Follow Cookwork on Twitter
Follow Cookwork on Facebook





In recent years, molecular gastronomy has revolutionized the world of haute cuisine by pushing back the boundaries of creativity. Up to now, creating avant-garde dishes was reserved for a small culinary elite as amateur cooks simply did not have access to this type of products.

"Many great chefs have been using the same seaweeds and texturing agents as those included in our Cuisine R-EVOLUTION kit for more than a decade. Our innovation is more a question of making things available and accessible to the public at large" Jonathan Coutu, President of MOLECULE-R

Spinner Loading