mercredi 7 décembre 2016


Dear Friends

I am very glad to tell you  that the paperback edition of my book Note-by-Note Cooking is available for sale at Columbia University Press.
The book’s official publication date is December 13, 2016. This is the date when the book should be readily available for purchase.

The webpage for the book is
Anyone who uses the promo code “NOTEBY” to buy the book from this site will receive a 30% discount off the price of the paperback edition of the book.

Indeed Note by Note Cooking is developing in many countries now:
- Denmark is organizing Note by Note Dinners
- in Poland, a chef is now moving his restaurant toward serving Note by Note Cooking (already 3 dishes)
- I was invited first at the World Congress of WCA, then at the World Chef Summit for lectures explaining Note by Note Cooking
- startups are now created to sell products in order to make Note by Note Cooking

Indeed, 2017 should be THE year, finally !


dimanche 2 novembre 2014

A lecture in NYC

Live at the French Embassy in NYC :

samedi 18 octobre 2014

some data

Today, a question :

My name is xxxx xxxxxx and I am a student at the xxxxxxx, currently I am participating in an Gastronomy project based on you! 
I have done countless amounts of research and I haven't seen much on the way you have grown up, or much on your family.
 I was hoping that you maybe be able to give me some more information about yourself, such as your parents, siblings and your spouse/children! I would extremely appreciate it! Thank you for you time!

And the answer :

Is this information useful? You remember that the "dust of the world" does not exist... if you are smart enough to avoid it. This means that the simple answer to such questions is useless unless I make it "enlightening" (remember Michael Faraday and his "improvement of the mind" sessions).

1. My parents ?
Let's begin by some relatives. In a very remote village of the Vosges forest, called Badonvillers, there is the house of Charles Messier, the astronomer of the king Louis XIV, the comet chaser, after which the catalogs of stars is named (Mxxx, a code name for stellar objets). He was an ancestor of the father of my mother.
The grand father himself was in charge of all salt mines in the east of France, and a very good mathematician. Indeed, one of his relatives was Delsarte, one of the founders of the Bourbaki group. In this same branch of the family, you find Henri Cartier-Bresson, the photographer.
On the other side, the family is between Alsace (hence the name of the "sauce Kientzheim") and Lorraine, a very remote ancestors being This de Brialmont, who was the cousin of Godefroy de Bouillon, a knight who was even "ruler of Jerusalem" (
The Alsace family is dear to my heart, and I even have bought the family house, which was sold after the war.
Why could all this be interesting ?
- it's interesting that someone from a poor family of a remote countryside could become the astronomer of a king: we should favor state mechanisms favoring such things, isn't it?
- salt is a wonderful product, because if you put it on ice, on winter's road, the melting of water is not due to enthalpy, but rather entropy, and this is a very good way to explain the idea of energy
- the Bourbaki was wonderful because they tried to bring mathematics to the ground, and build them on safe basis; and formalism, let's say mathematics, is the basis of sciences of nature
- nobelty is nothing, if not in your mind !
- Alsace is  the most remarkable land for food! The Alsatian are crazy about it, with excellent wines (more and more), very good food (perhaps because of wines), and all this because of land  diversity, but also because it is  between various cultures ; let's get the best from all of them and turn all this into a particular piece of culture.

Now, my mother is the daughter of my grand father and grand mother (no doubt... for the time being), and she was an artist, who taught later at the Beaux-Arts school of Paris. At the home of my parents, we had dinner with interesting people such as Georges Jeanclos (, François Cheng and many others.
My father is an incredible man, very hard worker, and one of the "belles personnes" that I know. I defined the "belles personnes" (beautiful people) as individual who can surprise you each time you discuss with them! An obstetrician, he did some hypnosis, but realized that you could only cure the "symptom", and this is why he moved to psychoanalysis. But all his life (he is still alive and active!), he was interested in young infants, before and after the birth. He showed that babies can smile (which was refused by medicine decades ago ; how is such thing possible?), and he developed centers for taking care of pregnant mothers, and young mothers as well (Maisons vertes), and he also created centres for children psychology (Centre Etienne Marcel). He kows much about etymology and myths, as well. I told you, many interests!

2. Siblings?
One brother, one sister.

3. Spouse ?
She's the best! Beautiful, modest, hard working, intelligent !
She is exceptional because she is as well an endocrinologist, an gynaecologist and one of the very top specialists of breast cancer.
Probably much of my activity is the result of the daily life that we are having together for more than 30 years now. In particular, when you can trust the one with which you live, you are safe for work, you can focus on this instead of loosing your time on girls around, in particular.
But the most important thing is that depending on who you speak daily, your interest can be different. With her, I can avoid the "dust of life" and focus on the marvels of the intellectual life !

