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

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Always wanted to create an epic multicourse dinner? In our <a href="https://www.chefsteps.com/recipes/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.