Dovga ton sur Tong

A term from the fashion world: ton sur ton. Learned from my youngest brother Gult who used that jargon
controlled to perfection. The idea appealed to me, but how do you apply something like that in the
kitchen? Ton quickly becomes tongue in my head, but which tonality fits that? Exasperatingly,
if you can't figure it out… As if it should have been that way, Gult and I were walking on the Horecava Jan
Bumping into Bant and Victoria Mamedova of Savalan wines. Enthusiastic, they said
about the land where their wines are rooted: Azerbaijan. When I told them to a creation
working around a soup from Azerbaijan, I saw the disbelief in their eyes – but there was
not a word lied. Dovga is a yogurt soup from Azerbaijan, intended for the
bride. Known in Turkey as Yayla or Azeri corbasi, referring to the country of origin.
A breeze to pair their pure white wine with my blank intentions.
Dovga Ton sur Tong combines the fresh yogurt sours with the delicate flavors of the tongue,
the salty-sweet of the crab, the creamy-roundness of the sweet potato and the crispyness of the cassava.
The guest first gets a spoonful of caviar and can sip the chardonnay. After that goes
the white carpet for the sole and sea crab amid the foam of the North Sea.
A veil of mist with hints of a velvety velouté. This creation was initially one
struggle, with a more than satisfactory result. Carte blanche for young brainchildren!