Jules Maincave

The First Futurist Cook

Abstract

This article concentrates on the ideas and cooking of Jules Maincave who, in 1989, the author of an article in the 30 December issue of the French daily Le Monde, went so far as to suggest  be considered, along with Escoffier, Nignon and Fernand Point, for the title of ‘cook of the century’.  However today, Maincave’s name is virtually unknown beyond a small group of cognoscenti, although as recently as 2014 no less an authority than Hervé This, the French ‘inventor’ of Molecular Gastronomy, cites Maincave and his ‘revolutionary’ ideas. Although many of the dishes that shocked Maincave’s contemporaries may seem ‘tame’ by modern standards, some of his ideas have been embraced by modern chefs.