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The use of the laws of physics and chemistry in the kitchen allowed to create a new trend in gastronomy.
Molecular cuisine has become a permanent fixture on our tables and is becoming more and more popular.
We will guide the children through the states of concentration and gas compression, we will show how liquid nitrogen can be used, quickly changing the quality of the product.
We will make ice cream, freeze flowers, slim balloons, all in a tasty edition of molecular cuisine.
We invite you to have fun together!
