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Molecular gastronomy cooking courses

I teach Molecular Gastronomy that blends physics and chemistry to transform the tastes and textures of food. The result? One new and innovative dining experience.  I give different courses where you will learn the following 4 techniques : 

               The fruits  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 spaghetti or noodle usually about 3 mm to 5 mm thick and 1 m long made of a flavored liquid jellified. Here is the funny spaghetti technique realized during my teaching classes for children and adults  :


                  Emulsion technique

I learn how to create airs and Foams with the emulsifier 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

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 airily light foams. 

                 Spherification technique

The spherification technique is learned in an advanced course and consists of a controlled jellification of a liquid that 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 flavored liquid. A slight pressure of the mouth on the sphere makes it burst and release an amazing explosion of flavor. 

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