the players then I have to
rectify that next I do not want to finish
with molecular gastronomy because
that the gastro because it is a discipline
scientist that I practice all
mornings that’s why I live so I
are definitely not going to finish with
molecular gastronomy which is a
a discipline of physico-chemistry in
but the molecular cuisine
which is very different from the
molecular gastronomy a month ago
of that so cooking a pink card
but it does not mean the same thing
cooking means eating
said gastronomy mean think
so the molecular cooking that I have
introduced in 1981 this one I want the
kill with the kitchen note to note
good then we have to start now
so then you understood that he’s going
have to make things clear because
that it’s not that complicated and if
I had the beginning I would have done well
for the wonderful
I am a child so I am 6 years old
still marvel of this other
show in which one breathes and who gets
trouble
he finds it sedate when we
heat it makes carbonate
there is a cycle transformation
molecular so if I went the
powerpoint it would be better but otherwise
I can continue anyway so
how are anyway talking so
lift the confusion there are three
expressions not to be confused
you see molecular gastronomy
this is a large arrow that is to
my way it’s my life I’m cowardly
should be at the lab to do
my molecular gastronomy
it develops in the laboratories
from all over the world so it’s all happiness
that’s what I want cooking
molecular I introduced in 1981
at the same time the molecular cuisine
I will explain to you briefly
that it is but to make it simple it is
a kitchen technically renovated to
instead of having pans that date from
middle ages and foolish whips who
date of at least fifty years ago we have
modern technical objects and then
we move a little faster because I
remind you that there is the 35 hours
if you need a quarter of an hour to
whip a blank in snow while
new is worth 15 seconds to do it
with a pump it’s not worth it
do anything on the other hand
today to marvel at the future
I propose the cuisine note to note
so it’s not gastronomy we have
via the gastronomy language agreement
French it means knowledge
reasoned
everything that relates to being
human who feeds so let’s go there
question is this one me tomorrow I
will be dead finally I do not want tomorrow but
a bit later
and what are you going to eat
so in the background I should not be less
concerned because I will be board whose
I do not care but you will be
maybe there and my kids are among
you then I will not insist so he
are some species that disappear you
could have done so unless a colleague who
can revive them
it’s not impossible there are things
we can not eat for example
at the chemistry laboratory l’agro paris
tech are not successful at eating
scorpions grill a crisis of
energy it is almost certain
so that’s interesting and then the
more exciting horse is this one
it ‘s the sao so the numbers
Officials so there will be between 8 and
concrete 11 billion people on
Earth
today we are 7 billion there is a
billion who does not have enough to eat that
means that as we can not
increase so much farmland
how can we not increase so much
productivity there will be three
billion people who are going to burst the
hunger
and that makes a world war so
we have to find solutions in the
presentation did not say that I was
and secretaries beyond the section
human nutrition at the academy
of agriculture but I can assure you
that we care about them all
seconds and its billions of people they
are not going to feed on field odors
they darken feed on ingredients
food
so that’s the question here are all these
People had to go feed how
is what we do then 10 billion
that’s a lot first there is a
solution that is being considered
by all the systems that
worry about the issue this is the
wasted because then the numbers
are questionable 45 others 30
but if we manage to send to
remove a third of waste
today even instead of feeding 6
billion in gold and 9 billion reindeer
so there is a real track
interesting
so why are we wasting
not waste because when we buy
a product with a food approval
we will not throw it
so the waste is not that the
wasted simply that when
you live in lyon in paris has no
apple trees in lyon which you make them
come
to spread and in the truck it is damaged
and then there are insects that like it
the nutritious ingredients that are in
the apple
so all that is these tissues
plants and animals
they have to be transported and he arrives at
hoe and so there is a law the law of
1905 that says you can not sell
products if they are not far away saint
loyal and merchants and there they
passersby because the apple she stands
defends with natural pesticides that
are probably much more dangerous
that the remains of pesticides from
synthesis and are more dangerous because
they are not selective
when a super there to defend
food industry industry
pharmaceutical but when you do a
pesticide today the law imposes
protect human beings good but the
apple she does not care to protect the
human beings lsdh aggressors and she
defends himself and so there are pesticides
99 99% of pesticides his natural son
so let’s not fool ourselves
so that’s terrible see them
trucks the 10 tons that arrives in
lyon to bring food every
mornings I do not know how many there are
but I think there are 5000 in paris
every day they carry the
fleet then energy crisis me I
