On Friday September 6^th, the AgroParisTech-Inrae International Center for Molecular and Physical Gastronomy organized the 12th International Contest for Note by Note Cooking on the theme of “Energy” .

Competitors from 26 countries had sent note-by-note recipes: the aim was to use the purest possible “compounds” to create dishes, just as modern musicians make music from sound waves emitted by a synthesizer. In keeping with the theme, the idea was to use water, proteins, lipids, saccharides, amino acids, organic acids, colorants, flavoring compounds, odorants... and to obtain dishes judged by a jury of renowned chefs:
Pierre-Dominique Cécillon (honorary president of the Club international Toques Blanches), Jean-Pierre Lepeltier (honorary president of the Club international Toques Blanches), Eric Sanchez (president of the Club international Toques Blanches), Patrick Terrien (former chef of the Cordon bleu Institute, Club international Toques Blanches).

Five candidates (4 of them are FIPDes students) who had been shortlisted presented their results, and the jury’s “analytical” deliberation finally decided to award the prizes to :

1st prize: Blandine Bouchelet, for her dish "Save Energy"

2nd prize: Julio Garcia for his dish "Light Dessert"

3rd prize: Rinë Krasniqi, for her dish "Garden Dish"

4th prize ex aequo: Charlotte Delattre ("Apple Pie") et Kate Doherty ("Cheese on the Rocks")

Congratulations to the 4 FIPDes students who won the 4 first prizes!

The final was captured and can be found here and more pictures of the event here.