Take some ascorbic acid and add a little glucose. Throw in a hint of citric acid and mix it with a few grams of 4-O-a-glucopyranosyl-D-sorbitol, a sugar substitute otherwise known as maltitol.
This is the taste sensation that will reach Hong Kong today, where the celebrated French chef Pierre Gagnaire will push back culinary boundaries with what is being described as the world’s first entirely synthetic gourmet dish.
Mr Gagnaire, who has three Michelin stars, has worked for months with Hervé This, the founder of molecular gastronomy, to create the recipe – entitled le note à note – from chemical compounds.
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