“Flavor Enemies”

While flavor pals can’t get enough of each other, flavor enemies are ones that you probably don’t want to invite into the same dish, unless you do so with great care!

According to Jean-Louis Palladin, a chef works exactly like a painter. “You start with the basics, and build the painting you want,” he says. “After thiry-seven years in the kitchen, I can make matches pretty well,” Palladin adds, too modestly. “I can see in my mind the matching without even tasting it. Of course, I always try it and taste it first, and I may change it a little bit. But 95 percent of the time, it’s a winner.”