The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences. In this tapas dinner workshop you will learn how to experiment with new ingredients such as: alginate, xanthan gum, sodium alginate, calcium lactate, agar or lecithin. Once you've mastered these, go and create your own ‘molecular tapas ‘- simples!
Molecular gastronomy COOKING TECHniques
Spanish omelette Manchego cheese Spanish ham Vegan appetisers
Had an amazing time with David. He guided us through some great molecular gastronomy techniques, explaining the science as well as setting us some delicious practical experiments! The food was excellent and we really appreciated his knowledge and personability! Recommended!
The place & Amenities The full address will be provided once the booking is confirmed