Following up to Victor Sack

> It isn't that French chefs can't cut the mustard, but they don't extrude
> foams or macerate molecules in the style of Heston Blumenthal of England
> or Ferrán Adrià of Spain who vie these days for the title of world's
> best chef.

I wonder where any UNESCO money would go?
--
"Mike....."(not "Mike")
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