First, US Professor David Edwards invented "Le Whif," a one-hit pipe for inhaling a breathable form of chocolate or vitamins. Now the eccentric scientist has expanded the Whif to "Le Whaf," a bowl-like device that aims to blow French food on a new course. The Whaf sends ultrasound waves vibrating through a liquid packet, turning the food's essences into a cloud of tiny liquid drops. When breathed in, they settle on the tongue with the taste of lemon meringue or steak. French chefs, rather than send the American packing, say the new method is just another tool for their kitchen's arsenal. Peter Sharp reports from Paris.

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