What better way to experience life, culture, language from France, than through its most beloved topic, Cuisine!

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​I teach mainly French and Spanish cuisines and give also a unique innovative course in Oslo on the molecular gastronomy.

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Based on my chemical background, my objectives are not to follow a recipe to the dot, but to explain the interactions of ingredients and molecular reactions!

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Take for example the strawberry or the ananas that are "molecular twins" sharing many  commun molecules  that determine their precise smells ( mainly  citrus, cheesy and roasted aroma) and they matche perfectly to basil via citrus aromas. 

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Not convinced ? Test at home the  different blending of ananas and/or strawberry with basil.                     

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You will probably have the surprise to discover a unique harmony  in taste due to their molecular similarities! 

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In addition to the recipes, I provide  to the students a sheet with 50 "foodpairing" combinations for fruits/vegetables and spices in order them to innovate and liberate their creativity while cooking.

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Here you can find a selection multiples courses with 9 different themes that can be attended : 

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