The ultra-bluffing effect of trompe-l’oeil

Does gluttony belong to those who get up early? Nevertheless, To hope to taste the precious trompe-l’oeil of Cédric Grolet. In addition, awarded pastry chef of the Parisian palace Meurice, a master of illusion in his own shops, you will need to wait for several hours in any case. In addition, And pay a little more than fifteen euros for its famous lemon. Therefore, a gel -based dessert, candied and lemon ganache, resembling like two drops of water with a suspicious citrus. Furthermore, More real than life. Nevertheless, these surprising dressings are not however reserved for Ile-de-France residents: everywhere in France, the kitchen is now as tasty as it is fun, and many brands play the well seen card of the trompe-l’oeil.

The surprise effect – Ultra-bluffing effect trompe-l'oeil

If these surprising achievements are so popular. Moreover, it is partly because they play on the pleasure that there may be to ultra-bluffing effect trompe-l’oeil be fooled. For example, After all, who does not like a surprise, especially when we know the positive outcome? For example, Thus. while being aware that it is a pastry that we are about to taste (the waiting time is responsible for reminding it), our view continues to play towers.
As of 2018. Xavier Grosmaitre, research director at the CNRS, deciphered this mechanism in the columns of the Parisian: “The concept of surprise is important, it contributes to increasing sensations, to strengthen the activation of neural networks. And. as the surprise is sweet, it is all the more pleasant, because the sugar highlights the circuits of the reward in the brain. »»

A viral phenomenon

Inevitably. social networks, as well as television programs, are fond of this kind of drama, further increasing the popularity of these culinary sleight of hand. Not a season of the Top Chef Culinary Competition without the now legendary ultra-bluffing effect trompe-l’oeil trial of trompe-l’oeil. whose sometimes non-edible appearance detonates all the more with their refined taste. Netflix is ​​broadcasting is it cake? Who is based on a question at $ 10,000: among the five objects presented to the candidates, who is a cake?
But the trompe-l’oeil are not only addressed to the sweet beaks. Since 2013. in Paris, the first restaurant dedicated to this art has been concocting starters and dishes to the presentation skillfully studied to look like sweets. To the aptly named private of dessert. you can taste a shoulder of candied lamb, disguised as a brownie or even a Liège coffee, which turns out to be a mushroom and chestnut velouté. A total experience that the founders now offer to reproduce at home thanks to their recipe book cuisine in trompe-l’oeil. published in 2024 by Marie Claire editions.

Up to you !

We can completely recreate these taste lures at home. ultra-bluffing effect trompe-l’oeil following recipes gleaned in books, on social networks or by simply letting ourselves go to his own creativity. A change that changes can also rediscover products that we are not used to consuming in a new light. In an article published in 2015 about the Basque chef Andoni Luis Aduriz. Liberation also underlined the educational dimension of one of his signature dishes, the amazing chocolate macaroon… with black sausage. Before getting started. we will however keep in mind that the care of appearance should not be done at the expense of taste. The presentation is, so to speak, the icing on the cake – unless it is a false!