Œuf
classicYolk fat blunts the bitterness; the Veneto has done nothing else with it.
légumeamer · vert · herbeux · résineux · d’asperge
Jet de houblon
Le légume le plus cher du monde au poids, cueilli trois semaines par an, avec un goût d’asperge amère.
on its own
0.0sour
1.0sweet
1.0savoury
3.0bitter
1.0umami
Beurre
classicFat is the only thing that makes a shoot this bitter comfortable.
Riz arborio
commonStirred through at the end so the resin stays green, not stewed.
Parmesan
commonSalt and glutamate meet bitterness; neither one wins, which is the point.
Huile d’olive
commonPeppery oil doubles the resin instead of trying to soften it.
Citron
commonAcid at the end, because bitterness plus sour is a shape people recognise.
Bière
rareSame plant, different stage. The shoot tastes of what the flower will become.
Truffe noire
wildEarth under a hard green bitter; both cost more than the rest of the plate.