The closer study of what classic french dish started the practice of molecular gastronomy

Hervé This is considered the father of molecular gastronomy and his closer study to this innovative cuisine  was to present the French fries that usually are served on the side of the dish in a different way.

He actually put the potatoes in the steak through a small bottle of methional oil, and its cheesy-potato flavor substituted the originals.

hard bop is an extension of bebop that was kind of interrupted by the cool sounds of west coast jazz. it experienced its revival in the 1990’s.