Sake-Pairing Char and Lemon Verbena &
Char, lemon verbena, apple, nasturtium Chef: Andreas Döllerer Restaurant: Döllerer's world of pleasure
Das passende Pairing
We find components on the plate that are reflected in the sake and vice versa. The brew and the nasturtiums are particularly important for pairing. The sake adapts wonderfully to the freshness and slight bitterness of the brew without looking clumsy. The root of the nasturtium, but also the leaves and flowers, give the sake the opportunity to use its fine bitter notes. The acidity of the Granny Smith apple also helps that the sake does not lose its freshness and tension in combination with char and rapeseed mayonnaise. The sake never obscures the elegant freshness of the dish. Nevertheless, it gains tension and complexity with every spoon, as the "hidden" aromas (secondary aromas) come more to the fore.
