Note by Note cuisine
This dreamt of the day when recipes gave advice like "add to your bouillon two drops of a 0.001 percent solution of benzylmercaptan in pure alcohol".
The chefs were Patrick Terrien, Patrick Caals, Philippe Clergue, Frédéric Lesourd, Patrick Lebouc, Franck Poupard, Bruno Stril and Marc Thivet, Jean-François Deguignet, Xavier Cotte, Nicolas Jordan and Jean-Jacques Tranchant, and the menu was: Mille feuilles terre et mer trois couleurs, souligné des deux sauces Kientzheim et crustacés Recherche note à note en pot-au-feu Reconstitution d'une mozzarella, huile d'olive et mâche Le dessert Cordon bleu - November 2011 : the Association Toques blanches internationales was doing his first « Workshop innovation », on note by note cooking : Jean-Pierre Lepeltier (Hôtel Renaissance La Défense, Paris), David Desplanques (Hôtel Crowne Plazza République, Paris), Michael Foubert (Hôtel Renaissance Arc de Triomphe), Marie Soyez (Hôtel Renaissance La Défense, Paris), David Crenn (Hôtel Renaissance La Défense, Paris), Vincent Vitasse (Hôtel Concorde Lafayette, Paris), Julien Mercier (Hôtel Pullmann Bercy, Paris) were experimenting, after some products were shown.
During three podcasted days of lectures, chefs were invited : Philippe Clergue, from le Cordon bleu, and Jean Pierre Lepeltier, the president of the Toques blanches internationales.
Later, there are too many things, such as a new workshop of the Toques blanches internationales, in August 2012, a press conference with demonstrations when the book "La cuisine note à note en 12 questions souriantes" was shown to the press, with dishes prepared by chefs Jean-Pierre Lepeltier, chef Hôtel Renaissance Paris La Défense, Laurent Renouf, sous chef Hôtel Renaissance Paris La Défense, Julien Lasry, chef de partie Hôtel Renaissance Paris La Défense, Marie Soyer, chef de partie Hôtel Renaissance Paris La Défense, Mickael Foubert, chef Hôtel Renaissance Arc de Triomphe, Lucille Bouche, sous chef Hôtel Renaissance Le parc Trocadéro, Yannick Jaouen (sous-chef Hôtel Mariott Rive Gauche Paris) - In 2013, the first International Contest for Note by Note Cooking took place in Paris.
Pierre Gagnaire came and showed the dish named « Chick Corea », that was previously shown at the Book Fair of Paris, some weeks earlier.
Now, the Contest is having its seventh event, after : - 2014 : using methional - 2015, playing with proteins, octenol - 2016, using cellulose and trigeminal compounds - 2017, fibrous consistencies and acidities - 2018 : crackling In July 2013 the Company Mane produced a box of about 20 compounds that was offered to some French chefs, allowing training chefs in the restaurant of Akrame, then at the Plaza Athénée.
The menu was : Amuses bouche 1-cis-hexen-3-ol gaïacol et 2,4,6-triisobutyl-5-dihydro-4H-1,3,5-dithiazine 2-acétylthiazole acétyl méthyl carbinol acétyl propionyl pipérine Chick Corea benzaldéhyde Now, the most important : - in 2016, a lecture at the World Chefs Association, in Thessaloniki - in 2017, a company was created by a young French entrepreneur to sell note by note compounds.
