The Groupe d'étude des précisions culinaires (Group for the study of culinary precisions) is the new version of the former "seminar of molecular gastronomy", that Herve This is heading in Paris, each third monday of the months.
The next meeting will exceptionnally be at the Agriculture Fair, instead of at the ESCF, the 21rst of February. The topic will be : it is said in Brittany that the pancake dough should be whipped so that pancakes are more light.
See you then.
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