Sweet And Bitterness Quotes

“Truth Is Bitter But Surely Has A Sweet Aftertaste. Lies May Be Sweet But Definitely Come With Strong, Bitter Aftertaste.”
― Martin Uzochukwu Ugwu

“Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison.
But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast!
This flavor isn't something that could be created with regular chestnuts.
It's a deliciousness made possible precisely because he chose to use sweet chestnuts!
"He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!"

Soma's Chestnut Sauce
Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer.

"Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors!
Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!"
"That would be the coffee."
"What?!"
"Coffee?"
"Yep! You guessed it! That's the Divine Tongue for you.
One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest...
So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison...
... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce!
This is a Yukihira Original and a brand-new French dish. I call it...
... Charcoal-Grilled Venison Thigh with Chestnut Sauce."
In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents.
Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes.
But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French!
It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...”
― Yūto Tsukuda, 食戟のソーマ 20 [Shokugeki no Souma 20]