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Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingr
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingr
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingr
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingr
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingr
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingr
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Joel Robuchon:
Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything isJoel Robuchon:
I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. TJoel Robuchon:
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In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. ThJoel Robuchon:
Taste is developed by the diversity of the products one can sample. I think our children today mayJoel Robuchon:
A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, thJoel Robuchon:
When a dish works, it works for everyone, whether you're Asian, European, African, American or anyb