Cook trendy with molecular cooking

 

Who is it for? : Gastronomy and creative cuisine amateurs
Instructor: One the most famous molecular cuisine chef in Montreal

Workshop location: Professional kitchen
Region: Montreal (near charlevoix metro station)

Duration: 3h30 - 4h

Language of instruction: English and French

Number of participants: From 15 to 20

 

In a professional kitchen worthy of the finest TV sets you will learn the rudiments of an “en vogue” cuisine which is still unrecognized…

 

 

Discover the secrets of a trend cuisine… Molecular cuisine

Physicists are now able to understand the molecular organizations that smooth, sensation of fat, or crunchy dishes are made of.

Thus, one can refine the culinary arts, comply with the precise dosages, deal with accurate cooking, control textures and inventing new tastes.

Come and learn more on that way of cooking which surprises and innovate for the pleasure of the finest palates.

 

 

Afetr this workshop of molecular cuisine you will have experimented with new taste sensations and discovered that chemistry and haute cuisine can come together to deliver unexpected treasures. You will even be able to redo some of these creations at home to impress your friends.

 

Guided by our chef, after you put your toque and apron, you will create:

 

Appetizers

- Prosciutto Bubbles in Champagne

- Ricard Marbles

 

Entrées

- Azote iced Blini, smoked salmon and Caviar de Gironde

- Fennel jelly, pan-fried scallops, curry and tomato vinaigrette

 

Main course

- Filet of beef and fried foie gras, bigarade sauce, siphon espuma of foie gras

 

Desert

- Green tea matcha Panacotta, passion fruit foam