Molecular Gastronomy in Ottawa
This is a bit of a last-minute announcement, but on May 1 and 2, Ottawa is playing host to Hervé This the “father” of molecular gastronomy. Today, there is a conference by the master himself at Carleton University. Details here.
What is molecular gastronomy? Simply put, it’s the understanding of the scientific processes involved in cooking. Some of you may have seen or heard of Ferran Adria of El Bulli fame. We often associate this type of cuisine with emulsions, cremes, mousses…little pearls that burst into your mouth and fill it with amazing flavours. Despite seeming quite removed from what one associates with “cooking”, molecular cuisine is in fact an interesting way to play with flavours and often bring them to their purest essence. I was fortunate to be a guest at a dinner organized by the Cordon Bleu School in Ottawa for Hervé This last night. Among the fascinating dishes we were served was an egg ravioli which the diner injected himself with an apple-based caramel sauce. Not only was it a feast for the eyes, I can guarantee it was impressive to my taste buds as well!
Fad or future? With Hervé This bringing his knowledge to an ever-widening audience, I think molecular gastronomy is going to stick around for some time yet.
Oh…in Ottawa only a few chefs have tried their hand at molecular cuisine, among them Marc Lépine, chef at the Courtyard restaurant. He will soon open l’Atelier, his own restaurant, in downtown Ottawa.
