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The Third International Contest for Note by Note Cooking

International Contest for Note by Note Cooking N°3

Playing with proteins, phenolics and octenol

Organization Team :
Odile Renaudin (www.sciencesetgastronomie.com) , Yolanda Rigault (yolanda.rigault chez wanadoo.fr), Hervé This (herve.this chez paris.inra.fr)

Note : the final event will take place the 8th of June 2015, at AgroParisTech, 16 rue Claude Bernard, 75005 Paris (14-18 h)

Introduction : Note by Note Cooking

Note by note cooking is a new culinary technique in which only pure compounds are used in order to make dishes. However, one can understand that, in order to make it easier, some shortcuts can be used : some fractions which are mixture of compounds can be used for practical purposes (such oil instead of pure triglycerides).

The goal of this contest :

For this third Internation Contest, it is proposed to make between one to three dishes, which will have a basis of proteins, phenolics and 1-octen-3-ol (sent for free to candidates by the organizers).

The dishes submitted to the jury will be evaluated after their proximity to pure note by note cooking, but also the culinary interest of the dishes will be considered.
The jury will favor proposal which will not use whole meat, fish, eggs, vegetables and fruits, but fractions obtained from such food ingredients are possible. The participants can either make these fractions or buy them by themselves.

Each dish proposed for evaluation will be :
1. described by a precise recipe giving
1. the nature and quantity of the ingredients which are needed for making the dish
2. the process
2. described by pictures, including the steps of the process and the final results
The candidates will have to accept that their recipes and pictures can be used (with their name) by the organizers and the partners of the contest (see authorization of use in the bottom of this document).

More informations :

Milk proteins will be given by Ingredia : they are soluble proteins from milk (white powder).
Plant proteins will be given by the Groupe d’étude et de promotion des protéines végétales (GEPV) : they appear as dried minced solids. The texturized peas proteins allow to get a fibrous texture after rehydration (3 parts of water for one part of proteins) or a crisp product with dryed products.
Phenolics will be given by Coopérative Grap’Sud : they are extracted from grape musts, by membran filtration. They appear as a purple powder.
1-octen-3-ol is a compound which is naturally present in many mushrooms, with a strong wood-mushroom odor. It is given as a solution in neutral oil.

Evaluation :
Feasibility, reproductibility
Using the compounds
Originality of the work.
Using pure compounds will be preferred to using fractions.
Of course, the productions should not be toxic.
The flavour complexity will be appreciated : dishes have a shape, consistency, odor, taste, trigeminal sensation, temperature…

Who can participate ?
The contest is free, open to all. But there will be different categories, such as : culinary professional, student, lay people.

How to participate ?
For applying, it is enough to send an email with post address, phone number, signed authorization of diffusion of the contest material.

Then, for proposing the result, one has to send a file (fichier .doc) describing the recipe in details, with a powerpoint document (fichier .ppt) showing the various steps and the final result, with high resolution pictures 300 dpi.

Dates :
Application open until March 15 2015
Results submitted until April 30 2015

Prize Event :

Friday May 2015 in the afternoon, in AgroParisTech, Paris.

Prizes will be given by the partners. The best results will be displayed on various internet sites (Scienceetgastronomie.com, Forum Note à Note d’AgroParisTech...). They will be shown on posters during itinerary exhibitions.

Thanks to our partners :
Ingrédia SA, Belin, Groupe d’étude et de promotion des protéines végétales (GEPV)

Autorisation de diffusion

Je sous-signé ……………….. demeurant ……………………….. autorise les organisateurs et les partenaires du Troisième Concours International de Cuisine Note à Note à diffuser les recettes et les images soumises pour participation au concours.

Fait à ………………………….. le …………………………………..

Signature :
Annex :
From Molecular Gastronomy to its applications :

« Molecular Cuisine » (it is over) and « Note by Note Cuisine » (don’t miss this next world culinary trend !)
Hervé This

1. The scientific work

In 1988 Nicholas Kurti and I created the scientific discipline that we called « Molecular gastronomy » (remember that the word « gastronomy » means « knowledge », and not cuisine, even haute cuisine ; in the same way, Molecular Gastronomy does not stand for cooking !).

