Foods on the High End: Exploring Haute Cuisine Cannabis

Inside and outside the kitchen, chefs have been known to get into the weeds–but the majority of culinary cannabis creations have been mainly limited to a few cakes, cookies, and of course, the archetypal pot brownie. In GQ, writer Jesse Pearson opined, “We’re a nation that obsesses over food and chefs as much as we secretly obsess over drugs, but to judge by the sad trifles on display at legal weed dispensaries, the evolution of the pot snack stalled back when Janis Joplin was still alive. It’s mostly just variations on a theme: cookies, cupcakes, fudge… Yawn. Sickly sweet and uninspired.”

That may be changing, though. Laurent Quenioux is a classically trained French chef based in Los Angeles. He has been approaching cannabis in a way that emphasizes its flavor profile, rather than its effect. Describing himself as neither pro- or anti- cannabis, he says, “I’m not talking about whether cannabis...

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URL: 
http://blogs.scientificamerican.com/food-matters/2015/04/20/foods-on-the-high-end-exploring-haute-cuisine-cannabis/