Master Class Molecular Cuisine Michelin Starred Chefs - On-remote/Live Session - 1 day
With this course, you will learn the latest trends and techniques of Molecular cuisine as well as apply them on board a yacht, from Michelin starred Chefs in Europe.
- Tomato tartar with prawns and ajoblanco by Francis Paniego
- Catalan Style Gargouillou by Michel Bras
- Oysters with mild escabeche, pine nuts, menjar blanc and lime gel
- Hake with cauliflower pure, pickled onion emulsion, citrus salt and air
- Beef sirloin and potato cannelloni by Paco Roncero
- Spherical yoghourt ravioli by Ferran Adrià