The 14 international for note by note cuisine has just concluded

 

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

The 14th International Note-by-Note Cuisine 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."

Six 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, Jenglang 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)

Guillaume Siegler, Chef, Le Cordon Bleu Institute, France

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

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

Have a look to the final event on Yutube :

https://youtu.be/BlXfzjUF80E

The organizers:

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

Roisin Burke, Technological University Dublin

Yolanda Rigault, biochmist.

 

 

14th International Contest for Note by Note Cuisine, 4th of September 2026. https://youtu.be/BlXfzjUF80E?si=cVJr0QdexMlvnoww via @YouTube