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Alchemists in the kitchen

When an inventive photographer, a top chef and the inventor of molecular gastronomy come together, the result is bound to be surprising and seductive.
To talk to us about gastronomy and cooking today, Pierre Gagnaire, the “three-star” chef of the Balzac (Paris) and Hervé This, a chemist at the Collège de France (INRA) and at the AgroParisTech, met up to discuss an 18th century text, Les Délices de la Campagne (The Delights of the Countryside) by Nicolas de Bonnefond, valet to Louis XIV, which they decipher in their own way. This unusual, full encounter is illustrated by the amazing photographs taken by Rip Hopkins which, presented in the form of diptychs, provide a humour, off-beat hint of “pedagogical madness” to these gastronomic sciences.

The exhibition is made up of 40 colour prints measuring 30 x 40 cm, framed and exhibited in diptyches. There is a book to go with it.

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