1.0University Posthttps://uniavisen.dk/en/Adam Ronanhttps://uniavisen.dk/en/author/adamronan/GastroSalon: Oysters and champagne – good companions?rich600338<blockquote class="wp-embedded-content" data-secret="c0Ov7pgY5c"><a href="https://uniavisen.dk/en/event/gastrosalon-oysters-and-champagne-good-companions/">GastroSalon: Oysters and champagne – good companions?</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://uniavisen.dk/en/event/gastrosalon-oysters-and-champagne-good-companions/embed/#?secret=c0Ov7pgY5c" width="600" height="338" title="“GastroSalon: Oysters and champagne – good companions?” — University Post" data-secret="c0Ov7pgY5c" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://uniavisen.dk/wp-content/uploads/2019/10/oyster9891821920.jpg19201080Eggs-bacon, cheese-ham, caviar-chocolate – all know to be good in pairs. This also counts for oysters and champagne. Food pairing and flavor pairing are commonly used as an empirically based phenomenology adopted by chefs and food innovators to create delicious dishes. But what is the reason behind why champagne and oysters are good companions? Some […]