Some flavours just go well together: bacon and eggs, chicken and leek, liver and onions. Exciting ingredients combinations that simply sit in harmony are great, they’re comforting to us and they’re exactly what chefs constantly searching for in the kitchen.
With lots of practice and a big repertoire of dishes in the bank, chefs start to understand what ingredients mix best with others but as a home cook, this is not easy knowledge to acquire.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.