Fun in the Kitchen

You may be familiar with Microcosm's "Fun with Physics" hands-on activities programme, which is the delight of young and old alike. In order to demonstrate the different states of matter, the "Fun with Physics"1 guides use liquid nitrogen to freeze various substances. Yoghurts, for example, are instantaneously turned into mouth-watering ice-creams! But, did you know that a distinguished chef also uses this technique? Ettore Bocchia, chef at the Grand Hotel Villa Serbelloni in Italy, uses liquid nitrogen at -196°C to freeze the dishes he prepares.




Mix some yoghurts, add a soupçon of balsamic vinegar, pour in some liquid nitrogen at -196°C and the result is some delicious ice-cream. This was the recipe that Ettore Bocchia (in the centre of the picture on the left), the distinguished Italian chef, presented at the Gourmet Festival.

He gave a demonstration of his skills at the St. Moritz Gourmet Festival, during the week beginning 2 February, in which the best chefs from around the world took part. CERN, which was responsible for supplying the liquid nitrogen, was invited to the opening of the Festival at the Carlton Hotel. CERN was a guest at the stand where Ettore Bocchia presented his frozen creations. His cuisine did not fail to arouse the curiosity of visitors to the Festival, who allowed their taste buds to be tickled.
It certainly will not be the last we hear of Ettore Bocchia's "Molecular Menu," since the renowned chef has promised to concoct one of his favourite dishes again to celebrate CERN's 50th Anniversary!


1 See the information at the bottom of the article titled "CERN honours its guides" in Bulletin no.8.