The laboratory experiments, or showing off his technique is what it seemed like, we enjoyed his continuation of ideas, explain the philosophy of his culinary artistry. Denis is cleaver veteran in his own field and he is excited by twisting foods.
The love of the chef is his evaporator he claims there are only five in the world using this technique. The idea is to extract and concentrate flavors and he his “clear liquids” are all different aromas and flavors. I had the impression that this is the heart of his laboratory where he can make clear solutions to trick clients and prove that what you see isn’t always what you get.
I am not sure if this is a perversion or not and I am not trying to be rude. I am not sure how important it is or isn’t in a culinary journey – my feelings are this is all a little passé, or just a magic show.
I do not believe that food’s a show, even if it is visual, it is not about tricking perception, it is about enhancing tastes and the rotary evaporator is an excellent tool to achieve concentrations.