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Molecular gastronomy is to understand the physical and chemical transformations that occur during cooking so that chefs can experiment with unusual flavour combinations and cooking techniques.
More simply it can make your plate look and taste impressive!
In this masterclass Master Cuisine Chef Francis will teach you different molecular techniques like spherification, gelification, espuma siphon and foam emulsion.
Taste each dish to understand texture, flavour and appearance. Take home a recipe book of what you learn and impress your friends and family with your new skills.
Your ticket includes a 2.5 hour demonstration, a mocktail and taste of all dishes made and an educational recipe book of all dishes taught.