and what to do about it.
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3 — WHAT GOES WITH WHAT
The last part of the evening is spent going through what the room found. You leave with a short set of principles rather than a list of combinations.
Your spot is awaiting.
INCLUDED:
– All tasting components, prepared and portioned
– An apéro's worth of food, and wine to go with it
About the Instructor
The founder of Paladar, Spanish for palate, grew up in Africa and South America before coming to Switzerland, in a family where nearly everyone worked in hospitality and most were chefs. The evenings after school were spent in the kitchen, picking up without noticing how you work with flavour and with whatever you have. Professionally, the arts came first though: visual arts, fashion design, then concept development in advertising. Finding her way back to the kitchen through a series of coincidences, she then trained as a chef in England, which brought her back to what those childhood memories are actually made of. She now works as a recipe editor and food designer, and hosts monthly Sunday lunches, changing theme depending on what pulls her interest at the moment. Her workshops treat food as material: tasted, taken apart, written down and made by hand.
