Next Monday (the 16th of September 2013), we shall have the first seminar of molecular gastronomy of the academic year, as this next Monday is the third Monday of the month.
We shall explore the interest of sacrification of some whipped egg white during chocolate mousse preparation (but you remember that this is not needed when you make chocolate chantilly!).
The meeting will be at 4.00 PM, a the 4th floor of the Ecole de cuisine française of the Centre Jean Ferrandi from the Chambre de commerce de Paris, 28 bis rue de l'abbé Grégoire, Paris 75006.Don't hesitate to come if you want+can. It's open and free!