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Hervé This: The world’s weirdest chef

Building food, molecule by molecule

Hervé This is leading a scientific revolution in gastronomy—But will his techniques catch on in the kitchen as well as in the laboratory? © Paul Cooper/Rex

I arrived at the National Institute for Research in Agronomy in Paris at nine o’clock in the morning. Founded in the 19th century to study the chemistry of fertilisers for agriculture, it occupies a handsome yellow brick…

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