Michelin-starred chef David Martin takes up cooking with cannabis

Gastronomy and cannabis meet thanks to the future recipes proposed by the two-star chef David Martin of the restaurant La Paix.

© La Paix/Morgane Ball

Two-star chef David Martin is currently conducting a series of cannabis-based culinary tests. If hemp seeds are already used in the food sector, the owner of the restaurant La Paix in Anderlecht puts on the entire plant, ” which offers a palette of very different flavors”, believes the crazy Basque origin. The cannabis used, whose psychoactive substance THC does not exceed 0.2% (0.18% precisely), comes from fields located in the south of the country. Recognized as a plant that grows very easily, it is here known before flowering.

Cannachef, named after this new gastronomic concept, should offer a range of products, such as ice cream or praline, from 2023, subject to authorization from the Federal Agency for the Safety of the Food Chain (Afsca ), whose rules in this area are strict.

No more relaxing than chamomile

We are still in the experimental stage. But we decided to use the leaves rather than just the seeds as is currently the case, which actually have a first rancid nose before revealing a slight herbaceous smell. With the leaves, we made an oil, which revealed a flavor of lemongrass and cucumber, very herbaceous. There is a fun side to working with this still little-known plant in terms of taste. Given the amounts used, I don’t know if it’s more relaxing than chamomile”quips the one who does not propose ” not yet ” his new creations on the menu of his establishment.

This Wednesday, David Martin presented his concept for the first time, to a select group of gourmets, in collaboration with Nex Gen, the supplier and producer of cooked cannabis. The chef will serve a seven-course menu, including hemp leaf oil combined with lemon and caviar, veal tenderloin with brined cannabis leaves, a nougatine with roasted hemp seeds or a chocolate soufflé accompanied by a cannabis praline. ” The idea is to de-stigmatize. We carry out this tasting so that people can take account, depending on the work done upstream, of the different flavors that cannabis can offer “finish the leader.

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