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A Matter of Taste: Serving Up Paul Liebrandt

At the unusually young age of 24, chef Paul Liebrandt received three stars from The New York Times for the exotic dishes, such as beer-and-truffle soup, that he was creating at the restaurant Atlas. This colorful profile follows the ups and downs of his career over the ensuing decade, as he pioneered the molecular gastronomy movement at various New York restaurants, garnering both critical acclaim and controversy. Monday, June 13, at 9 p.m., HBO

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