4. Children?
I am lucky, because my two sons are wonderful guys, very different in their own ways. They are probably much more intelligent than me, and I am eager to live very long, so that I can admire how they develop professionnally. But there are very good hints !

Now, the main issue is: is all this useful ?
It has to be, and we have to put some intelligence in making it useful. How?
In my book "Let's build a meal", I am trying to answer this question, and I hope that I did not do so bad, but here ?
Alsace is fine, not because of food, but because of an optimistic view of life. And there is a rule in my lab: you have to consider that the bottle is half full, this is politeness.
Salt is wonderful, because if you consider salt from Chypra, you will see small hollow pyramids of golden color. This is a "goal": how to make such salt ? Remember that questions are the promises of answers, and also that the way is more interesting than the goal.
Nobility? True nobility is not in the family, or in the blood, but rather in your mind. When I am looking to myself in the mirror, in the morning, the question is always the same: do I do well? On one wall of the lab, it 's written "Mer isch was mer mocht", an Alsatian sentence for "We are what we do".
Cartier-Bresson? He had this wonderful sentence: what is it all about? Yes, let's always ask this question... which was also said by Ferdinand Foch, a general of the French army... and one ancestor as well.
Spouse, children? It's a big issue to have a family life and a professional life... and I  propose to consider that this is the same for vacations/job. I don't want to separate, and I propose that we have only one life, and all is mixed. Then, let's try to do well in all circumstances, so that any second is exceptional.
And this is how the dust of life does not exist, this is why life is wonderful!

mercredi 24 avril 2013

it will be in French

Finale et Remise des Prix du
Jeu-Concours de Cuisine Note à Note n°1

Le 26 avril 2013, à 14 heures
AgroParisTech, amphithéâtre Tisserand
16 rue Claude Bernard, 75005 Paris

14.00-14.15 : Accueil
14.15-14.30 : La Cuisine note à note et les questions de consisttances et de construction, par Hervé This
14.30-15.00 : Présentation du Chick Corea, par Michel Nave (Meilleur Ouvrier de France, du restaurant Pierre Gagnaire)
15.00-15.13 : Démonstrations par un chef des Etablissements Louis François
15.30-16.30 : Présentations des travaux retenus (par Odile Renaudin et Yolanda Rigault)
16.30-17.00 : Remise des prix

Organisateurs :

Odile Renaudin (, Yolanda Rigault (, Hervé This (

samedi 10 novembre 2012

From NYC

Here is what I get from NYC friends :

Hello all,
All of us at the Experimental Cuisine Collective hope that you were not too personally affected by last week's hurricane. Please let us know if you are organizing relief events and/or need volunteers---we'll post information on our website. 
Our November ECC meeting will take place on Monday, November 19, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.    

In this session, Francisco Migoya will be officially presenting The Elements of Dessert, his latest, just released cookbook. He will discuss his motivation for writing this book, the process itself, the book's content, design, and format, and go through recipes that are particularly necessary to dissect and discuss. To understand these principles through practice, we will conclude by sampling some of the chocolates featured in the book!

Francisco J. Migoya is an associate professor at the Culinary Institute of America, in Hyde Park, New York. He is the author of Frozen DessertsThe Modern Café, nominated for a James Beard Award, and The Elements of Dessert. He was named one of the Top Ten Pastry Chefs in America in 2011 by Dessert Professional. Before the CIA, Francisco was the executive pastry chef for The French Laundry, Bouchon Bakery, and Bouchon Bistro. 

Please RSVP at A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you! 

All my best,


Anne E. McBride
Director, Experimental Cuisine Collective 

The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. We launched in April 2007, as a result of the collaboration of Kent Kirshenbaum of the chemistry department and Amy Bentley of the nutrition, food studies, and public health department at New York University with Chef Will Goldfarb of WillPowder. Our overall aim is to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food.

