Experimenting with unusual flavour combinations seems to be the order of the day. Pierre Gagnaire, the celebrated three Michelin-starred chef who showcased his skills at Roquette's recent event in London, proclaims to be guided by his instincts through an ingredient's quality, strengths and weaknesses leading unexpectedly to new flavour combinations. Even Sir Alan Sugar's UK television apprentices chose between creating traditional chocolates or experimenting with flavour combinations like strawberry and basil, that you would need to be an expert taster to get right - which they obviously weren't.
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机译：尝试不同寻常的风味组合似乎是当务之急。皮埃尔·加格奈尔（Pierre Gagnaire）是米其林三星级著名厨师，他在Roquette最近在伦敦举行的活动中展示了他的技能，他宣称自己的直觉是通过配料的质量，优点和缺点来意外地导致新的风味组合。甚至连艾伦·舒格爵士（Sir Alan Sugar）的英国电视学徒都在创建传统巧克力或尝试像草莓和罗勒这样的风味组合之间做出选择，您需要成为专家才能正确选择-显然他们并非如此。
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