4. disperse the puree S1 and the oil O into the soup W with gelatine as a surfactant: S1+O _
5. introduce some air into the emulsion : (S1+O)/W)+G_(S1+O+G)/W
6. wait until the gelatine makes the gel: ((S1+O+G)/W_ (S1+O+G)/W) /S2.
This dish was named “Faraday of lobster”, but Pierre Gagnaire instead put on his menu a faraday of
scallops, that was done with oil macerated with orange skins, black tea and scallops; the
(S1+O+G)/W) /S2 was put on top of slices of cod that had been grilled with butter.
At a lecture in the Institut technique de l’hotellerie du Quebec, in Montreal (Canada), other formulas
were tested. Any of these formulas can be done manually, or with the « pianocktail » that we designed
in collaboration with the Institut fur Mikrotechnik Mainz, in Germany. The idea behind this equipment is
to put micro reactors either in line or in parallel, so that formulas can be automatically done.
Prototypes have now been shown in many occasions. One of them is driven by a computer.
Finally it should not be forgotten that cooking is not only craft, but also art and probably love (given by
the cook, or the pleasure to be together around a table). Introducing new technical ideas in the kitchen
has the same meaning as when the law of simultaneous contrast of colour, discovered by the French
chemist Michel-Eugene Chevreul, was used by painters of the neo-impressionism school, with artists
such as Pissarot, Delaunay, Signac, Horace Vernet and many others.
With the French cook Pierre Gagnaire, we try to transform scientific or technical ideas into art pieces,
in some “culinary constructivism”. In the same vein, other aesthetic ideas can be tested. Until recently,
cooks frequently quoted the food critic Maurice-Edmond Sailland, alias Curnonsky, who wrote that
dishes are good when they have the flavour of what they are. Is it true? Perhaps in part, but it is
strange that Aristotle also wrote, two millennia before, that art is imitating nature. The two aesthetic
ideas are the same, which means that aesthetical ideas in the kitchen are well behind art in music,