This module is part of an integral training consisting of eleven modules and is dedicated to the development of advanced French cooking skills reserved for those having already completed the beginner training, professionals, or those having completed the equivalent training.
This module aims at learning the techniques of preparation of the molecular cuisine. Anne Cazor, Engineer in food-processing industry and doctor in molecular gastronomy will intervene on this session. On the menu, the discovery of the following recipes:
Dublin bay prawn, lolippops, sea foam - Cherry and pistachio foie gras berlingot - Turbot fillet with baby vegetables, spicy citrus dressing - Crab and lobster rolls with caviar and pearls of lobster bisque - Crispy parmesan cheese, olive and lemon - flavored marshmallow, fried basil - Gaspacho with a Dublin bay prawn cappucino
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
