Episode 10016:How Molecular Gastronomists make a Pecan Bourbon Sour
April 22, 2010 8:00 amNils Norén and Dave Arnold, of the French Culinary Institute, are the Dr. Doom and Red Skull of the food world, a diabolical pair of mad scientists that every chef and gastronome looks to with a mixture of fear and awe. When they make a cocktail, they make it right.
Hi.
I got a question, how do I get in contact with Nils Norén?
Best regards
Staffan Dahlberg
Here’s a guess call the FCI.
[...] that every chef and gastronome looks to with a mixture of fear and awe. We last saw them making a hi-tech pecan sour. Today, it’s a 22nd century [...]
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