Second part of the Molecular Gastronomy is Not Molecular Cooking: A Demonstration special lecture, combining chemistry with cooking. With leading chemist Professor Hervé This and top chef Raymond Blanc OBE.
Prof. Hervé This is a Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech, he is the co-creator of the scientific discipline named Molecular Gastronomy. Raymond Blanc, OBE is the renowned French Chef and the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.
