An article by Chef Thibaud Santacroce (see biography at the end of this article)
I still remember my first meeting with Paul Bocuse. This experience marked a turning point in my approach to cooking. After 15 years behind the stove, 5 of them as a Chef, I had the chance to discover different culinary traditions around the world, from the United States to New Zealand, Australia and Switzerland.
This culinary journey has taught me one essential thing: the power of natural flavors is universal. Today, in my fusion cuisine, which blends American, Latin, Asian and European street food influences, essential oils, veritable concentrates of plants, have become precious allies in creating simple, natural recipes with a distinctive taste.
I've always used natural products in my cooking, and also for my health and well-being. It was through aromatherapy that I first came into contact with essential oils, discovering their many virtues for preventing or relieving various pains. Recognizing their aromatic power, one day I decided to try incorporating essential oils into my cooking. What a great surprise ! I continued my experiments and fine-tuning to come up with real recipes today.
A passionate self-taught enthusiast, I've learned to master these concentrated aromas with precision. While their use requires specific knowledge - some can be toxic or alter flavors if incorrectly dosed - essential oils can transform ordinary dishes into memorable creations. In this article, I share with you my techniques and tips for using essential oils safely, the fruit of years of experimentation around the world.
The use of essential oils in gastronomy is booming. More and more Michelin-starred chefs are incorporating these exceptional ingredients into their creations, in search of purer, more intense flavors. This trend also responds to growing consumer demand for natural ingredients and new taste experiences, while remaining eco-responsible.
Let's take a tour inside the realm of natural flavors and aromas.
Before proceeding further, this article is quite comprehensive and lengthy (it should take you a good ten minutes to read through). For those who won't have time to read the entire article, here are the 3 essential points to remember about using essential oils in cooking. Also, don't forget to check out my bonus section at the very end of this article, where you'll find a selection of my essential oils and favorites recipes.
Safety and quality are paramount when working with essential oils in the kitchen:
Proper dosing is essential for success:
Essential oils offer significant advantages for professional kitchens:
These three aspects represent the pillars of successful essential oil use in professional cooking.
A food-grade essential oil is an aromatic concentrate obtained through distillation or cold pressing of aromatic plants. Like essential oils intended for therapeutic uses, those destined for culinary applications must meet stringent quality and purity standards.
I exclusively work with certified organic and food-grade essential oils. These certifications ensure optimal quality for culinary use.
In my kitchen, I utilize graduated pipettes for precise dosing, amber glass containers for storage, and precision scales. A tracking journal is also indispensable for recording successful dosages and combinations.
The Mediterranean basin offers an exceptional array of aromas that I employ daily in my cuisine. Basil essential oil, for instance, imparts an unparalleled freshness to tomato sauces and marinades. A single drop suffices to elevate 250ml of sauce.
Thyme essential oil, my faithful companion for roasted meats, pairs exquisitely with olive oil. I still vividly recall the first time I served my thyme-marinated lamb - the guests were astounded by the intensity of the aromas.
Rosemary essential oil, meanwhile, utterly transforms roasted potatoes. Here's a cherished tip I share with my team: incorporate one drop of rosemary essential oil into 100ml of olive oil before coating your potatoes.
Exotic essential oils bring a novel dimension to traditional cuisine. Ginger essential oil, for example, elevates poultry marinades to new heights. Citronella essential oil, meanwhile, imparts a unique freshness to Asian broths.
A major advantage for my kitchen brigade is simplified inventory management. Essential oils enable us to:
Discover these signature marinades and sauces that perfectly illustrate the use of essential oils in professional cooking. You will be able to find my favorite recipes and essential oils selection at the end of this article, in the Bonus section.
Signature Lamb Recipe
The secret lies in the marinating time: minimum 12 hours to allow the essential oils to penetrate the meat.
Professional tip: incorporate essential oils at room temperature to preserve their aromas.
A 5ml bottle of thyme essential oil replaces approximately 750g of fresh herbs, with superior preservation.
For savory preparations, never exceed 1-2 drops of essential oil per 250ml. Always dilute essential oils in a fatty base before incorporation.
|
Preparation Type |
Recommended Dosage |
|
Marinade |
1-2 drops/100ml oil |
|
Cold sauce |
1 drop/250ml |
|
Broth |
1-2 drops/500ml |
|
Vinaigrette |
1 drop/100ml |
I still vividly recall my first disastrous experience with thyme essential oil: I used too much, and the dish was completely inedible! The most frequent mistakes are:
As you've gathered, basil, thyme, and rosemary form the "holy trinity" of Mediterranean essential oils. Here's a tip I love sharing with my team: basil essential oil particularly elevates tomato sauces, while rosemary literally transforms grilled meat.
Citronella and ginger essential oils are invaluable allies in Asian cuisine. Let me share a technique that creates quite a sensation in my restaurant: a Thai broth delicately perfumed with one drop of citronella and half a drop of ginger.
I've developed an aromatic layering technique I call "layering."
For a Mediterranean dish, here's how it works:
This progressive layering of flavors creates depth and complexity in the dish, allowing each aromatic note to shine at different moments of the tasting experience.
As a professional chef, food safety is my absolute priority. The use of essential oils in cooking requires particular rigor in respecting HACCP standards.
In my kitchen, we follow strict storage protocols:
Every essential oil use is documented in a specific register that includes:
This traceability is essential for ensuring food safety and maintaining our quality standards.
I personally oversee my teams' training:
Essential oils in savory cooking open up a world of new and refined flavors, but their use requires great caution. By respecting the principles of dosage, incorporation, and storage, you can elevate your dishes without making mistakes.
After traveling the world, from Paul Bocuse's kitchens to New York food trucks, I've learned that cooking is an ever-evolving art. Essential oils represent for me the perfect fusion between tradition and innovation, between French precision and international boldness.
For beginners, I recommend starting with Mediterranean essential oils such as basil or thyme, which are easier to master, before venturing into more exotic flavors like citronella or ginger.
As a professional chef, selecting suppliers is crucial. Landema.com has earned my trust for several compelling reasons:
To elevate your culinary creations safely, join the community of chefs who trust Landema.com. Discover their range of certified essential oils for professional cooking by using the "Professional uses / Aroma - Food filter" on their online store.
Here are a few recipes to start smoothly...
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Remember, it is crucial to choose quality essential oils, 100% pure and organic.
Culinary essential oils that I frequently use:
A seasoned culinary professional with over 15 years of experience, including five years as Head Chef, Thibaud Santacroce has carved a unique path in the culinary world. After completing his Advanced Technical Diploma in Hotel and Restaurant Management, he had the privilege of working abroad under the mentorship of the legendary Paul Bocuse.
His culinary odyssey has taken him across the globe, from the United States to New Zealand, with significant stops in Australia and Switzerland. These diverse experiences have profoundly shaped his culinary perspective and expertise.
Today, Santacroce's culinary style represents a vibrant fusion of street food influences, masterfully blending American, Latin, Asian, and European cuisines. Since returning to France, he has been pursuing his dream of launching his own food truck, aspiring to introduce global flavors to discerning palates through his signature recipes that are simple, natural, and boldly flavored.
His passion for culinary innovation and dedication to natural ingredients has led him to become an expert in the use of essential oils in professional cooking, transforming ordinary dishes into extraordinary culinary experiences.