okay but why carry
tomatoes
then the kids will answer yes but
tomatoes it’s good I like them
tomatoes ah yes apples it’s good
I like apples but yes but
it’s mess we carry water
and in addition it is damaged then suddenly
it’s clear the middle ages must be a
little exceeded
I remind you that tradition is
not always good the slavery head
traditional he was not good so
change our kitchen the kitchen
Molecular is not an answer
because the definition 7.8
molecular that I had introduced
it means cooking with new
liquid nitrogen tools matches
before it was very good at the time
it was 35 years ago you were not
born for I see a lot who are
students you were not born
it’s a thing of old so let’s forget the
old thing let’s move on to the future then
still it was not bad
inventions I did I invented a
dish called the Libya he has
been this winning stone art by my
friend stone is wonderful
it is very good
the presley so every month since 16
years I invent a culinary preparation
news every month I give it
free on the internet on the website of
winning stone so two years ago
steals at 3 then gives them a name of
chemists because like that the public
handle of chemistry and he says it’s good
obviously since it’s done by who has
earned good so that’s a salad
funny for example that’s it’s a
lettuce leaf that’s a leaf
of tomatoes and that’s the leaf of
Vinaigrette
well we will not have the nobel prize with that
then you forget please
molecular cooking but not the
molecular gastronomy which she is the
basis of everything in the vision
does not agree then the attacked clean
born in 94 because one day I had
write an article and I had the idea of
cook with compounds then
break down it’s simple things by
example salt is salt sugar
sucrose is a compound the water is a
compound oil is a mixture of
compose but no matter there are some
full of compounds when grape variety and
glucose of citric acid and be
pretty good cooking with compounds them
so obviously we think he’ll
we put chemistry in the
food no look anyway there is
200 years we played violin in the kitchen
with carrots or turnips or
meat and fish
a hundred years ago we started to
analyze the sounds and we started to
analyze food 50 years ago it
needed an entire room
computers to make a sound of
synthesis today it costs 22
euros in a toy shop you
have seen that on the end of the story
I do not have to tell what she leaves
go into the kitchen I ‘ll let you guess
what I know is that it’s a project
artistic today even a leader
talented and in Krakow to make a
cooking demonstration note to note
and then the ingredients at them because
that they can come from the carrot
we will split them as we
split wheat to make
starch and gluten since 10 742
it’s not new
the techniques are there this is the
to make the city’s drinking water
angers
it costs 2000 euros it can be
put in a farm and so in a
closed
the farmer he can make value
added or carrot area that
go cheap
the number of combinations is infinite and
after, you have to build everything
we say it’s complicated to build
because if we have a steak have it soon
Now it’s not complicated look
we will make a saint if I have time
because I only have 11 minutes
so we’ll start by taking a little
water is water is still the
basis of life since one’s water effects
I remind you that we are made of
2 70% water pretty much here a little
of water then we are master blow to
bastien we will put proteins
protein proteins
so I do not know where they come from
I will not know it’s
proteins and I know a few regulate
mans then we’ll whip
so it’s more effective with twice
it’s called technology I have more
nothing is like that if I wish
just like wise gets a blank
a snow white but that’s because
I want to hold me I want to hold with
someone helps me to stand on or so
I put it on it for not that
make noise here
but finally you have to do it is the oil
still so ah well it’s very
nice here you have you pour
the drip oil I took the
bottle was there yeah drop to
drop
you have to go fast because she is
because it was twelve minutes a good angle
and the 10 minutes at no me
drip here is the whip
emulsifies the oil in the water
the proteins serving that makes you
that perfectly we applaud it is
very well a real happiness that’s so
for the moment we are doing
an emulsion the word comes from the mules
gueret 15 160 ambroise trimmed emulsion
white that has no taste is there
just for now nutrients
a little oil and then everything is fine
our our emulsion that abound a
little is not too fast now if he
please you can pay me
sugar please now
you have the sugar in the package there it
is not cooking that’s salt salt
salt but a pinch anyway no
grata dock in the package so during
that I leave you I leave you the
during this time I go forward
send that it is nothing more
simple a child gets there
this is the first dish note to note that
has never been done in a restaurant
by my friend stone winner it’s up to
hong kong in 2009
and since then there have been dishes and
beaches of dishes then at dp see it
trailed a raspberry that serves
exactly for nothing then here it is a
dish that was really original for
the year of international chemistry we have
made dishes that one like it on
a story about an oyster idea
there was a breath
big like that with a sauce
fully a synthesis that’s it
a real meat the disgusting thing
that’s an artificial meat which
is much prettier
then we put a dessert which they
