Molecular kitchen

The culinary techniques that started the new gastronomic era, now at your fingertips


Molecular Cuisine … it still sounds pretentious, but what do we tell you? “modern kitchen”, “modernist kitchen”, “experimental kitchen”. We don’t need a rocket science degree !! It is a type of cuisine based on exploring the behavior of ingredients with different techniques, tools, temperatures …

Participate in our course and learn to prepare innovative dishes with surprising textures with the use of gelling agents, thickeners, aerators, emulsifiers and foams. The best fusion between science and gastronomy.

Learn about all the possibilities of this type of cuisine to convert your preparations and surprise your guests with a surprising emotional and sensory experience!


3 hours approximately.

  • How is the course

    This is a practical course in which we will cook together. It includes all the ingredients and materials for the preparation of the recipes, tasting with wine and soft drinks and didactic material so that you can repeat at home. We cook in sufficient quantities so that we can all eat well. The course includes food.

    Recipes that we will prepare

    The recipes change depending on the season and session. In the last edition we prepared:

    • Octopus coca with Japanese mayonnaise and EVOO air.
    • Poached egg with confit cod, pesto peas and cheese spherification.
    • Deconstructed Sacher cake, hot chocolate foam and cocoa crumble.

¿Te interesa pero no hay plaza o no puedes venir?

Déjanos tu e-mail y te avisaremos en caso de que haya nuevas sesiones.

No te preocupes, no hacemos spam.