Roland met us wearing, no joke, a lab coat and a large plastic cap set askew over his thick mop of dark hair. Looking very much the part of mad scientist, he greeted us with a handshake and a cone full of sweet and smooth mandarin sorbet. It couldn’t have tasted and smelled better if we had plucked it from a tree. We looked around for the smoking beakers and a bubbling cauldron but all we saw was a spotless, stainless steel kitchen.
While standing in his office, Roland identifies the brand of the perfume we are wearing, then asks if we have read Patrick Süskind’s novel ‘Perfume’ in which the main character creates the ultimate scent (made from beautiful women) to achieve the ultimate reaction.
“I thought, why not adapt this concept to ice cream,” he says.
Roland's melding of color, smell and texture is nothing short of alchemy, and he believes this sensory fusion is what lets people experience food, not just eat it.
Read more about this alchemist and others who are turning the cuisine of the Dordogne upside down. Also included in the book...a hard to get a recipe (we had to sweet talk him) for Tomato-Basil sorbet... from the magician himself.
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