What will happen?

This is a master class that involves less common elements in cooking – liquid nitrogen, dry ice, sous vide, syphoning, and other tricks. In advance of the event, we agree on the number of guests, the menu for dinner, and any additional elements (Champagne, wine, tea, coffee, etc.). We prepare between five to seven dishes for tastings at the laboratory.

Guests at the event are welcomed with a glass of Champagne, sparkling wine or other beverages along with snacks, depending on the order. The chef discusses the event, the planned dishes, the working procedures, and the techniques that will be used – vacuum cooking, foaming in a syphon, and the use of liquid nitrogen and dry ice in food preparation.

The chef together with a bartender supervise the procedure, involving participants who wish to try out future technologies. The total cooking time is around 45 to 60 minutes.

After the process is over, participants are invited to sit down at the dinner table. Wine can be ordered together with the meal.