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Note by Note cuisine is a style of cooking based onmolecular gastronomy, created by French chemistHervé This.Dishes are made usingpure compounds instead of using animal or planttissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".[1]
According toHervé This, Note by Note cuisine began in 1994[1] and granted the style its name in 1997. This hoped for a future in whichrecipes gave advice such as "add to yourbouillon two drops of a 0.001 percent solution ofbenzylmercaptan inpure alcohol".[1][2] This struggled in his attempts to promote the cuisine, and did not receive pay from it until 1999.[3]
After 2006, he convinced French chefPierre Gagnaire to develop Note by Note; approximately one year later, Gagnaire served the first Note by Note dish in a restaurant.[3] On 26 April 2008, they presented the first Note by Note dish ("Note à note N°1") in Hong Kong.[3] After more work, Gagnaire named the second Note by Note dish "Chick Corea" after thejazz pianist of the same name.[3]
Ingredients used in Note by Note cuisine are called compounds, which includewater,ethanol,sucrose,protein,amino acids andlipids.[3] For example, in the "wölher sauce" made by Note by Note cuisine, the following might be added: water,anthocyanins (for colour),sugars, ethanol, amino acids (for flavour),glycerol,phenols,quinones, andorganic acids.[3]
