14th International Contest for Note by Note Cuisine

Campus Agro Paris Saclay (Palaiseau, France), le vendredi 4 septembre 2026
 

The 14th International Note-by-Note Cooking Competition has just concluded.
 

The winners are...
 

More than thirty contestants from over twenty countries submitted recipes for the 14th edition of the International Note-by-Note Cuisine Competition, organized by the INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy.

As a reminder, this new culinary style involves using "synthetic cooking" techniques, where the ingredients are specific food compounds rather than whole fruits, vegetables, meat, or fish.

Contestants were judged on taste quality and adherence to the theme:

"Reduce the costs, reduce the calories… but mind the flavour."

Seven finalists were selected from the initial group of thirty (listed in alphabetical order):

Niamh Barry, Lucia Horstmann, Nerea Landa, Hannah Lorinc, Valentina Rodriguez, Sara Stanley, Jeng Jang Wu
 

Each presented their recipe to a prestigious jury comprising:

Pasquale Altomonte, Chef, Kitchen Lab Food (competition partner), Switzerland

Roisin Burke, Professor at Technological University Dublin (organizer), Ireland

Dao Nguyen, Kitchen Lab International, Switzerland

Mike O’Connor, Head of Discipline, Culinary Studies, School of Culinary Arts & Food, Technological University Dublin (Ireland)

Yolanda Rigault, biochemist, organizer

Guillaume Siegler, Chef, Le Cordon Bleu Institute, France

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

 
Figure 1: Lett to right: M. O'Connor, R. Burke, P. Terrien, Y. Rigault, Neria Landa, Lucia Horstmann, H. This vo Kientza, Sarah Stanley, G. Siegler

The jury selected the winners:

1^er prize : Niamh Barry

2nd prize : Neria Landa

3rd prize : Lucia Horstmann

They will bet prized from the sponsors of the prize :  :

Louis François 

Kitchen Lab Food

L’institut Cordon bleu

Le Club international Toqles Blanches

L’Académie culinaire de France

We warmly congratulate all the contestants. 

All proposed  recipes are  HERE. 

Photos of the event are HERE

All presentations during the event are HERE. 

The recording of the final is HERE. 

Have a look to the final event on Youtube :

https://youtu.be/BlXfzjUF80E

The organizers:

Hervé This, Inrae-AgroParisTech International Centre of Molecular and Physical Gastronomy

Roisin Burke, Technological University Dublin

Yolanda Rigault, biochemist.

And be ready for the 15th contest, next year, with the topic :

Savory Street Food