Yannick Alleno's New Sauce Technique

robert.c.brown15

Hey Guys,

Has anyone here looked much into the new sauces Yannick Alleno has been creating? I'm not talking so much about his book, but the new technique he is pioneering and trying to bring about in French cuisine (which is mentioned in his Sauce book apparently).

For example, he sous vides celery in a bag with some water at a low temperature, like 84F, for hours and hours. He then uses cryoconcentration to concentrate the flavor of the celery and creates a sauce made entirely out of the celery. You can use these extractions as a sauce on their own, or combine them with other extractions. You can also make extractions from meat and seafood. A chicken extraction is something he's done.

You can read about it here. There doesn't seem to be a ton of info on it, but it look really interesting - http://www.timeoutdubai.com/restaurants/features/58200-yannick-aleno-talks-sauce

This seems to be more in ChefSteps territory than eGullet so I thought I'd share it here and see if anyone has looked further into it.

tshewman

The initial process would be interesting to try as the cells, aren't broken down as we traditionally would. The second part is essentially freeze drying a liquid to extract the water and allow it to reconstitute naturally. Heston has basically done this (cold extraction) in his tea party soup though he has them add a tea-like liquid at the table to instantly reconstitute it an maintain the intense flavor. The initial component is well within many of our capabilities.......now we only need a kickstarter freeze drier; -). Food article. Like seeing those boundaries pushed.