Molecular gastronomy was created in 1988, as a new scientific discipline, focusing on real dishes, instead of ingredients or industrial processes. Slowly, the program of the discipline changed, but it is now spreading in many research centers and universities in the world. At the beginning of the 80's, in a parallel but separate way, "molecular cooking" was promoted, as a modernization of culinary tools (siphons, rotary evaporators, liquid nitrogen...), and this way of cooking developed tremendously in the culinary world, attracting more and more chefs.

Hervé This, French Chemist and the father of molecular cooking, will argue that this step is now over, as, since 1994, 'note by note cooking' is proposed. This new way of cooking means that the cook forgets about plant tissues (vegetables, fruits) or animal tissues (eggs, meats, fishes), and rather uses pure compounds or new ‘fractions' obtained by fractionation or cracking of tissues. This new way of cooking develops very fast in France, primarily, but also in some other countries, such as Ireland. It will be a major change, with new scientific questions, but also questions of technique (how to make such dishes) and of art : in essence, note by note cooking is the same as making music with a synthesizer... and we know now that electroacoustic music is everywhere. Be ready !

Later, chilled cocktails and Christian’s Balvig trio, playing improvised jazz.

Event organised in cooperation with Institut Français du Danemark.