ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

Always wanted to create an epic multicourse dinner? In our <a href="https://www.chefsteps.com/activities/tasting-menu-spring">Tasting Menu: Spring</a> feature, we’re sharing recipes from a carefully orchestrated tasting menu we served at a cozy spring dinner party in the ChefSteps kitchen.Our menu description: Pine needle. Lemon. Fresh air. 


But really, what’s in there? Oh, just an aerated balsam fir–flavored sorbet that’s been chilled with liquid nitrogen.


Plating suggestion: A small ramekin or bowl


Pair with: NV Bérèche et Fils Champagne


Wine note: We chose a food-friendly NV Champagne (equal parts pinot noir, chardonnay, and Meunier) from rising star Raphaël Bérèche. Food-friendly and festive, a good sparkling wine is a great way to start a long night of wine tasting.
 
About the dish: Cool and cleansing, a citrus-laced sorbet is the go-to palate cleanser, wiping the tasting slate clean at the start of an epic flavor parade. This modern version is a dramatic opener (the “fresh air” comes thanks to a liquid nitrogen finishing step) that pops, then melts in your mouth. Bright and evocative of pine trees, it’s extremely refreshing. The only issue is that it requires a lot of equipment. If you’re exceptionally well stocked at home, great. If not, you may have to borrow a high-end restaurant kitchen in order to make it. Short of that, sub in your favorite store-bought sorbet or make it the classic way.