Le Cordon Bleu Paris - Hautes Etudes du Gout

To know more about the Hautes Etudes du Gout: http://lcb.im/hegen (English) or http://lcb.im/hegfr (French)

On October 16 2010, Le Cordon Bleu Chefs prepared their first « note à note » dinner, which was served to the participants of the Haute Etudes du Goût program (HEG, Université de Reims Champagne Ardennes)

Post molecular cuisine, "note à note" makes use of pure compounds to construct the dishes: the smells, flavors, consistencies... It's like a painter who mixes color combinations instead of using primary colors.

The aim is not to create "false caviars", "false truffles", "false meat", etc. but, on the contrary, to produce dishes unconceivable with classical culinary ingredients.

The first "note à note" dish was presented and served on the 24th of April 2008 in Hong Kong by Pierre Gagnaire, then another dish was presented (but not served) by Hubert Maetz and Aline Kuentz in Strasbourg.

Le Cordon Bleu Chefs Patrick Terrien, Patrick Caals, Frédéric Lesourd, Bruno Stril, Philippe Clergue, Marc Thivet, Franck Poupard, Patrick Lebouc, Jean-François Deguignet, Jean-Jacques Tranchant, Nicolas Bernardé, Xavier Cotte used: Syrah polyphenol, citric acid, glucose, water, ethanol, bicarbonate, seawater powder, albumin, 1-octen-3-ol, monoacylglycerol, nibbed cocoa bean extract...next to octopus, John Dory, squab, fresh or freeze-dried raspberries, poultry...

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