FRANCE. Passengers at Paris-Charles de Gaulle Airport have chosen the Choco Matcha Tea as the standout dish from a selection of five other chocolate desserts in a unique tasting competition run by food & beverage specialist SSP.
Organised in association with Aéroports de Paris, the SSP dessert tasting saw five recipes battle it out for the chance to feature on the airport’s menus.
The five recipes were:
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Winning dessert: Choco Matcha Tea by Nicolaï Poulsen |
– Croc Belle Hélène by French Chef Stéphane Cathelin
– Anise-flavored chocolate soup ‘Spice Chocolate’ by Norwegian Chef Tore Kristian Olsen
РDeconstructed For̻t Noire by Dutch Chef Peter Van Den Bos
– Choco Matcha Tea by Danish Chef Nicolaï Poulsen
– Chocolate Burger ‘Don’t touch my Burger’ by English Chef Sindy Kam Cheong
The winning chef, and creator of the Choco Matcha Tea, Nicolaï Poulsen said: “Of Japanese inspiration, this cake is made of Matcha tea with bits of cocoa beans and dried figs. It is partly coated with a crunchy thin layer of white chocolate.”
The tests, conducted by SSP’s culinary innovation team FoodLab, enabled 200 passengers (a sample group representing a cross-section of international travellers) to taste five chocolate desserts, and then blind-test three types of chocolate to determine the ingredients of the chosen dessert.
Interestingly. the results showed that foreign passengers preferred the chocolate made with 50% cocoa mass and French passengers favoured the chocolate with 75% cocoa mass.
The Matcha Tea chocolate cake was the dessert ranked top by 66% of the passengers. It was chosen for its texture (by 77% of the people interviewed), its good taste (76%), its originality (75%), and its refinement (74%).
Nicolaï Poulsen’s Choco Matcha Tea dessert will go on sale at SSP’s take-away units at Paris Charles de Gaulle Airport.
About SSP’s FoodLab
Created in 2007, the FoodLab is an innovative culinary laboratory composed of nine chefs from the SSP Group. These international catering experts meet regularly to debate and create new recipes. The process is focused on SSP’s internal brands while taking into account new trends and customer needs. Once a recipe has been developed, each chef adapts it to the culinary needs of their country.
SSP is the leading dedicated operator of food & beverage brands in travel locations worldwide, with operations in 140 airports and 300 railway stations in 32 countries. Its portfolio of brands includes Starbucks, Caffè Ritazza, Burger King, M&S Simply Food, Bonne Journée, Caviar House & Prunier, Pizza Hut, Upper Crust and Le Train Bleu.
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