ABSTRACT
Ammerschwihr is a small village in the middle of an Alsace vineyard, located between France and Germany. Here, a restaurant was created in December 2015: the culinary style is modern, but based on traditional and seasonal products. In February 2018, a special event was organized: a 100% note by note dinner for paying customers. Note by note cooking has been theorized for about 14 years but seldom practiced. About two months of daily experimentation were needed to create a new menu; The author feels that with a research laboratory and a special dedicated team, the possibilities are huge. For this menu, the author used ingredients such as plant proteins from peas, milk proteins, egg proteins, polysaccharides such as agar-agar, maize starch, carrageenans, water, sucrose and glucose, but also various emulsifiers, choosing, of course, perfectly safe food ingredients. For the odours, the author used “evocations” from the Iqemusu company: these products are odorant compounds dissolved in organic oil.
