The science of molecular cuisine used by Michelen starred chefs скачать в хорошем качестве

The science of molecular cuisine used by Michelen starred chefs

(27 Jul 2005) Vevey and Zürich, Switzerland - 7 July 2005 Vevey 1. Chef Denis Martin in his kitchen 2. Close up of menu 3. Dining room 4. SOUNDBITE (French) Denis Martin, "Le Château" Chef "My aim is...." 5. Bacon and egg without bacon 6. Mash potatoes without potatoes 7. Mojito "shampoo" 8. SOUNDBITE (French) Denis Martin, "Le Château" Chef "We are interested..." Zurich 9. Inside Givaudan plant near Zurich 10. Fridge and storage for flavours 11. Employee handling pots 12. SOUNDBITE (English) Anne de Vos, Marketing Manager "The trends we identify..." 13. Various of staff in kitchen tasting cheese sauces 14. Technician handling pots 15. SOUNDBITE (English) Anne de Vos, Marketing Manager "The chemical background..." 16. Flavourist at work 17. SOUNDBITE (English) Christine Monsigny, Flavourist "A customer asked..." 18. Various of Christine with cooked and habanero peppers 19. Various of mass spectrometer and its computer screen 20. Various of specially patented Givaudan aroma machine 21. SOUNDBITE (English) Alex Häusler, Flavours Application Manager "More or less..." 22. Various of Givaudan's chef cooking a Mexican stir fry 23. SOUNDBITE (English) Alex Häusler, Flavours Application Manager "Where you only release..." 24. Various of the production unit, man packing powdered flavours 25. Some of Givaudan products 26. SOUNDBITE (English) Anne de Vos, Marketing Manager "It's coming faster..." 27. Anne pouring an instant soup 28. Close up of soup being stirred SUGGESTED LEAD-IN: When the Fat Duck restaurant in England was voted "best restaurant in the world" this year, it put molecular gastronomy firmly in the spotlight. Dishes such as snail porridge, cauliflower risotto with chocolate jelly, and carrot toffee are no ordinary fare. But Heston Blumenthal is no ordinary chef -- he's more of a food alchemist. Blumenthal and top chefs around the world like Ferran Adria of Barcelona and Denis Martin of Vevey, Switzerland are turning to science to deconstruct ingredients, rearrange them and build them back into award-winning signature dishes. In Zurich, Givaudan and its "molecular kitchen" are at the heart of the industry. VOICE-OVER: It is with "dishes" like this that Denis Martin uses to gain his clients' attention. The "sniff d'eau chaude" on the menu of his lakeside restaurant in Vevey, near Lausanne, is just one of his tricks with liquid nitrogen - something more at home in a chemist's laboratory than a two Michelin star restaurant. Martin also uses the cold substance also to produce an instant sorbet from fruit juice, or to solidify a spoonful of Mascarpone cheese. SOUNDBITE (French) "My aim is to be like a painter who mixes the colours, I take an ingredient, mix it with another, to get yet a different taste." SUPERCAPTION: Denis Martin, "Le Château" Chef In fact more of a magician than a chef or a painter, Denis Martin can create an illusion of tastes which are not in the list of ingredients. Take this bacon and egg without bacon, for instance: it tastes just like the real thing, but is totally vegetarian. This eggwhite and blood sausage duo tastes exactly like mash potatoes. The secret is in the molecules. By deconstructing the food, chefs can isolate individual flavours and qualities of the food, then rebuild them into a signature dish. SOUNDBITE (French) "We are interested in them and now they, the chemistry scientists, are interested in us, so if we join forces we have a very interesting path before us." SUPERCAPTION: Denis Martin, "Le Château" Chef SOUNDBITE (English) Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...