The winners of the 13th International Contest for Note by Note Cuisine

Campus Agro Paris Saclay (Palaiseau, France), Friday September 5, 2025

The 13^rd International Contest for Note by note Cooking is over, and the winners are...

More than thirty competitors from over twenty countries submitted recipes to this 13th edition of the International Note-by-Note Cooking Competition, organized by INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy.

This new culinary style uses "synthetic cuisine" techniques, in which the ingredients are food compounds, rather than fruits, vegetables, meat, or fish.

Competitors were judged on flavour, adherence to the theme (Food for the Future), and the use of more complex compounds (rather than mixtures). Six of them were shortlisted (in alphabetical order): Liam Byrd, Agathy Chaaya, Mehdi Cronier, Eryn O'Dwyer, Carmac Rowe, and Saravanan Sivaprakasam.

They each presented their recipe to a prestigious jury composed of:

Pasquale Altomonte, Chef, Kitchen Lab Food, competition partner

Roisin Burke, Technological University Dublin, organizer

Jean-Pierre Lepeltier, Chef, Honorary President of the International Club Toques Blanches

Dao Nguyen, Kitchen Lab International

Guillaume Siegler, Institut Cordon Bleu

Kelly Tea, Société Louis François, partner

Patrick Terrien, Chef, Académie culinaire de France and International Club Toques Blanches

The jury selected the winners:

General Public Category: Mehdi Cronier

Student Category:

1. Saravanan Sivaprakasam

2. Cormac Rowe and Agathy Chaaya

3. Eryn O'Dwyer

4. Lyam Byrd

We warmly congratulate all the competitors. Their recipes, as well as the recording of the final, will soon be available on the NRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy website (see https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/synthetic-cooking-note-by-note-cuisine).