This workshop is part of the
International Summer School on Culinary Sciences.
During the first day,
we presented the apprentice chefs with various textures
and to learn how much cooking an egg, or meat, or fish needs.
And, to illustrate the connection between science and French gastronomy,
we decided that this afternoon we propose
a duel between Chef Ludovic Colpart,
Auberge du Pont de Rethondes,
who will present a classic egg "en meurette" (red wine sauce)
While I shall present a molecular version of
how to cook an egg
at exactly 64째C, to illustrate what we were saying this morning
and a red wine jelly to begin preparing the
require textures.
We often talk aabout molecular gastronomy,
but in fact it is the scientists who are interested by
what phenomena are at play in preparing food,
when you cook it, when you taste and enjoy it.
To be more accurate, we can add
textural agents with resulting variations.
Indeed, this is, in short, the aim of this Summer School,viz.,
to discover what texture agents exist
enabling chefs to reduce the amounts
of fatty matter, or sugar content,
whilst retaining its full favour,
and the pleasure to taste and enjoy a product.
We must try not to lose the pleasure of eating food,
and improve the nutritional features at the same time.
We are talking here about two, different, worlds
where there can be connections for certain people
who experience difficulties
with their food intake:
diabetic patents, gluten-free diets.
We are looking at substitutes in these cases
and we shall surely work together for certain ideas.
We have participants here from various foreign univesities,
some from Brazil,
others from China,
We have some Texan US partners too.
It is a Summer School that is "open" to all
inasmuch as the lessons and workshops are exclusively conducted in English
There are no course pre-requisites and the School basics
are introduced in such a way that the system remains "open"
for the largest possible public.