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The Molecular Charme of IMF’s Poul Thomsen

Posted by keeptalkinggreece in Economy, Lifestyle

I would never associate IMF’s official Poul Thomsen, responsible for Greece’s debt, with molecular gastronomy. However,  Poul Thomsen has apparently a lavish affection to food alchemy, something like “Greek Fiscal Sheets” only with “foams”, “spheres” and “molecules”.You know M.G. is this exquisite  art of cooking using maxims of biology, physics, & chemistry, German Bauhaus features and Russian Constructivism patterns just to cook and present a single egg. 

   IMF Syringe bailouts an Egg

Greek newspaper Real News wrote on its last Sunday edition that “Mr. Blue Eyes” - as he is known among the Greeks - visited a two Michelin stars restaurant in Athens just to taste Fois Gras,  Shrimp and Crab processed with Calcium Glucolactate, manipulated with Xanthan Gum and infused with  Sodium Alginate.

  Char-coaling the Greek Debt Sausage

The news paper claims that Poul Thomsen together with some friends ….

   Moleculated Tapas Greeks

…stimulated their appetite with The Fois Gras rolled in Pop Corn,

…tickled their senses with The Shrimp fried on a stick and Orange chips,

…were intriqued by The Crab in  Herb Jelly with Cauliflower Mousse and Granny Smith Foam,

…explored the flavors of  The Sea Bass with young Cabbage and twist of  Yuzu, Herb Chrolophyl and Cockle Juice/yuzu.

     Foaming oysterity Greeks

They concluded the constructive meal investigating The Crusty Puff-Pastry with Ice-Cream, Vanilla Light Cream and Slightly Salted caramel.

OPS! Something went wrong with this steadyfied Soup

Why am I writing this? Because it is inspiring! Because writing this post helped me learn a lot about molecular gastronomy. And because the evocative creativity of the Molecular Top Chefs resembles the off-limit fantasy of the IMF technocrats when it comes to gelatinized survival techniques for the 10 million Greek hostages under their auspicies.