Alliance Française de Kuala Lumpur is honoured to welcome Professor Hervé This,
the renowned physical chemist and
founder of molecular gastronomy, during his visit to Malaysia with Le Cordon
Bleu Kuala Lumpur.
As part of his trip, Professor Hervé This will give an engaging lecture and live demonstration
at AFKL, sharing his groundbreaking work on the science of cooking. Guests will discover how chemistry and creativity merge in the
kitchen, redefining the art of taste and texture.
The session will conclude with a tasting of three molecular cuisine samples, offering
participants a unique opportunity to experience innovation at the crossroads of science and gastronomy.
About Professor Hervé This :
Physical chemist at the INRAE (France’s National Research Institute for Agriculture, Food and Environment) and professor at
AgroParisTech, Professor Hervé This is one of the two creators of molecular gastronomy and the inventor of Note by Note cuisine. His
innovative and scientific approach to cuisine enables him to explore culinary practices and transformations and thus understand
phenomena, using ingredients and utensils which are often surprising in cuisine.
-(7).png)
.png)
.svg){kind=logo}