Thierry MARX, chef discusses his work and the contribution of molecular chemistry in the elaboration of his dishes and his molecular cuisine. For him, the mechanism of molecular cooking consists in the understanding of the transformations to be made on the product without distorting its taste, things have made very little progress since Auguste ESCOFFIER, author of a "Culinary Guide" in 1902 already demanding to know more about chemistry. For chef Thierry MARX, molecular chemistry allows us to add texture to our products and the right temperature for cooking and to discover new flavours.
Midi Pile Rhône Alpes Auvergne - Producteur: France 3 Lyon
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