Sylvain Renzetti took two years to develop this unique experience in his Bordeaux restaurant called “SON”: “I had in mind a scene from the movie Matrix where the heroes eat a steak knowing it was fake. I told myself that I too would try to change reality! “.
The chef – two Gault et Millau hats – then created two pills. A blue colored with spirulina containing mafane brede, also called electric plant. A cochineal-tinged red that contains miraculin. Plant which, once absorbed, has the property of eliminating the sensation of acidity.
“From the beginning I have worked with strange but legal plants to imagine new flavors. This time the idea is to modify the taste receptors for about thirty minutes and without any risk”
A digital tablet and two pills
Sylvain Renzetti begins with a glass of dry white wine served shortly before the desserts arrive. We taste it before the chef himself arrives at the table with a digital tablet on which the two pills are placed. As soon as the fingers grasp it, a video is activated explaining the procedure to follow, while the effects of the pills are realized in the palates.
The chef then suggests tasting the dry white wine which, miraculously, melts soft and even sweet under the tongue. The dessert tasting begins. The blue pill corresponds to an avocado and rhubarb mousse with a flowing sea fennel. The red pill gives you a strawberry hibiscus guava mousse. Everyone enjoys their own dessert, but when it comes to mutual tastes, everything becomes complicated for those who have chosen the red pill find the blue dessert too sweet and for those who have chosen the red pill the opposite.
“I admit that it’s quite bold to propose something that could be perceived as negative in a gourmet restaurant, but I want to offer an experience that people remember. Sometimes it’s important to break the codes. I don’t know how the guide inspectors will react but the customers who tested it had a lot of fun even if strangely sometimes they don’t see any difference between blue and red”, continues Sylvain Renzetti.
The Chef is determined to continue his culinary innovations and is already thinking of a story dish around the Little Prince “I can’t say anything specific yet, only that we will taste the dish on lunar plates”.
Meanwhile, the Bordeaux chef begins to dream that the existence of his Matrix dessert will reach the ears of Lana and Lilly Wachowski, the directors. “They will be welcome in Bordeaux and if Neo (Keanu Reeves) wants to come, no problem. We have enough tables! » concludes the chef bursting out laughing.
Interview: Exploring Culinary Innovation with Sylvain Renzetti
Time.news Editor: Welcome to Time.news, where we delve into the latest trends and innovations! Today, we’re thrilled to have Sylvain Renzetti, celebrated Chef of the Bordeaux restaurant “SON,” join us. Sylvain, your recent culinary adventure is fascinating! You mentioned drawing inspiration from The Matrix. Can you tell us more about that?
Sylvain Renzetti: Thank you for having me! Yes, I was inspired by that iconic scene where the characters eat a steak that they know is artificial. It sparked a thought in my mind: what if I could change people’s perceptions of flavor in a similar way? I wanted to push the boundaries of reality and make diners question their sensory experiences.
Time.news Editor: That’s quite an ambitious vision! You’ve developed two unique pills to alter taste perception. Could you elaborate on what these pills do and how they work?
Sylvain Renzetti: Absolutely! The blue pill contains spirulina and mafane brede, known as the electric plant. Its role is to elevate sweetness without added sugar. The red pill, colored with cochineal, has miraculin, which temporarily eliminates the sensation of acidity. This means that after taking these pills, your taste receptors adjust—essentially changing how flavors are perceived for about thirty minutes.
Time.news Editor: That’s remarkable! So, after taking these pills, what can diners expect from their experience?
Sylvain Renzetti: Once diners take the pills, I guide them through a tasting journey. For example, we start with a dry white wine. Normally, it has a crisp, sometimes tart profile. After the pills, that same wine suddenly tastes soft and even sweet! It’s a wonderful way to reimagine familiar flavors and truly surprise the palate.
Time.news Editor: I can only imagine the surprise on guests’ faces! How did you come to select the specific ingredients, like spirulina and miraculin, for these pills?
Sylvain Renzetti: I’ve always been fascinated by unusual yet legal plants. I wanted to explore their properties to create new flavor experiences. Working with these particular plants allowed me to design an innovative tasting experience without any risks. It opens up a world of flavors that may be overlooked otherwise.
Time.news Editor: This approach to culinary arts sounds revolutionary. How do you see this influencing the future of dining and gastronomy?
Sylvain Renzetti: I believe this represents a turning point in how we think about food. Diners are increasingly looking for unique experiences. By altering taste perception, we can push the boundaries of what flavors can be and how they can be enjoyed. It could inspire not just chefs, but food scientists and innovators in gastronomy as a whole.
Time.news Editor: It sounds like the culinary landscape is about to undergo a transformation! What’s next for you and your restaurant, “SON”?
Sylvain Renzetti: I’m continuously exploring more plants and experimenting with new flavors. I’d like to expand this concept, perhaps introducing seasonal experiences that play with taste and perception. The key is to keep diners curious and engaged.
Time.news Editor: Thank you so much for sharing your insights, Sylvain! Your work is undoubtedly paving the way for exciting developments in the culinary world. We look forward to seeing how the future of dining unfolds!
Sylvain Renzetti: Thank you for having me! It’s an exciting journey, and I can’t wait to share more with everyone.