I am happy :
1. to announce that the 2012 AgroParisTech Courses of Molecular Gastronomy (two days, free, a new topic, no diploma) will be held in Paris the 30 and 31 January 2012 (amphithéâtre Tisserand).
The topic will be given soon
2. to invite you to the next meeting of the Groupe d'étude des précisions culinaires, the 3rd Monday of June (20th), at ESCF, 28 bis rue de l'abbé Grégoire, 75006 Paris, from 4.00 PM to 6.00 PM.
The topic will be :
Is it useful to add flour in the "blanc" where artichokes are cooked ?
See you there, vive la Gourmandise éclairée!!