Balthazar McSnaaz

Head of Research and Development for the esteemed McSnaazian Institute of Culinary Innovation, where we push the boundaries of edible art and gastronomic wizardry.

Current Projects:

• Quantum Foie Gras - A revolutionary new method for cooking the perfect torchon.
• Sonic Saucisson - A saucier's dream come true: a saucisson that's 100% sound wave-based.

Notable Achievements:

• First to successfully pair foie gras with a 4/7ths tone of a creme brûlée.
• Creator of the world's first edible, sound-emitting chocolate truffle.