“La Vie en Rose”: a note by note savory dish

“La Vie en Rose”: a note by note savory dish

by Léa Bellot, Angèle Gueguen, Clémentine Hong1
1. Université de Brest, ESIAB, Ecole Supérieure d'Ingénieurs en Agroalimentaire de Bretagne atlantique, Quimper, F-29000, France.
*Correspondence: leab2108@gmail.com

Abstract
A note by note recipe for a savory dish named “La vie en rose” was devised taking into consideration the idea of reducing waste and losses. This dish is made up of four main elements: crunchy bacon-flavoured gelatin shell; a mild and creamy caseinate sauce; an airy cake with a toast flavour; a tomato emulsion-gel. Overall, the dish is rich in shapes (geometric and abstract), textures (crunchy, soft, doughy, liquid...) and flavourings (bacon, bread, smoked, tomato, floral...). The texture and flavour of the shell look like that of a piece of bacon which, combined with the airy, fluffy, bread-flavoured cakes, was reminiscent of a good old-fashioned butter and bacon toast. The revisited shape gives the dish a modern, gourmet look. The smells of bacon and toasted bread are captivating and announcing what is going to be eaten.

Keywords
Note to note cooking, innovation, food waste.