Michelin Star Recipes and Molecular Science
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You’ll find out how to make airs, false caviars, spherifications, sands and powders using ingredients like maltosec, zorbit, alginate and calcium lactate and many more. You’ll discover how to use a syphon properly with the help of a professional chef who will share top tips to recreate these dishes at home. What’s on the menu will depend on the fresh, seasonal ingredients available but could include 2-3 of the following:
- Avocado cannelloni with salmon tartar, tomato spherification, balsamic Vinegar caviar, black olive sand and olive oil powder.
- Salmon tartare with beetroot and avocado
- Pear and anise tatin with Poire Williams chantilly and hazelnut sand
- Blackened sirloin steak with salted caramel onions and parsley salad
- Textures of parmesan
- Cod in babaganoush, sauteed vegetables and coriander air
- Chocolate and banana textures
The recipes made are inspired by those found in Michelin-starred restaurants like Tickets, ABAC and Akelarre in Spain, as well as the three Michelin-starred Osteria Francescana, in Italy. Much of the food will be made by your chef but you will be doing food prep where possible. You’re welcome to bring wine or beer to enjoy through the evening and with the dishes you eat.
This popular food experience is truly unique and would make the perfect present for anyone who loves cooking, giving them a chance to explore new flavours and techniques.
Looking for the ultimate gift? 🎁
This class also makes a fantastic gift for any aspiring home chef!
Age restrictions: 16+
| Adult | £150 |
What people are saying
May 2023
My wife and I had a great time. The atmosphere was very relaxed with a great group and instructor...
Dec 2021
We had fun, a great time and learned so much! Chef Paul made it interesting and dynamic
How to get there
Facilities
- Refreshments available
- Toilets
COVID-19 guidelines
To make sure their kitchen is Covid safe, Cooking It are ensuring: - all touch points are cleaned before and during experiences - gloves are provided for anyone who wishes to wear them - individuals can work on their own when attending on their own - measuring of all ingredients in advance to prevent shared handling - all equipment is per individual guest or per pair to prevent shared handling - marking out of work areas for clarity on social distancing
On the day
You’ll be eating every dish made in this experience
You're welcome to bring your own wine or beer to enjoy with the food
Many of the recipes can be adapted, please share any dietary requirements on booking
Please bring along a mask to wear when not seated
Changes happen, don't worry
You'll be hosted by
Monica
Monica is the founder of Cooking It. She was born in Barcelona but has called Bristol home for almost 30 years. Monica grew up around food and could regularly be found in the kitchen of her grandparents’ restaurant, soaking up all the flavours and recipes - so much so she still loves making the tapas recipes she learnt as a child. She returns to Barcelona often to carry on discovering new recipes in her family’s restaurants and patisseries. When Monica isn’t sharing her cooking know-how, you’ll find her enjoying wine with friends and feeding people - often her four daughters and their friends.
Any questions?
Ask your question directly to Cooking It.