mercredi 7 décembre 2016


Dear Friends

I am very glad to tell you  that the paperback edition of my book Note-by-Note Cooking is available for sale at Columbia University Press.
The book’s official publication date is December 13, 2016. This is the date when the book should be readily available for purchase.

The webpage for the book is
Anyone who uses the promo code “NOTEBY” to buy the book from this site will receive a 30% discount off the price of the paperback edition of the book.

Indeed Note by Note Cooking is developing in many countries now:
- Denmark is organizing Note by Note Dinners
- in Poland, a chef is now moving his restaurant toward serving Note by Note Cooking (already 3 dishes)
- I was invited first at the World Congress of WCA, then at the World Chef Summit for lectures explaining Note by Note Cooking
- startups are now created to sell products in order to make Note by Note Cooking

Indeed, 2017 should be THE year, finally !


vendredi 11 novembre 2016

Three recipe

Three easy and demonstratives recipes  are:

1. a wöhler sauce, made from roasted amylopectin (maize starch is 85% pure amylopectine), gelatin, phenolics, tartaric acid, a lot of glucose, some drops of a solution of 1-octen-3-ol, oil emulsified by boiling (of course, salt, piperin, and all other ingredients that you want to add)

2. In a  vessel, mix proteins and water (about 25% by weight). Add color, tartaric acid, a lot of glucose, salt, monosodium glutamate, odorant compounds such as gaïacol, (E,E)-2,4-decadienal, 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine. Pour as a thin layer, scrap with a fork or a comb in order to make fibers, and cook in a microwave until coagulation of proteins (some tens of seconds). Roll as a surimi (and indeed this is a note by note surimi)

3. as a dessert, gibbs : simply whip oil in a vessel containing water and proteins, in order to make an emulsion. Add sugar, a pinch of salt, citric acid, color, some allyl isothiocyanate, and cook this emulsion for some tens of seconds in a microwave. It should expand by about 30%. Serve hot

mercredi 15 juin 2016

How to begin with note by note cooking (1)

Someone asks me how to  begin learning with note by note cooking? The answer is given in my book "Note by Note Cooking" (Columbia University  Press), but I feel that it would be useful to give some information here.

Let's begin with a simple observation: food can be made of parts or can be only  one piece, but this piece and  the possible  parts have :
- a  shape
- colors
- consistencies
- tastes
- odors

- freshness, pungency...

-nutritional properties
- etc.

Accordingly, it is a good advice de plan theoritically, in advance, the various aspects.
Moreover, it is always good to design first the consistency, and then decide for the other aspects.

Let us begin with one simple example: the dish called "dirac", which  is indeed an artificial meat.

 1. The consistency will be obtained by 3 parts (spoon, for example) of proteins, and 7 parts of water.

2. If this dough was cooked in a frying pan, it would make like a hard pancake. Obviously, something is missing : fat (remember that meats includes a lot of hidden fat).

3. In the previous dough, let's add 1 or 2 parts of  oil (triglycerides). If you cook now, the consistency is much better.

4. Of  course, the fatty  dough does not have much flavour. Let's add some monosodium glutamate (meaty taste), glucose (long taste sensation), salt (sodium chloride). Now the product has some taste.

5. Adding odorant compounds? This is easy, as these compounds are generally soluble in oil.

6. Freshness and punguncy: don't forget it. My friend the  3 star chef Emile Jung advises to make dishes with 1 part of  violence ; 3 parts of strength ; 9 parts of softness. Here the violence can be given by a solution of piperin (the main pungency of black pepper), or a solution of  capsaicin (the main pungency of chili), or allyl isothiocyanate (like in wasaby, or horseradish, or mustard)...

7. Don't forget the color: a tiny quantity of  a  colorant, or of  a mixture of colorants (food quality), and it is  done.

8. About nutrition ? You have here proteins, fats, sugars... but  you could add some cellulose ("fibers"), or vitamins, for  example.

9. Now you pour your dough in a frying pan, with high heat, and you get a dirac.

Easy, no ?

samedi 11 juin 2016

Les résultats du Quatrième Concours International de Cuisine Note à Note


Concours International


Cuisine Note à Note

Paris, le 10 juin 2016

Thème : cellulose, dérivés de la cellulose et composés à action trigéminale.

Le 10 juin 2016, à AgroParisTech, les candidats, de plus de 20 pays, ont présenté leurs travaux à un jury composé de :
● Thierry Mechinaud, Restaurant Pierre Gagnaire, Paris, France
● Patrick Terrien, ancien chef des chefs de l'Ecole du Cordon bleu
● Sandrine Kault, Société Louis François
● Yolanda Rigault, organisatrice du Concours
● Hervé This, AgroParisTech-Inra International Centre for Molecular Gastronomy

Les prix ont été attribués, dans trois catégories :

Catégorie Chefs :

Premier Prix :
Guillaume Siegler, chef du Cordon Bleu Tokyo, Japon

Deuxième Prix :
Roux-Var Emmanuel, Manager en restauration, chef de cuisine, formateur en cuisine sous vide, Ecole Pralus, France.

Catégorie Amateurs :

Premier Prix :
Eric Olivier Lermusiaux, France

Catégorie Etudiants :

Premier Prix ex aequo :
Michael Pontif, Chimie ParisTech, France
Sophie Dalton, Dublin Institute of Technology, Dublin, Irlande

Deuxième Prix
Etienne Laborie, Chimie ParisTech, France

Troisième Prix :
Rohit, Etudiant du Master Erasmus Mundus Food Innovation and Product Design, Inde
Alice Payrault, ISIPCA

Les recettes illustrées seront progressivement mises en ligne sur le site

Merci à nos partenaires :
Mane SA Louis François