Visit the ECC online at 

dimanche 21 octobre 2012

Many podcasts are in English

Les podcasts de Gastronomie moléculaire 
sur le site d'AgroParisTech

1. Des objets de connaissance pour tous les publics

Podcasts audio
En français :

Vrai ou faux ?
Cinq minutes pour raconter l'histoire d'un mets et répondre à une question  technique
Comment avoir des frites moins grasses : un bain ? Deux bains ?
Comment rattraper une mayonnaise qui  a tourné ?
Faut-il des bassines en cuivre pour faire des confitures ?
Faut-il vraiment un bain-marie pour cuire les terrines ?
Comment obtenir des oeufs durs au jaune bien centré ?
Comment éviter d'avoir des lentilles trop dures ?
Peut-on faire la sauce mayonnaise à la cuiller en bois ?
Les règles féminines font-elles tourner les sauces ?
La mayonnaise, sauce fragile ?
Comment avoir des cochons de lait rôtis à la peau croquante ?
Faut-il du jus de citron pour avoir des blancs d'oeufs en neige ferme ?
Les échaudés, notamment les gnocchis, sont-ils cuits quand ils viennent flotter à la surface ?
Faut-il éviter de piquer la viande grillée ?
Faut-il du jaune d'oeuf pour faire une sauce aïolli ?
Comment saler les viandes que l'on grille ?
Est-il vrai que le bouillon ne doit pas bouillir ?

Podcasts vidéo :
En français :

Les Cours annuels de gastronomie moléculaire INRA/AgroParisTech. Ces cours durent deux jours, et ils sont intégralement filmés. Les enregistrements sont divisés par demi journées.
Le  Cours 2009 : Science, technologie, technique (culinaires) : quelles relations ?
Le Cours 2010 : les précisions culinaires (2 jours de cours, 8 parties)
L'annonce du Cours 2011 (2 jours complets  de cours, en plusieurs podcasts)
Le Cours 2011 : Cuisson des légumes et téléenseignement (2 jours complets de cours, en plusieurs parties)
Le Cours 2012 : La cuisine note à note (2 jours complets de cours, en plusieurs parties)
La cuisine note à note : présentation du manifeste/manuel de cette cuisine révolutionnaire

Des débats
L'art culinaire existe-t-il ?
Débat avec Pierre Gagnaire, Pierre Dominique Cécillon, animé par Vincent Olivier (L'Express) (débat, 3 parties)

Des questions techniques illustrées par le calcul et l'expérience
Des jeux avec de la mayonnaise
Les émulsions

Podcasts vidéo en anglais :

Des cours en anglais
Cours de gastronomie moléculaire à l'attention des auditeurs des Hautes Etudes du Goût (cours de gastronomie moléculaire pour les Hautes Etudes du Goût, plusieurs parties)

2. Des documents pédagogiques pour les étudiants et les professionnels (science)

Collèges, lycées

Des conférences pour les collèges et lycées, avec des expériences

Conférence pour les collégiens et lycéens : dans la cuisine, il y a une foule de métiers.
La cuisine et la science : quelles relations ? (3 parties)

Pour les enseignants de l'Education nationale :

Des formations pédagogiques
Une formation à la mise en oeuvre des Ateliers expérimentaux du goût et des Ateliers Science & Cuisine
Une formation à la mise en oeuvre des Ateliers expérimentaux du goût et des Ateliers Science & Cuisine

Pour les étudiants d'université :

Des cours filmés

Cours de communication scientifique
Débat sur le métier d'ingénieur, la science et ses relations avec la technique et la technologie
Cours de calcul et de chimie physique : comment calculer le volume maximal d'une émulsion, et comment utiliser un logiciel de calcul formel tel que Maple
Journée scientifique à AgroParisTech : 20 ans de gastronomie moléculaire
Une présentation des progrès méthodologiques en chimie, à partir d'un article de Lavoisier sur les bouillons de viande. On y montre que Lavoisier a introduit la méthode du zéro

En anglais :

For students mostly : celebrate physical chemistry !
A short calculation : how much mayonnaise can you make from one egg
A long calculation : how to calculate, how much mayonnaise can you make from one egg, and how to use a formal calculation software for the study of this kind of questions
Two differents sessions with the same goal.
Introduction of the Molecular Gastronomy Programme of the Eramus Mundus Master Programme « Food Innovation and Produc Design » (FIPDes) : theoretical aspects
Introduction of the Molecular Gastronomy Programme of the Eramus Mundus Master Programme « Food Innovation and Produc Design » (FIPDes) : chefs meet scientists
Introduction to the Molecular Gastronomy Programme of FIPDes, session « Chefs meets scientists » 2012

Introduction to the Molecular Gastronomy Programme of FIPDes 2012-2013

How to use « FMS » for doing scientific research

Note by Note Cuisine

Disperse Systems Formalism

Molecular Gastronomy and Formulation