Chutney: the star condiment!
Of Anglo-Saxon origin, this condiment combines fruit, vinegar and spices into an astonishing sweet and sour jam full of contrast. To vary the pleasures, vary the vinegars: the slightly nutty taste of Sherry vinegar will be delicious with pineapple, fig, and apples, while balsamic vinegar will be perfect in a rhubarb, strawberry, raspberry, or other red fruit chutney. Traditionally served with cold meats, fig chutney with balsamic vinegar also pairs particularly well with foie gras and blue cheeses. Mango chutney, meanwhile, will add a sweet and savory touch to salmon and shrimp.
Adding a sweet touch to a savory dish
To add a touch of sweetness to savory dishes, there are many possibilities, allowing you to play with the seasons using fruits or condiments, such as vinegar, that you have on hand.
Fruits
Duck à l'orange is the best-known sweet and savory combination: a classic that is always a success! The only one that can claim more popularity is melon with ham, where the cured meat elegantly balances the juicy flesh of the fruit. A drizzle of Sherry vinegar or balsamic vinegar will sublimate this pairing. Another sweet and savory dish using fruit: black pudding with apples. Black or white pudding is indeed even better accompanied by compote or apples sautéed in butter. No need to add sugar to these preparations, the natural sugar of the apples is enough to bring sweetness to this comforting dish. In summer, peaches and nectarines slip into arugula salads, complementing tomatoes: try it, it's delicious!
Honey
What could be more appetizing than a beautifully browned poultry? The secret to juicy and flavorful oven-baked dishes is often honey: it allows food to brown faster in the oven and develop a richer flavor. For a different kind of barbecue, try chicken or pork skewers marinated with a little lemon juice, honey, and a drizzle of your chosen infused oil (lemon thyme, garlic or Espelette pepper for example). If you don't have honey, don't hesitate to use a drizzle of maple syrup, whose slightly woody taste is particularly suited to pork.
Spices
They are rarely used alone, but they contribute to the harmony of sweet and savory recipes. A star anise, a pinch of cumin, or a breath of paprika add complexity to the dish, a je-ne-sais-quoi that makes you want more. Spices can also be used in your dishes in the form of infused oil, such as our Sichuan pepper oil or our Espelette pepper oil, to add as a final touch to your sautéed vegetables or in your meat marinades.
Flavored vinegars
Combining both an acidic element (vinegar) and a sweet and fragrant element (fruit pulp), fruit vinegars are particularly suitable for sweet and savory recipes. The best way to use them is for deglazing: after cooking meat on the grill, pour the vinegar into the pan and stir to collect all the cooking juices. Heat briefly, and you will get a fragrant sauce, ideal for preparing calf's liver with raspberry vinegar or duck breast with mango vinegar.
Sweet and savory dishes made with only fruits and vegetables
While most sweet and savory recipes are meat-based, there is also a whole tradition of vegetarian preparations based on vegetables and fruits. In Italy, "all'agrodolce" (sweet and sour) preparations combine honey, vinegar, and spices for flavorful marinades. Cherry tomatoes, zucchini ribbons, artichoke hearts, or grilled peppers absorb flavors and can be enjoyed as an aperitif or starter.
Dare to try sweet and savory desserts
While sweet and savory dishes are plentiful, we rarely think of adding a pinch of salt to our cakes, and yet, it changes everything! The best example is salted caramel, where the pinch of salt makes all the difference. On cookies, as well as on chocolate cake, it is a welcome seasoning.
Dessert oils
As with savory dishes, a touch of spice or aromatic herb can transform a dessert. With our aromatic oils specially designed for this use, your desserts gain originality. The lavender and tonka bean oil is particularly good in financier, madeleine, or even pound cake batters, instead of butter. The verbena and red pepper oil can be drizzled over a chocolate mousse, to be sprinkled with fleur de sel. Finally, our vanilla and kaffir lime zest oil will enhance a cheesecake or a tropical fruit salad. No boundaries between savory and sweet as long as it's good!
Traditional vinegars
To accompany fruit-based desserts, vinegars are also valuable allies. Thus, strawberries and melon will be enhanced by a few drops of balsamic vinegar. Sherry vinegar, with its light nutty scent, is delicious with watermelon, but also with roasted figs or apricots. A few drops that change everything…
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