1H55M | Maison Française d'Oxford in association with the Department of Chemistry of the University of Oxford
Professor Hervé This is a Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech and co-creator of the scientific discipline named Molecular Gastronomy.
Raymond Blanc OBE is the renowned chef and owner of Le Manoir aux Quat' Saisons, a restaurant in Great Milton that has two Michelin stars.
They discuss and demonstrate various aspects of molecular gastronomy.
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