April 22, 2009
Posted: 402 GMT

HONG KONG, China — We have all had our share of fake food - Twinkies, Tang, Jell-O. But what about a totally man-made appetizer devised by one of the world's top chefs? It is a first. And I tasted it here in Hong Kong.

The Note à Note has notes of lemon drops, toffee and green apple, according to CNN's Kristie Lu Stout.
The Note à Note has notes of lemon drops, toffee and green apple, according to CNN's Kristie Lu Stout.

It is called "Note à Note," and has been billed in the press as "the world's first entirely synthetic gourmet dish."

It is the latest creation of Pierre Gagnaire, the world-famous French chef with three Michelin stars. He created it with chemist Hervé. This who is the founder of "molecular gastronomy" - a scientific approach to cuisine that exploits the physical and chemical reactions of cooking.

Both chef and chemist fervently stress that the dish is not synthetic, but rather built "compound by compound."

But still, take a look at the recipe: Melt 100g of glucose and 20g of tartaric acid in 20cl of water. Add 2g of polyphenol. Boil and add sodium chloride and piperine. Bind the sauce with amylose. Take off the heat and stir in 50g of triacylglycerol, according to a recipe published by The Times.

Already, I have been receiving a slew of Twitter responses to my "faux cuisine" experience (which can be found at http://twitter.com/klustout). Surprisingly, most of the reaction has been negative with questions about the safety or integrity of the food.

I have been assured that the dish is 100% safe and made of compounds that can be sourced from natural products.

So, cut to the chase - what did it taste like? It had notes of lemon drops, toffee and green apple - all served up ice-cold in crunchy bits and jelly balls. I liked it, and can see how it could be used as a way to "open the palate" with a variety of dishes.

"Note à Note" is being served all month at the Mandarin Oriental's Pierre restaurant. Be sure to pay a pretty penny, though - it is "haute gastronomie" after all.

Posted by: ,
Filed under: Asia • China • Food • Hong Kong


Share this on:
Mohamed Maouf Ibrahim   April 22nd, 2009 610 GMT

I believe CHEMISTRY, through synthetic fertilizers, insecticides, preservatives, flavors... etc, has already seriously deformed out food. We are nowadays eating foodstuff that have no taste at all. The present synthetic food would be the beginning of the end!

phijo   April 22nd, 2009 1051 GMT

Were are we going , what will be the next ??? - synthetic pizza..........

Chris Jack   April 22nd, 2009 1225 GMT

All food is made from chemicals. The difference between natural and synthetic chemicals is fairly arbitrary. You get glucose in apples, sodium choride is just salt, and so on. So is there really anything particularly interesting about this recipe?

Watchdog   April 22nd, 2009 1258 GMT

One question; Why?

lovespell   April 22nd, 2009 2101 GMT

i'm guessing enough if these entrees would make us drop weight quickly. but could there be any nutritional value at all?

Katiedot   April 23rd, 2009 412 GMT

All food is made from chemicals. From a scientific point of view there's no difference between eating an apple and eating a mix of cellulose, glucose, fructose etc.

They aren't suggesting that this kind of food is eaten every day to replace what we normally eat, they're just saying that this is another way of cooking.

Robert   April 23rd, 2009 1735 GMT

Right now, this is a luxury novelty, but it could be the first step to ending world hunger. If palatable, nutritious food could be synthesized from chemical compounds, nations could be fed from a factory instead of farms that consume huge amounts of land and are at the mercy of the vagaries of nature. It would also eliminate the need for fertilizers and pesticides and thus be potentially less harmful than "natural" food.

Xavi   May 6th, 2009 249 GMT

Any chef out there knows what food is made of. Not all cooks know that. Obviously a chef is as the french like to call themselves is a form of art. EVERYTHING is chemistry – chemistry is the building blocks of life itself. Therefore food is chemistry and cooking is bucket chemsitry – mix all ingredients in the bucket and presto you have something. DUH!

What occers naturally is everything but what is synthetic is the involvement of man to manipulate something for a specific purpose.

What the chef did was a fineline – he used NATURAL ingredients and made something of a particular purpose that MAY NOT exist inthe natural world.

John   May 6th, 2009 1713 GMT

OMG synthetic food whats next flying cars and space machines! I think this is amazing, in a world stricken by famine we have found a way to create nourishment without the presence of any food, I think its a steo in the right direction. Maybe not to all you food snobs but I am sure someone in africa would love a oil drum full of this stuff.

Leave Your Comment


 

Comments are moderated by CNN, in accordance with the CNN Comment Policy, and may not appear on this blog until they have been reviewed and deemed appropriate for posting. Also, due to the volume of comments we receive, not all comments will be posted.


subscribe RSS Icon
About this blog

Hear from CNN reporters across the globe. "In the Field" is a unique blog that will let you share the thoughts and observations of CNN's award-winning international journalists from their far-flung bureaus or on assignment. Whether it's from conflict zone, a summit gathering, or the path least traveled, "In the Field" gives you a personal, front row seat to CNN's global newsgathering team.

Follow us on Twitter

Follow CNNInTheField on TwitterGet In The Field updates when they appear online via the Web, SMS, or instant messages.

Follow CNNInTheField

From our Partners
Categories
Powered by WordPress.com VIP