Molecular Gastronomy: Where Food Meets Science (anglais seulement)

After 3 years of culinary school, Marc Lepine began working in the finest kitchens of Toronto, France, and Italy. Lepine has made a name for himself in the culinary world thanks to an inventive approach to contemporary cuisine. reinvent the dining experience in delicious and magical ways dishes that are equally intriguing in terms of their preparation, appearance and taste.