Remember Le Whif? the breathable chocolate that offers all the taste of cocoa without the calories…
It’s essentially a carafe filled with an ultrasonic-generated cloud of something–strong flavors like warmed orange soda and port wine both work well as does parmesan or mushroom broth. Whereas many beverages are laden with calories, a whole “glass” of Le Whaf cloud consists of just 40 microliters of origin liquid, or the equivalent of 1/8,872th of a 12oz soda.
But no one wants to eat through a nebulizer, no matter how many calo
ries they save. So Marc Bretillot crafted the current Le Whaf carafe that’s slowly making its way into some high-end restaurants. If it looks part-decanter, part-science experiment, that’s likely intentional, as the cloud can be poured into glasses much like one would serve wine (the difference being, of course, that wine isn’t generally consumed through straws).
As for the “cloud” itself, that is of particular note–and really, it represents the core of the product. Edwards clarified that Le Whaf is not a vaporizer, which is used in modernist cuisine globally, but “a literal cloud of liquid in your mouth.” It gets a bit confusing, but that difference is key to how Le Whaf is ultimately consumed.
If Edwards were selling vaporized cocktails, they’d get people “quickly inebriated,” but Le Whaf drinkers will stay stone sober. In fact, overindulgence of any sort with Le Whaf is fruitless. It’s “pretty impossible” to consume a whole meal of calories or get a buzz. Yet to Edwards, it’s right in line with mankind’s long relationship with food.
“Actually eating habits have been changing since the beginning of time. We have been eating less and less, more and more frequently,” he says. “In a very real way, Le Whaf carries to an extreme a tendency inherent in the evolution of cuisine.”
That is, so long as you still remember to actually eat dinner!