In The News
|
 |
| Herve This brings molecules to the dinner table! A radio program recorded at Le Cordon Bleu Paris school. |
| Le Cordon Bleu Paris welcomed Hervé This, French chemist and co-inventor of molecular gastronomy, as part of the Hautes Etudes du Goût program, for a conference on a new trend: Note by Note. During the conference, Chef Philippe Clergue (Chef Instructor, Le Cordon Bleu Paris) illustrated this new trend with a culinary demonstration. |
| France Inter interviewed the Chef during his demonstration. |
| Click here to listen to the interview (in French) |
|
|
| Note by Note cuisine is made up of compounds or mixture of compounds which are not ordinary vegetable or animal tissues. As with any type of cuisine dishes are created but, in this case, the person making the dish makes decisions on certain elements such as: shape, consistency, smell, taste, color, temperature. All preconceived ideas about meat, fish, fruit and vegetables are abandoned. New combinations are made with ethanol, lactose, fructose, gluten, polyphenols, sucrose etc. Never seen before flavors are the key to success! |
| Le Cordon Bleu invites both professionals and those with a passion for the culinary world to discover the Hautes Etudes du Goût program, part of which unravels the fundamentals behind Note by Note cuisine. The Hautes Etudes du Goût program offers a unique and multidisciplinary understanding of gastronomy and takes place from 15 to 27 October 2012. |
| For more information on the program click here |
| Register online |
|
|
For more information
|
|
|
|
|
Find out more...
|
The Paris Campus
|
|
|
Videos
|
 |
|
Le Cordon Bleu Paris
Presentation Video
|
Related News
|
- “ Discord in the identity of food” – discover a fascinating extract from Jean Paul Branlard course
GM foods, nitrates in the water used in drinks, salmonella in eggs, listeria in cheese, dioxin in chickens …a day doesn’t go by without the media terrorizing us. A jurist in gastronomy isn’t put off by food scaring. Jean Paul Branlard reveals an extract of his lesson, "Law, Food and Gastronomy" taht is taught in Hautes Etudes du Goût program, to all who are interested in an introduction to this topic.
Read more
- From Molecular Cuisine to Cuisine Note to Note.
Every year, the diner Note to Note takes place at Le Cordon Bleu Paris during the Hautes Etudes du Goût program. The diner “Note to Note” is prepared by Le Cordon Bleu chefs (assisted by the students) in collaboration with Hervé This.
Read more
|
|
FIND US ON FACEBOOK
FOLLOW US ON TWITTER