Culinary Academy II

Molecular Gastronomy

Menu

Trio of Popcorn

A Demonstration of Tapioca Maltodextrin using Truffle Oil,

Bacon Fat, Nutella

*
Fruit Salad Soup

Sperification Techniques using Sodium Alginate

And Calcium Chloride

*

Surf and Turf

Flounder and Hanger Steak Prepared Sous Vide

*

Panna Cotta

Techniques of Agar, Vegetarian Gelatin