PIERRE AND HERVE

Tired of tradition, too often anaesthetised by routine, I wanted to prepare my menu for the year 2000 and I phoned Hervé This to suggest that we work together.
An INRA physical chemist, professor at AgroParisTech, director of the AgroParisTech-Inra International Centre for Molecular Gastronomy, and scientific director of the Fondation Science & Culture Alimentaire, Hervé This has been exploring and testing traditional culinary know-how for many years, and eventually suggesting innovations.
Together we composed the menu " Science et Cuisine " which was served in preview at the Cercle de l'Académie des Sciences. Physical chemistry becomes an appetizing science...

Tired of tradition, too often anaesthetised by routine, I wanted to prepare my menu for the year 2000 and I phoned Hervé This to suggest that we work together.

An INRA physical chemist, professor at AgroParisTech, director of the AgroParisTech-Inra International Centre for Molecular Gastronomy, scientific director of the Science & Culture Alimentaire Foundation (Academy of Sciences), Hervé This has undertaken for many years to explore and test the traditional know-how of cooking and, eventually, to suggest innovations (how not to improve what can be improved?). Together we composed the menu "Science et Cuisine" which was served as a preview at the Cercle de l'Académie des Sciences. Physical chemistry becomes an appetizing science...

WITH HERVÉ THIS

< class="rich-content__heading" style="text-align: center" > CULINARY CONSTRUCTIVISM

There are so many differences between a disc of citrus jelly on a disc of smoked salmon or the other way round! Culinary constructivism corresponds to this quest for the construction of dishes, with a view to marvellous artistic effects.

< class="rich-content__heading" style="text-align: center" > SAYINGS, KNOWLEDGE AND GREED

After ten years of the creative game which consisted in introducing each month an "invention" (Hervé) which was staged (Pierre), a new work (game?) is presented, in order to link knowledge and greed even better. We will start from the classical cultural background (sayings, adages, maxims, recipes, tricks of the trade...) which are the object of Hervé's daily analysis, and we will sift them through the sieve of knowledge, in order to arrive at a cuisine that is both gourmand and enlightened. Nothing beautiful is made without art (Pierre). All in all, we invite you to a new dialogue between culinary art and scientific knowledge: long live enlightened gourmandise!

< class="rich-content__heading" style="text-align: center" > NOTE-TO-NOTE EXPLORATIONS

Note-to-note cooking? This is a cuisine imagined in 1994 by Hervé, which uses pure compounds to create dishes, just as synthesizers create music from pure sound waves. The first note-to-note dish served in a restaurant was Pierre's « Note à Note N°1 » in Hong Kong on April 28, 2006. Since then, there have been other "pure" note-to-note dishes, i.e. without any other classical ingredients, but there have also been a host of "practical note-to-note" dishes, where useful taste compounds are mixed with classical ingredients.