Agar-Agar, alginate, lactate, maltodextrose… these new tools of the molecular cuisine world will have no more secrets for you. During the class, you will master various food texture: in caviar, in suspension, gel, mousses or spherification… You get to make pearls for a “3 way salmon”, some asian broth spaghettis and a strawberry salad. This includes the class, the practice and the tasting of everything that’s done. Be aware that all the products used during the class are available at our store, right after, so you can recreate these delicacies at home.
Please note that all recipes are subject to change.
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