basis. The results of these works are both produced as dishes in the various restaurants and displayed
on Internet both in French and in English (http://www.pierre-gagnaire.com) and are linked to the INICON
project. Therefore, the various “Science and cooking” pages of this Internet site should be considered as
results of INICON as well.
A closer technological link was established within the European Inicon Programme those last 3
years, in order to improve technology transfer from the INRA Group of Molecular Gastronomy and these
More exactly, the aim was to put into daily production new techniques proposed by Herve This to
Pierre Gagnaire. The purpose of the studies was identify the important parameters involved in the
"making of a recipe", then to make it (real systems). Eventually, in order to be able to apply the
techniques from the laboratory in the restaurant, it was necessary to take into account both all the
parameters of the restaurant and team organization, and the experimental conditions of the techniques
The results obtained are given here in a chronological order. In practice, first the questions from the
kitchen team had to be solved (more “important”), and only later it has been possible to study the
application of technological ideas. The relative importance of the various particular studies is difficult to
assess, because of the rapidly changing environment of this particular restaurant: at Pierre Gagnaire’s,
the menu is changing very fast, and dishes are almost never the same, day after day.
For the restaurant, the aim of this project was to introduce new techniques and new products (ex:
phenolics compounds from grapes, food (dietary) additives, gelling and thickening agent, liquid nitrogen,
dry ice) and to elaborate technical index cards, summarizing the results of each experiments.
The process used for each study was the following:
1. Definition of the technical model:
a. Model adaptation for the restaurant.
b. Presentation of the technique and discussion with the Chef and his team.
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