Course Content
1. Basic Course “Molecular Cuisine”
Using classics such as Campari caviar or gorgonzola espuma, as well as creative creations like amaretto gel and grapefruit air, you will learn the basic techniques of molecular cuisine. The chemical and physical processes behind the cooking techniques are explained in a simple and scientific way. The recipes can easily be recreated at home or creatively adapted as desired.
Course Fee & Duration (Basic Course)
€69
€59 (reduced rate for students, University of Graz staff, pupils, and seniors)
The course starts at 6 p.m. and lasts approximately 3 hours.
2. Molecular Four-Course Menu with Wine Pairing
This course builds on our Molecular Cuisine Basic Course. In this advanced course, not only is a four-course menu prepared, but new techniques of molecular cuisine are also presented, such as sous-vide cooking (low-temperature cooking in a water bath) and reverse spherification. From “Sparkling Grapes” and “Trio of Thai Soup” to “Chocolate Spaghetti on a Fake Fried Egg” – all dishes are enjoyed together at a large table, accompanied by scientific explanations and fine wine.
Course Fee & Duration
€89 (including four-course menu and wine pairing)
€79 (reduced rate for students, University of Graz staff, pupils, and seniors)
The course starts at 6 p.m. on the scheduled day. Cooking time is approximately 3 hours, followed by a shared meal (until around 10:30 p.m.).
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