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Sunday, January 25 / Cocktail Hour for Clubmembers
Welcome to Nespresso Creative Workshop
Revolutionary cooking ideas are not what most people expect to find in Lyon, France's Haute Cuisine capital, and even less so at the Bocuse d'Or contest, the world's foremost celebration of grand culinary tradition. Yet in Nespresso Creative Workshop, situated just outside the auditorium where the world's best chefs are competing for the Bocuse d'Or trophy, the ideas being put into practice by Chef Sang Hoon Degeimbre and his team are exactly that — revolutionary.
It's one thing to theorize about "food -pairing," the concept of matching different foods according to their various molecular properties. But what would you say to a glass of champagne with coffee in it?
Some 20 members of the Nespresso Club had a chance to answer that question in Nespresso's culinary workshop this afternoon. None of them were culinary professionals. All were invited from Lyon and the surrounding region. If there was an Ultimate Trial for avant-garde cooking concepts, this might be the jury. Would they feel compelled to defend culinary classicism? Or would they allow themselves to venture into unfamiliar gustatory terrain?
Some clubmembers appeared slightly apprehensive as they took their place at the counter surrounding Chef Degeimbre's improvised kitchen. Then it was cocktail time, and the mood rapidly turned to exuberance. They considered Nespresso's Sensory Cocktails from every angle. They expressed interest in learning how to prepare them ("Would I make this for my friends? Absolutely!"). A preference emerged for the Black Pearl — the one with the "caviar" of Espresso Forte suspended in a flute of pink champagne and raspberry liqueur — and the Banana Jungle (Espresso Forte and banana jelly). Not only did this group prove receptive to new ideas — they asked for refills.
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