Molekylær Gastronomi kurs

Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result?              New and innovative dining experiences. 

I give different courses where you will learn the following 4 techniques : 

Spaghetti technique

Agar spaghetti is a modern gastronomical creation. Agar Agar is a vegetarian gelatin substitute extracted from red algae.       


It is relatively easy to work with and a good starting point for modernist cooking. 

This recipe consists of a spaghetti or noodle usually about 3 mm to 5 mm thick and 1 m long made of a flavored liquid jellified with agar agar. 


Here is the funny spaghetti technique realised during my teaching classes for children and adults  :

Emulsion technique

I learn how to create airs and Foams with the emulsier soya lecithin soja (a natural product  extracted from soya) 


Airs and light foams are easy to create with lecithin.

Emulsion made with a whip dispenser
Spherification technique

With this course, let your creativity run wild.


I learn how to use a whip dispenser for the preparation of light and fluffy Espumas, warm and cold sauces and soups, as well as whipped cream and desserts.

Espuma is the Spanish word for foam. This term was designed first by the pioneer of molecular cuisine and Spanish top chef, Ferran Adrià.  A new creative way to transform dishes into an airily light foams. 

The spherification technique  is learned in an advanced course and consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. The spheres can be made of different sizes and have been given the name  of caviar.

The resulting spheres have a thin membrane and are filled with the flavored liquid. A slight pressure of the mouth on the sphere makes it burst and release an amazing explosion of flavor. 

top photo molecular oscar2.jpg