Food pairing and Molecular Gastronomy
| Started: | Nov. 14, 2008, 7 p.m. |
|---|---|
| Ended: | Nov. 14, 2008, 9:30 p.m. |
Description
Bernard Lahousse, an internationally renown food scientist, one of the founders of CREAX Food (http://creaxfood.com/) and consultant to creative chefs worldwide (in Belgium: L’air du temps, Oud Sluis, In de wulf, Kasteel Withof…) will prepare a nutritious lecture on food pairing, molecular gastronomy and new kitchen techniques. Bernard will talk about the concepts of coupling and replacing ingredients based on their chemical components. He will explain how to use his food pairing website (http://www.foodpairing.be) and introduce “The Flemish Primitives” (http://www.theflemishprimitives.com/). The talk will be accompanied by a tasting of various examples of food-pairing, including pralines by Dominique Persoone (http://www.dominiquepersoone.be/). There are limited places for this event so please RSVP before the 10th of November if you would like to attend. Best to contact us by email: bxl@fo.am.
