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Internationally renowned chemist from the Institut National de la
Recherche Agronomique (INRA) in Paris, Hervé This is credited with
creating the scientific discipline known today as Molecular Gastronomy.
Currently the only person in the world to hold a doctorate in Molecular Gastronomy,
Hervé has championed this technological evolution in the field of traditional cooking and armed innovative chefs from around the world with new tools to encourage increased creativity. One such devotee is three-star Michelin chef Pierre Gagnaire, who works closely with Hervé to invent recipes based on different themes taken from his Molecular Gastronomy research.
A well known face to French media, Hervé This is also the author of several books including Les Secrets de la Casserole, La Cuisine du Passé au Crible de la Physico-Chimie and the eagerly awaited Molecular Gastronomy, published by Columbia University Press. He was awarded a wealth of honorary medal by the French government for his services to French culture.
Currently the only person in the world to hold a doctorate in Molecular Gastronomy,
Hervé has championed this technological evolution in the field of traditional cooking and armed innovative chefs from around the world with new tools to encourage increased creativity. One such devotee is three-star Michelin chef Pierre Gagnaire, who works closely with Hervé to invent recipes based on different themes taken from his Molecular Gastronomy research.
A well known face to French media, Hervé This is also the author of several books including Les Secrets de la Casserole, La Cuisine du Passé au Crible de la Physico-Chimie and the eagerly awaited Molecular Gastronomy, published by Columbia University Press. He was awarded a wealth of honorary medal by the French government for his services to French culture.
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