What goes best with bubbly? Some pair it with Beluga caviar, others prefer foie gras or smoked salmon. But now the best accompaniment for fine champagne can be revealed after a lifetime’s work: the humble radish.
The discovery was unearthed by a renowned French chemist who spent half a century painstakingly researching which foods go best with different wines. Jacques Puisais, 93, has now convinced experts of the validity of his science, including Didier Depond, head of the venerable Delamotte champagne maker.
“Radishes and champagne are a perfect match,” Mr Depond said. He is so enamoured of the piquant, peppery bite of the radish when paired with the crispness of a dry fizz that he has taken to growing his own radishes. “They have all the virtues. They cost hardly anything and they don’t make you fat,” Mr Depond said during