You don’t even have to read this site that often to know that I’m a huge fan of French culture, art and food/wine. We Blog the World has a ton of content on France in general and I’ve written about the food in Paris numerous times, the most recent being my trip this summer and fall (yes, I graced Paris with my presence twice this year — be sure to read my write-up on Michelin star La Cuisine) and Normandy and Brittany in September. Also learn more about Calvados and the foodie scene from my trip.
So, whenever there is an opportunity to go deeper into the world of French food, you don’t need to twist my arm very hard to say yes. This month at the International Culinary Institute in New York City, Anthony and I attended a food event dedicated to southern French cooking, specifically Nice.
What was so magical about it was how it started….in a fog of smoke you wonder? No, not quite, but in a fog of smoking cold and scary looking frozen air so to speak. Yup — the very cool effect of cooking with liquid nitrogen.
Cooking with liquid nitrogen isn’t new but it’s certainly not common and you don’t get the experience of eating a dish immediately after the process in too many places. Apparently as far back as the 1800’s, ice cream was made with liquid nitrogen, but today, it’s really only used by the more innovative and cutting-edge chefs.
The mayor of Nice (pictured below) and the head of the Nice Tourism board flew over for the event, as did some of the best chefs in Nice.
Below, the head of Nice’s tourism board gives liquid nitrogen a try :-)
As does one of the chefs….
The result? Well, it looks a bit like smoke comes out of your nostrils after you take a bite. Below, Anthony and I play around and experiment, after all….we were there to learn, cook and of course eat and liquid nitrogen was part of it.
You might be wondering by now, is liquid nitrogen safe? Apparently so, except for its extreme temperature. It will cause any metal it comes in contact with to become freezing cold, but wearing dry gloves is enough to protect your hands from creating a tongue stuck to the flagpole scenario. Oh joy!
And, what about the next question that may be on your mind? WHY cook with liquid nitrogen? Here is a link to a video showing a chef cooking with liquid nitrogen from 2008 at the Tang Restaurant in Dubai, the only restaurant of its kind in the Middle East that employs molecular gastronomy. And, here’s one from the Molecular gastronomy school in Paris, where they taught students how to use liquid nitrogen to make cocktails, instant ice cream and smoky meringues in 2011. You’ll learn a bit more about the process there.
Whether you consider it a novelty or more than a novelty, we had a blast with the experience as did our fellow chefs.
The liquid nitrogen experiment seemed to go on for quite sometime (below), which is another great thing about a French culinary experience….no one is ever in a hurry.
What was interesting was the fact that they prepared each dish two ways. Below is the non liquid nitrogen version of the Provencal Onion Tart, prepared by Chef David Faure.
Afterwards, it was time for our cooking class, which was all about pastry. We were given access to a variety of ingredients, showed how to cut the dough and sent to work. I rounded up ingredients from other teams of course since the chef encouraged it…..
The result was a plate of pastries that included a mishmash of berries, spices and chocolate.
Our team below.
All the teams actually fit into the International Culinary Institute’s kitchen, the very same kitchen where you can take classes in culinary arts, pastry arts and international bread baking. Additionally, they do Italian Culinary Experience and Spanish Studies programs, Sommelier Training, cake techniques and design, advanced chef training and entrepreneurship. They also offer unique farm-to-table courses, which include fun field trips in New York and California.
Its hard for yours truly to put her phone away and so I was in fact, Instagramming my foodie shots throughout the evening.
Then, when we were done with so called “class time”, the Nice chefs got to work, which was remarkable to see. No doubt, they were having a blast on the other side of the Atlantic, where they had a unique opportunity to work together to prepare a delicious array of dishes for a hungry crowd.
The result? Traditional Niçoise fish soup from Chef Gilles Ballestra, Ratatouille Nicoise (fish and chips) with stewed vegetables thanks to Chef Jose Orsini, Beef braised in wine, vegetables, garlic and herbs of Provence from Chef Frederic Galland and Niçoise doughnut pastry with fried sorbet. The main wine that was served with the dinner was a Cotes de Provence from Chateau La Gordonne.
Did we learn a lot? Bien sur, but we had a lot more fun than shall we say, studied….We left as happy campers and a cool French chef apron to boot.
Photo credits: Renee Blodgett and Anthony Compagnone.
Renee Blodgett is the Founder and Managing Editor of We Blog the World, a global travel, culture and lifestyle publication exploring the world through the lens of meaningful experiences, human connection and cultural depth. Having lived in 10 countries and traveled to 95, Renee has spent much of her life immersed in the people, traditions, landscapes and ideas that shape how we experience the world.
Since launching We Blog the World in 2007, she has written and produced extensive editorial coverage spanning boutique and luxury travel, culinary experiences, arts and culture, wellness, adventure, technology, spiritual traditions and transformative travel. Her work is rooted in the belief that travel is about more than where we go—it is also about what a place, culture or encounter awakens within us.
Renee brings more than three decades of experience across journalism, photography, media, brand strategy, technology, wellness and global storytelling. She has worked with companies and organizations around the world on brand positioning, communications, product launches, media strategy, speaker positioning and storytelling. Through Blue Soul Media, she works with authors, entrepreneurs, thought leaders and purpose-driven brands to clarify their message and expand their impact, which includes speaker coaching/training for high-profile stages such as TED and bringing authors’ work to market while retaining authors rights.
She is also the co-founder of Blue Soul Earth, an educational platform exploring consciousness, ancient wisdom, spirituality, healing and the intersection between science and the nature of reality. Renee is the producer and host of the award-winning Blue Soul CHATS, a conversational series bringing together leading voices in science, technology, consciousness, wellness and spirituality.
Her growing body of work also includes Blue Soul Living, which extends her interest in consciousness and well-being into the spaces we inhabit, exploring how intentional design, energy and environment can support greater harmony and connection.
Renee is the award-winning co-author of the bestselling Magdalene’s Journey and founder of the Magdalene Collection, inspired by women’s voices, stories and wisdom across cultures and generations.
A longtime photographer and storyteller, Renee has documented people, places and cultures around the world and produced photographic collections focused on destinations including the Galápagos Islands, London, South Africa, Rome and Ecuador. She also co-founded Traveling Geeks, an international initiative that brought entrepreneurs, journalists, creators and technology leaders together with their counterparts in other countries to exchange ideas and explore innovation across cultures.
Renee’s work has been recognized by Forbes, the United Nations and others for her influence in media and social storytelling. Across her work in travel, media, consciousness and culture, a common thread remains: curiosity about the world, the stories that connect us and the ways meaningful experiences can change how we see ourselves and one another.
