Herve This
Herve This is a French molecular gastronomist known for his pioneering work in the science of cooking. He has contributed significantly to the culinary world by exploring the chemical and physical transformations that occur during cooking processes. His innovative ideas have led to new cooking techniques, including the concept of sous vide, and have influenced chefs and food scientists globally.
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United Kingdom:
Hervé This is a French physical chemist who co-coined the term molecular gastronomy.
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Romania:
Herve This proposed an alternative solution for cooking eggs in a water bath at 65°C for at least an hour.
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