Flavor Trends, Strategies and Solutions for Menu Development

By Mike Kostyo

 

Mikel Goikolea, Executive Chef, Leku, Miami

“A flavor discovery we’re proud of is the use of black truffles in our smooth and creamy Basque-style cheesecake.”

Leku’s best-selling dessert, Tarta de Queso Vasca, sees black truffle incorporated into the creamy Basque-style “burnt” cheesecake. A recipe with origins from Northern Spain’s Basque country, the earthiness of the truffle works beautifully against Leku’s silky, sweet custard, which is served with a raspberry sorbet.

« BACK NEXT »

About The Author

mm

Katie Ayoub is managing editor of Flavor & The Menu. She has been working in foodservice publishing for more than 16 years and on the Flavor team since 2006. She won a 2015 Folio award for her Flavor & The Menu article, Heritage Matters. In 2006, she won “Best Culinary Article” from the Cordon D’Or for an article on offal.