Molecular Cuisine Team Building

Molecular cuisine costs €2,390 excl. VAT for 11 to 20 participants in Île-de-France, which is €159 per person, then €3,490 excl. VAT for 30 participants, €11,490 excl. VAT for 100, and €23,090 excl. VAT for 200 participants.

This is the most expensive format per person among our corporate culinary workshops, around €115 for 100 participants: the precision equipment and technical supervision are scaled per station. Beyond 200 participants, the group size falls outside the standard pricing and the request becomes a custom quote, as with any request outside Île-de-France.

The molecular workshop can be scheduled wherever you are looking for a wow factor: product launches, innovation seminars, celebration evenings after a team success.

The theme serves the message as much as the activity: transforming a common ingredient into a novel texture draws a direct parallel with innovation topics discussed in corporate seminars. It's also a sequence that's easy to talk about afterwards, making it interesting for a corporate events programme where you want a memorable moment.

The workshop is organised around stations equipped with precision instruments, set up on the tables before participants arrive; the chef oversees the entire session.

The flow includes four stages: discovery of the equipment and explanation of objectives, followed by starting the timer; mastering spherification and emulsion techniques, with role allocation; production of complete recipes and technical plating; finally, presentation of creations, discussion with the chef, and tasting, with everyone leaving with recipe cards. For a brigade-style workshop with a jury and scoring, consider the Chefs' Challenge; for content tailored to your event theme, look into custom solutions.

The details specify neither a minimum nor a maximum number of participants: the pricing scale calculates a rate for 11 to 200 participants, and switches to a quote for larger groups.

The workshop is suitable for teams you want to place in a learning situation rather than a competitive one: the techniques are new for almost everyone, and success depends on precision of execution rather than prior culinary talent. This format appeals to R&D, product, and innovation teams, as well as mixed groups where novelty puts everyone on an equal footing. For a more traditional and convivial workshop, consider Team Cooking.