While “real,” “whole” and “local” foods get renewed attention, molecular gastronomy pushes the boundaries of “fake food” in an attempt to make something, seemingly, from ingredients that wouldn’t be considered foods in and of themselves.
Stretching the bounds of molecular gastronomy to their limits, 3-star Michelin chef Pierre Gagnaire collaborated with chemist Hervé This to create the first 100% synthetic recipe called Le note a note. Unveiled in Hong Kong in April, this appetizer consists of apple- and lemon-flavoured jelly orbs that are creamy on the inside and crackling on the outside.
Hmm… while this sounds impressive, I can’t imagine its invention is truly a first-time synthetic food accomplishment. After all, aren’t Kraft slices just a molecule away from being plastic?
What do you think about this event? Culinary breakthrough or Frankenfood horror story?