In ten lines and ten seconds of reading, you will be well aware of this umpteenth “experience” promised somewhere between suspense and little science.
Will it be, twenty years later, twenty years too late, twenty years late, a revenge of these molecular "adriàneries" when a certain Catalan chef bewitched our heads and our plates by pouring his stoves of side of the lab?
Aside from the “Top Chef” totos, no one today still has fun with this kitchen, where the panoply of the perfect little chemist was divided between stuffing and catching.
Experience for experience, practice for practice, nine times out of ten, one thing remains certain as soon as you approach the restaurants on the banks of the Seine.
A sort of theorem, an anti-Archimedes according to which any table (or almost) immersed in these areas receives from them a downward vertical thrust which makes it appear frankly submerged.
Let's see at 76, quai de l'Hôtel-de-Ville.
To discover
Download the Le Figaro Cuisine app for tasty and authentic recipes
Fermented gimmick.
Once through the door, nothing...
This article is reserved for subscribers.
You have 65% left to discover.
Do you want to read more?
Unlock all items immediately.
TEST FOR €0.99
Already subscribed?
Log in