jeudi 16 février 2017

Professors of the Institute of Advanced Studies in Gastronomy

 Do you know the Institute for Advanced Studies in Gastronomy ? This is a unique university programme about food, with no equivalent in the world !

The professors are chosen among the best in France in the field of food research. And this explains why, after more than ten years  of activity, our Institute is so successful, with participants from all over the world.

Now, I decided to present some professors (one per week). Today :

Sylvie Lortal is senior scientist at Inra. For 25 years, she has been having fundamental and applied research on the mechanisms of cheese ripening, on the in situ activity of micro-organisms and their  enzymes, and on the  biodiversity of technological properties of lactic and propionic bacteria. For her work, she was awarded  the Award de l’American Dairy Science Association in 2011.
For 8 years, she was the director of the  UMR Science et Technologie du Lait et de l’œuf of Inra in  Rennes, france (  and co-editor of the Oxford Companion to cheese (2016-Oxford univ. press), a unique encyclopedia about cheese. With a passion for fermented food, their particular place in human food, and for  the biodiversity of microbial ecosystems, she created in  2006 a Centre de Ressources Biologiques « Bactéries d’intérêt alimentaire » (CIRM-BIA), collection of micro-organisms certified  ISO 9001 (4000 product) – member of the national network  Biobanque, CRB, of which she is now a scientific adviser.
Again in the field of microbial databank, she was the coordinator for Inra of the European Project of  Infrastructure EMbaRC (FP7 – 2009-2012).
Today, she has a mission for the Department Microbiologie et Chaine alimentaire of Inra. She is intended to create a European network managing a collective reflection on the place and the nutritional benefits of fermented food in the European diet. Also she is doing research on biofilms lying on the traditional tools used for cheese making

samedi 21 janvier 2017

Using seaweeds

How to use seaweeds in the kitchen ? 
Often, when you use seaweeds in the kitchen, the color of the dishes is very dark. How to avoid it ? 
Concerning the color, there are many ways of discoloring... but I am not sure that they are safe. Often, pastry chefs who want to get white use titanium dioxide, but this is allowed (and safe) only for surfaces.

But indeed, why not fractionate first seaweeds, to get separately the compounds for the color, the odor, the taste, the consistency ?
Then you could use what you want.

And this is why note by note cooking is to fine !

mercredi 21 décembre 2016

A table of content

Students tell me that I did so many online courses that they don't find them easily.

Here is a list, with links :

1. FIPDES molecular gastronomy (in English)

The link is

In the courses given by H. This, you will find :
- the full course
- a How to work within this module (audio)
-  a group of methods, including
              - the method 1 3 9 27
             - a course on creativity
             - a course on reading documents
             - another "applied" course on innovation and creativity (Let's have an egg)
             - a document explaining why you would be wise to use Maple (or R)
             - another document on creativity, applied on pastry products
- a ppt on molecular gastronomy
- a group of particular courses, including :
              - a course on "coagulation"
              - a course on dimension analysis, applied to the duration of cooking, for a roast
              - an easy calculation of the distance between molecules
              - a course on dry matter determination
              - a group of courses on the formalism for the description of disperse (colloidal) systems, including :
                                    -  a first comprehensive course
                                    - a course focusing on operators
                                    - a course explaining how to find the possible disperse systems
             -  a course on formulation
             - an example intended to explain calculation, based on the maximum volume of whipped egg white from one egg (more than one cubic meter)
            - a course on the Laplace force
            - an introduction to the nano world
            - a group of courses on note by note cooking including
                                      - a lecture for the European customs (2012)
            - a course on sedimentation and creaming
            - a course on surfactants

2. Gastronomie moléculaire (in French)
This is a very large group, with many documents in French. Intended for all publics.
It is here :

3. Physico-chimie pour la formulation, structuration des aliments (both French and English)

The link is :
This group of documents is initially for the Master IPP, the common module with the FIPDES Master. As such, it includes documents in French, and documents in English. 

First, there is a groupe of courses on particular points :
- a text on the Laplace force in French
- a text on formulation in French
- a course on the Laplace force in English
- a course on surfactants in French

Then there are courses giving methods
In English :
- backbone calculation : this document is the one that one is invited to use when calculating, as explained in...
- how to calculate
- how to read: it was recognized that students are not always as efficient as they could be
- what you learn
In French:
- ce que tu pourras apprendre : in this particular environment
- comment lire
- enseignement scientifique et technologique : there is a difference between science and technology!
- methode du soliloque: very important when you have a problem
- penser en termes de chemin
- squlette de calcul.

dimanche 11 décembre 2016

From our friends in Ireland

Dear All,

Please find below a link to the newly created facebook page, Molecular Gastronomy Community Ireland.

Through the facebook page, we aim to highlight the Molecular Gastronomy activities and events which are happening in Ireland. Myself and my colleague Pauline are both editors of the facebook page and we would be delighted to post any Molecular Gastronomy activities you want to share. You can email us with photos, web links etc. at or
We hope you get a chance to look at the page and better still, contribute to it.

Best regards,
Róisín and Pauline,

School of Culinary Arts and Food Technology | Scoil Na Ealaíona Cócaireachta Bia agus Teicneolaíocht
Dublin Institute of Technology | Institiúid Teicneolaíochta Átha Cliath
Cathal Brugha Street | Sráid Chathal Brugha
Dublin 1 | Baile Átha Cliath 1
Ireland | Éire

mercredi 7 décembre 2016

Paperback Note by Note Cooking

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 !


samedi 19 novembre 2016

On line courses

My online courses ?

There are MANY things

- for the  international master program FIPDES :
- for the IPP Master program :

- and many others

lundi 31 octobre 2016

Delaying the melting of an ice cream

How to delay the melting of an ice cream, a sherbet, a sorbet ?

Melting depends on the thermal conductivity and of the heat capacity. But without changing the composition of the ice cream, one cannot change one or the other.

On the other hand, a foamy structure around the ice cream can be very protective. For example, if you heat some whipped egg white with a burner at 1000°C, a thermometer inside the foam shows that the temperature increases very slowly.