ANTIPODE: When aromatic science revolutionizes hot sauce in Barcelona

ANTIPODE is a collaboration that shakes up the codes, transforming a simple hot sauce into a true work of gastronomic art, uniting the artisanal know-how of La Pimenterie de Montréal with the aromatic science of the renowned François Chartier, creator of harmonies. After exploring bold avenues for a first “cold” sauce, the adventure moved from Montreal to Barcelona, ​​a mecca of molecular gastronomy. It was there, in the culinary excitement of Catalonia, that the duo’s second sauce took shape, before being confronted by the demanding palates of Michelin-starred chefs and ultimately giving birth to a brand that promises a unique sensory experience. Hold on tight, because we’re going behind the scenes of the creation of ANTIPODE, where balanced spiciness meets complex aromas for an extraordinary taste journey.

The Barcelona Challenge: The Birth of an Exceptional Hot Sauce

After creating an innovative green sauce, the challenge for the second creation, the red sauce, was enormous. With perfectionism a given, there was no question of leaving the final result to chance, especially after an initial shipment of samples got lost along the way.

Special Delivery and Blind Tasting (Almost!)

It was Julien, the founder of La Pimenterie, who himself traveled to Barcelona to hand-deliver the precious bottles to François Chartier. There was no question of letting the post office play spoilsport a second time! On the menu for this impromptu tasting session were three variations of the red sauce: a “plain” version with hemp, another “extra pepper” (Sichuan, Cavalier, Sansho), and finally, a blend of the two.

François Chartier, true to his approach to aromatic design, leaves nothing to chance. To capture the quintessence of aromas, he uses wine glasses, trapping volatile molecules to better dissect them. A technique derived from sommelier work, applied here to spicy gastronomy. It was during this analysis that the Cavalier pepper, a Quebec-based pepper cousin of Sichuan, particularly caught the eye, a discovery even for Chartier, an expert in molecular harmonies. Consideration was given to using fresh Cavalier pepper, frozen, and then crushed for the final production, to give it a greener, more vibrant note.

After several careful tastings, the verdict was in: the hemp and pepper blend won the prize. “Best attack, fruitier on the attack, more acidity, brighter. More pepper. Spicier, hotter, pepperier,” enthuses Chartier. The lemony side of the Sichuan pepper, with its hints of lemongrass and fresh coriander, provided a particularly appreciated length and salivating effect. The dosage was judged to be much better, offering controlled heat and balanced spiciness.

To remember: Excellence in culinary creation, especially for original creations like ANTIPODE sauces, often lies in iteration and meticulous adjustment. Every ingredient, every dosage counts to achieve perfect harmony and controlled heat.