Metal cutlery food pairing
I only have experience with metal and non-metal cutlery/food combination. I'm aware this isn't really what you've been asking, but still find it worthwhile to share.

From my personal experience there is a tasting difference between metal (I only know stainless steel) and non-metal (in my example nacre) with eggs. The difference comes from the "mouth-feel" of the spoon. I tried this with the same egg and the spoons both rested at the same place (to compensate temperature differences). 

I experienced the metal spoon as cold (even though it was at room temperature), kind of "hiding the eggs flavor", while the nacre spoon was not only warmer, it felt kind of as if it wasn't there or at least much less prominent, offering a fuller flavor of the egg.