While we were originally looking for ingredients to pair with our tete de moine of chocolate, the spice roasted banana emerged as a striking counter balance to fish and meats, and in its adapted application with grilled lamb and lamb tartar.
The banana is larded with spices and slowly cooked with additional spices in butter and smoked maple syrup. It is finished with a pinch of ground chile flake and wine vinegar in order to balance the sugars from the syrup.
Further uses will be with: foie gras, sweetbreads, slow cooked fish, the tete de moine of chocolate.
The key is roasting the banana whole and letting the tastes and aromas weave together, followed by presenting the banana tableside such that guests are involved in the aromas which normally are lost in the kitchen.