The aim of Molecular Gastronomy was, is and will be forever : looking for the mechanisms of phenomena occcuring during dish preparation and consumption.

2. An application in the kitchen

In the beginning of the 80’s, we introduced also « Molecular Cuisine », whose definition is :

« Producing food (this is cuisine) using « new » tools, ingredients, methods ».

In this definition, the word « new » stands for what was not in kitchens of the western countries in 1980.

For example : siphon (to make foams), sodium alginate (to get pearls with a liquid core, spaghettis of vegetables, etc.) and other gelling agents (agar-agar, carraghenans, etc.), liquid nitrogen (to make sherbets and many other innovative preparations), rotary evaporator, and more generally, the whole set of lab’s equipment when they can be useful ; another of new « method », finally, the prepration of the Chocolate Chantilly, of beaumés, gibbs, nollet, vauquelins, etc. ( Cours de gastronomie moléculaire n°1 : Science, technologie, technique (culinaires) : quelles relations ?, Ed

Of course all these items are not completely new (many gelling agents are used in Asia for millenia, and many tools are used daily in chemistry labs), but the goal was to modernize the technical component of cuisine.

Yes, the expression « Molecular Cuisine » is poorly chosen, but it had to be introduced at some time... and it is not within the Encyclopedia Britannica Dictionnaly. And Molecular Cuisine will disappear... because of... see below !

3. The next culinary trend : Note by Note Cuisine !

The next proposal is much more exciting, and its name is NOTE BY NOTE CUISINE.

It was first proposed in 1994 (in the magazine Scientific American) at a time when I was playing at using compounds in food, such as paraethylphenol in wines and whiskeys, 1-octen-3-ol in dishes, limonene, tartaric acid, ascorbic acid, etc.

The initial proposal was to improve food... but the next idea was obvious, it is to make dishes entirely from compounds.

Let’s say it differently. Note by Note Cuisine is not using meat, fish, vegetable or fruits, but rater compounds, either pure compounds or mixtures, such as electronic music is not using trumpets or violins, but rather pure waves which are mixed in sounds and in music.

Here, for Note by Note Cuisine, the cook has to :

– design the shapes of the various parts of the dish

– design the colors

– design the tastes

– design the odors

– design the temperatures

– designe the trigeminal stimulation

– design the consistencies

– design the nutritional aspects

– etc.

The feasability of this new cuisine was already shown by many meals :

– first Note by Note meal (called Note by Note N°1) shown to the international press in Hong Kong by Pierre Gagnaire in April 2009

– two dishes shown at the French-Japanese Scientific Meeting (JSTS) in Strasbourg, in May 2010

– whole Note by Note Meal served by the chefs of the Cordon bleu School in Paris in October 2010

– Note à Note meal served the 26th of January 2011, as a launching event of the International Year of Chemistry, at UNESCO, Paris, by the team of Potel&Chabot

– Note by Note cocktail serve in April 2011 to 500 French chefs freshly starred at Michelin, in Espace Cardin, Paris

– Note by Note Meal served in October 2011 by the team of the chefs of the Cordon bleu Schools Paris

– Note by Note dishes made by chefs of the Toques Blanches International Association, in Paris, 3 Decembre 2011

Many questions arise from this new cuisine :

– land development

– economy

– sensorial

– technique

– art

– politics

– nutrition

– toxicology

– etc.

But :

1. humankind is facing an energy crisis : it is not sure that traditional cuisine is sustainable (it is not !)

2. the New will always beat the Old

3. cracking products from agriculture and farming is already done for milk and wheat ; why not carrots, apples, etc. ?

4. The objections made to Note by Note cuisine were done half a century ago against electronic music, and guess what you hear at the radio today ?

In other words, are not we at the equivalent of 1947, when musicians such as Varèse and some others were investigating electronic music ?

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