Unique flavors and revolutionary textures. Techniques that change the structure of raw material and offer an interesting visual effect with unrestrained explosions of flavors. Nikolas Nikolakopoulos, chemist and pastry chef, presents all the scientific principles of molecular gastronomy through examples of culinary and confectionery applications, proving that when science is in the service of gastronomy, the result is fascinating.
Day one: Monday 30/03/2020, theoretical presentation
Day two: Tuesday 31/03/2020, laboratory presentation
Special prices for LE MONDE students & graduates. Reservation is required at 210 8211700 or by filling out the form below.