FOR A SPECTACULAR AND OSÉ EVENT
Impress your guests with creative and futuristic molecular cuisine!
at Bernard et fils traiteur demonstrated by our executive chef Lily Saurette.

For more information:
lily@qc.aira.com
514.525.0121 extension 223

What is molecular cuisine, you ask ?
Molecular cuisine is the application of a new scientific technique called « molecular gastronomy » which aims to develop and explore the different physical and chemical components in the art of cooking, developed by Professor Hervé This.
Molecular gastronomy explains chemical and physical phenomena’s that happen during cooking at the molecular level. From the preparation of a broth, to a chocolate mousse without eggs or the explanation of a rising soufflé,…

The comprehension of these phenomena’s help us improve the techniques of great chefs as well as amateur cooks and be able to succeed in creating even more complex recipes. Molecular gastronomy has become a source of new inspiration in the cooking world: the use of new or current ingredients in industrial food service (additives), new cooking techniques, new textures, new flavours…

Need more information?
Follow this link to discover the findings of Prof.  Hervé This   « Molecular Gastronomy, creation, development and objectives ».