Three drops of rum and a hint of nitrogen

　　Three drops of rum and a hint of nitrogen. Two doses of coca and a pinch of sodium alginate … Range in the Gironde by Thierry Marx, the former boss of Cordeillan-Bages in Pauillac, defended by fans of creativity but challenged by those suspicious of chemistry, Molecular cuisine is noted for several days at Cap-Ferret on the counter of the Trap, the popular Bar Beach Boulevard.

　　Drink Spoon

　　The terrace and on-screen music are always, finally, since its inception in 1972, with headquarters in The Trap ferretcapiennes evenings. Especially for teens. But this summer will also appeal to bar an older clientele and in this sense that his boss, David Plantarose, a child of the Ferret, chose to try the option molecules and cryogenics. “I wanted to innovate! Being myself a fan of cocktails, I decided to form molecular techniques … “says David Plantarose, who has followed three days of classes in Lyon with Fernando Castellon. A star of the cocktail which he has often been discussed in this paper, but rather on the side of Cognac: Fernando Castellon has previously worked for Hennessy, his mission was then to promote the use of cognac in the world of cocktails.

　　That’s how it goes: David works at the counter or in a shop located behind the bar, it is a combination that makes it look more like a chemist at the playboy shaker to Tom Cruise.

　　Our barman in the 2010s officiates in fact armed with mittens and thick glasses: the precautions necessary to handle a tank of nitrogen at -196 degrees, and electromagnetic mixing additives such as sodium alginate, the maltodextrin .. . Who can “gel” to “emulsify” and “sphérifier.

　　Fashioned ice cubes!

　　So David turns he mint, pineapple, passion fruit mousse or purple … In or beads. His cocktail of the third type have, in the end, the appearance of cream tart topped with small spheres, they are eaten with a straw or spoon.

　　The molecular technique is especially known for its visual effect or to the original texture. But David also believes, rightly, that the flavor of the cocktail was becoming more common because, due to the cryopreservation with nitrogen (“a kind of cold boiling”), there is no need of ice, the flavor is not diluted.

　　The price, it is a bit diluted, however: the molecular cocktail of 2 or 3 euros more expensive than the good old regular cocktail.