trailed fruits it was not
useful
and then we went on and on and on and
in all countries of the world that that
develops in every country in the world
I am very happy I do not touch
one cent
so I invite you to think the
question why am I doing it
I do not gain neither fame nor money
your opinion why there I have you
offered the question which I continue to
sweep my pictures copenhagen montreal
can can build foods to
all scales look at a food
was built at scale
macroscopic microscopic nanoscopic
molecular we can do the reverse and
with a kind of formal language that
I invented in 2001 we have formulas
to describe dishes and dishes
any any dish is the
takes and we have a formula and
formulas we have we can describe but we
can also invent lots of formula
an infinite number of formulating with his
new formulas have made dishes
new good here is for example a
artificial orange I invented a
machine at the same time it’s pumps
micro reactors in the good
chemistry
we start from a formula we have a dish
here is my acquaintance the first dish
of history the kitchen designed by a
formula is made by a machine
so we put bridges to drive on
made cocktails this one is a
domestic prototype made 500
billions of combinations
the 3d printer on our system
forget all that is going very easily and
finally the question is is that
you want to change if you tasted this
that’s the thing he likes because we have
forgot to put it then he did not put
enough sugar and sugar he did not put
of color we will put him in the
color
I may have the color somewhere
oh well I have polyphenols paris
it’s good for the health of polyphonies
a brief you understood that we can
do what we want we will tell me that
lack of consistency I forgot about
could have done the following thing because
that we put it in there we see it in
a microwave oven
it’s going to heat up what’s going on
in exactly what is going on
pass
it’s going to happen that the the proteins
are going to be clogged room has inflated and so
it’s blown in 15 seconds
do not send no ya no
real difficulties then what
that we want to change the answer is
no you are attached to your dishes
Lyon
provence sage why like
children no but remember a moment
there was a little ice age
suburb I’m watching my kitchen when
even because at the same time there is a
little ice age it was cold in
France and wheat wheat it must be
cooked with her brass knows she has not
still pretty good there was a little age
glacier and parmentier at the cusm
parmentier went to germany and he
saw a forgiveness yes I ‘ll do it after
yeah he saw that in germany have
punctured hungry because you eat
potatoes he returned to France
he studied potatoes
be careful to remove the skin that
contains glico with toxic loïc
It’s nice to have the skin
is a little crunchy but it’s
toxic anyway good and then he has
did chemistry and then he did some
the cooking and finally he did
eat to the king
if the king eats the people wants
so the king can be
melba actress melba for fishing
melba it can be lady gaga johnny
hallyday jean serie end it’s the
roy we talk about it on TV what then
that’s the authority argument it’s a
argument that works very well
so obviously I do the same thing it is
like that I managed to introduce
molecular cuisine
that’s how I succeed
today introduce the kitchen the
note but here and there I’m lucky
compared to not lied because to
school here are children who are 40
liters of snow white with a single
egg white
it’s okay it’s not going to be the same
adults that you can we and so his
children are ready to move to a
tomorrow’s food for kings on
know where they go they go there and so
we can do everything right here
the goal it is it is essential it is
still first to survive but
survive in rotten conditions
it’s not worth it however I am
not proposing a kitchen at
discount I’m proposing the
cooking kings for everyone
there is no money to earn for me
in any case it is a decision
personal
there are startups that are created
students I encourage them I help them
it will be their diet there is
a lot of work to do I do not have
said the clean the note would be the
solution
I said that when will come the moment of
choice or
two will have solutions our
provision for making our choice is
what will it be the ogm
will that be the kitchen note to
note i do not know i ‘ll be there anymore
it will be up to you
but at least you will have a
opportunity and I hope you
do not forget then the essential that is
to be happy together without fighting
because there is no reason for them
men women children all
together in the block and the banquet not
only the banquet of the tap
or we are like animals has eaten
not the beautiful shout of knowledge the
bouquet of culture that’s
essential
so I know that I have probably
grieving some we’ll say that like
I saw him in the first row by
example one moment he frowned
isere eyebrows there are the facts yes but
people in general when we tell them
present this I know now
perfectly he
yes but nutrition yes ben la
toxicology yes but hey there are the facts
yes but so for that I am at your
disposition
oh no no they removed the email in
I put my email so you
can I get bored because I said
politically incorrect things me
to question then I give it to you it’s
hervé pointis will reach point fr and
here are the 12 minutes ended long live
knowledge
[Applause]
[Music]
”
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