As a chef, I have always sought harmony between flavors and textures, for dishes that tell a story. In recent years, I have found in gin a creative companion capable of interacting with food, enriching every bite with elegance and personality.

How to pair gin with food

Balance is key: the notes of the gin should accompany the dish without overpowering it. Here are some helpful guidelines:

• Classic Gin (juniper, citrus fruits, Mediterranean herbs) → ideal with light dishes: fish carpaccio and tartare, aromatic salads, white meats.
• Fruity gin (red fruits, peels, flowers) → perfect for spicy dishes: curry, ceviche, tagine, paprika shrimp.
• Aged gin (wood, sweet spices, vanilla) → pairs well with rich dishes: game, braised beef, aged cheeses.

A gourmet example with Naturæ Gin Fructetum

Among the most compelling pairings: Naturæ Gin Fructetum ( fruity and floral notes with a touch of Cubebe pepper ) paired with a yellowtail sashimi , a fish with an elegant and delicate taste.

I completed the dish with a wild garlic mayonnaise , for a strong vegetable accent, and pickled elderflower blossoms , which provide tart freshness and aromatic complexity.

The result is a fresh, elegant, and complex blend, where gin, fish, and botanicals intertwine in a coherent and surprising story.

Experiment with your pairing

Food and gin pairing is a personal journey, made of intuition and curiosity. Let your sense of smell and imagination guide you: each gin has a different soul, discover it and bring it to the plate.