Saturday, September 19 2020


French chef debuts molecular gastronomy

Update: October, 22/2016 - 11:00
Oceans of flavour: “Water” – a dish of abalone, cucumber and herbs.
Viet Nam News

HÀ NỘI – Molecular gastronomy is a new conception for most of Vietnamese people. French chef Raphael Szurek of Hà Nội’s fine-dining establishment French Grill, has organised a workshop on the theme for a group of local food bloggers and reporters.

During the workshop, chef Szurek, who used to work at two famous three-starred Michelin restaurant in Paris--Le Cinq in the Four Seasons Hotel George V and Le Grand Vefour--gave not only an explaination but also a vivid demonstration. 

Molecular gastronomy is an approach to cooking that applies scientific methods to create unexpected looks and flavors. However, in chef Szurek’s words, the definition seem much more simple.

He said the cuisine is the art and science of selecting, preparing, serving and enjoying food.

“It requires special skills, special equipment, special ingredients, and a lot of practicing – all together bring necessary components for creativeness. In addition, every single step of the whole cooking process also requires extreme accuracy, from quantity to timing,” said the chef.

That’s why, together with guest mixologist Richard McDonough from the UK, Szurek created a special menu for the on-going Molecular Night 2.0, which is taking place at the JW Marriot Hotel Hanoi all this week. This is the second time the French chef introducing the art and science to the local foodies, following the successful debut event last year.

Attending the special gastronomy event, connoisseurs will be welcome by a canapé called “Tofu”. Made with main ingredient mozzarella, the bite-sized cheese balls were cooked in a special broth which creates a jelly coat outside the balls. The appertiser goes along with Hanoi’s Finest cocktail – a mixture of Hennesy VSOP, tonic and peppermint.

The connoisseurs’ taste buds then will be treated with “Wind”, which features caviar, crème fraiche and sea urchin, Specially, the portions have been presented as clouds moving on the table [by using a magnet equipment].

The following dish in the menu is “Earth” – made from foie gras aero and placed on a pillow filled up with porcini scent. The foodies will wallow in a space of porcini aroma when the dish is on the table and waiter use a sharp tool to pierce the pillow to release the scent.

Other molecular creations of chef Szurek include “Water” – a dish of abalone, cucumber and herbs; and “Fire” – charcoaled Japanese Wagyu BBQ.

While “Water” offers the sea visual with a small stable of Himalayan salt put on the plate, the “Fire” recalls dinners about the volcano and fire by the black colour of sidedish ingredients and the orange-colour sauce.

The dinner will be completed with the chocolate dessert called “Space”.

The Molecular Night 2.0 is taking place at the JW Marriott Hotel Hanoi until Sunday. – VNS




Food lab: “Wind”, which features caviar, crème fraiche and sea urchin, Specially, the portions have been presented as clouds moving on the table [by using a magnet equipment].
Mad scientist: Chef Raphael Szurek presents how to prepare the chocolate dessert called “Space”. – VNS Photo Thúy Hằng
He blinded me with science: “Fire” – charcoaled Japanese Wagyu BBQ.



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