Molecularly cooking with nitrogen!

Molecularly cooking is thé culinary trend of this moment. Chefs and chemists are developing cooking processes and new cooking techniques together.

Cooking with liquid nitrogen, also called cryogenic cooking, ensures a great spectacle. The essence of cryogenic cooking lies in making liquids and mousses crispy, thereby surprising contrasts can be created in a dish.

Taat & de Regt provides molecularly cooking for meetings at different locations. Live molecularly cooking, is a guaranteed eye catcher for the guests of every event. Transforming fresh, healthy and sustainable products, into a special bite is surprising and delicious.