Perfect Pairings & Recipes for
Auxerrois

Exquisite Auxerrois flavour pairings and recipes, revealed through data science.

Auxerrois is defined by the unmistakable taste of peach and honey, but beneath its sweet surface lies a nuanced symphony of subtle flavour notes: blossom, pear, and even hints of chalk. These are the notes that lend it such remarkable, resonant depth. And the gastronomic enchantment begins when we seek out partners that allow these notes to truly sing.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how pork tenderloin's porcine tones enrich Auxerrois, and how double cream's lacteal notes create a surprising synergy with its juicy sweetness.

An ingredient's flavour stems from its core characteristics, such as floral, herbal, or acidic, combined with layers of subtle flavour notes (outer bars). For a balanced dish, pair ingredients with a variety of core flavours, and choose complementary aroma notes for harmony.

The Art of Flavour Pairing

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Peach Notes

Our analysis reveals a strong connection between peach and milk flavours. Since Auxerrois has a distinct peachy flavour, try pairing it with the milky flavours of double cream.

The recipes below provide inspiration for pairing Auxerrois with double cream.

Harmonious Flavours Of Auxerrois

Just as our ingredient analysis revealed that peach and koji notes harmonise well, we can identify the full profile of flavours that harmonise with each of the flavours present in Auxerrois. For instance, the honeyed flavours of Auxerrois are strongly associated with chalky and cocoa accents.

The aroma notes complementing the various accents of Auxerrois can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of pork tenderloin offers many of the aroma notes complementary to Auxerrois, including porcine and lacteal notes. Because the flavour profile of pork tenderloin has many of the of the features that are complementary to Auxerrois, they are likely to pair very well together.

The chart above shows the unique profile of pork tenderloin across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with Auxerrois.

Recipes That Pair Auxerrois With Pork Tenderloin

Linked Flavour Notes

Looking at the aroma notes that are most strongly associated with the various flavours of Auxerrois, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of Auxerrois, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the notes complementary to Auxerrois.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Auxerrois), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.