Modernist Cuisine — Barcelona

Your Instructor

Martin Lippo

Modernist Cuisine Specialist · Barcelona

Martin is a Barcelona-based modernist cuisine specialist who runs yearly masterclass series covering the full spectrum of avant-garde technique — sous-vide, spherification, hydrocolloids, foams, and carbonation.

Barcelona is the beating heart of Spain's culinary revolution — home to Disfrutar (#1 in the world, 2024), Enigma (Albert Adrià, 2 Michelin stars), and Tickets. The tradition that started at elBulli on the Costa Brava now lives in this city. Martin teaches you the science behind it from his laboratory here.

For EducatedTraveler, he's designed a condensed 5-day intensive covering his most important modules — all the essentials of modernist cuisine in one week.

Modernist Technique Barcelona martinlippo.com

Are you Martin? .

The Programme

Five Days. Five Disciplines.

One technique per day. Theory in the morning, lab work all afternoon. By Day 5, you design and cook your own modernist tasting menu.

01

Sous-Vide

Low Temperature Precision

Proteins at exact temperatures. Compression marinades under vacuum. Vegetables, fruits, infusions. Texture transformation through controlled heat. Batch cooking strategies and reheating protocols that maintain quality.

Vacuum sealing Precision temperature Compression marinades Texture control

02

Textures

Hydrocolloids & Gelling

Agar, gellan, xanthan, methylcellulose — what each does, when to use it, how to troubleshoot. Creating gels (firm, fluid, elastic), crispy textures from liquids, warm gels that hold shape. Stable sauces that survive service.

Agar Gellan Xanthan Methylcellulose Fluid gels

03

Spherification

The Technique That Defined a Revolution

Basic, reverse, and frozen spherification. Sodium alginate, calcium chloride, calcium lactate. Caviar pearls, large spheres, encapsulated sauces and cocktails. Tableside theatre: burst spheres, edible cocktail pearls.

Basic spherification Reverse spherification Frozen spherification Caviar pearls

04

Foams & Siphon

Espumas, Airs & Carbonation

ISI siphon — hot foams, cold foams, espumas. Lecithin-based airs. CO₂ carbonation of fruits, liquids, cocktails. Understanding gas solubility: which foams hold and which collapse. Siphon-infused sauces ready in seconds.

ISI siphon Hot foams Lecithin airs CO₂ carbonation

05

Your Menu

Integration & Final Presentation

Design a 5-course modernist tasting menu using techniques from Days 1-4. Peer critique and instructor feedback. Cook and plate your menu for the cohort. Leave with a complete portfolio of techniques, formulas, and your own tested recipes.

Menu design 5-course tasting Peer review Technique portfolio

Extend to 7 Days

Beyond the Lab

You're in Barcelona. The city that invented avant-garde cuisine. Two optional days to go deeper.

06

Paella & Catalan Fire Cooking

Full day — open flame

Socarrat technique over open flame, bomba rice, proper sofregit and fumet. Valencian paella, seafood arròs negre, fideuà. Cooked outdoors. Plus Catalan essentials: pa amb tomàquet, escalivada, crema catalana.

07

Barcelona Culinary Immersion

Pick & mix — choose your experience

Enigma Dinner

Albert Adrià's 2 Michelin star, 25-course tasting menu. The heir to elBulli. Observe how avant-garde meets service at the highest level.

elBulli1846 Foundation

Day trip to Cala Montjoi on the Costa Brava (~2.5h from Barcelona). 4,000m² museum at the birthplace of molecular gastronomy where Ferran Adrià changed the world.

La Boqueria Market Tour

Guided sourcing at Barcelona's legendary market with a local chef. Taste, select, understand.

Penedès Cava Immersion

Vineyard tour, disgorgement demo, cava-and-tapa pairing lunch among the vines.

Empordà Coastal Foraging

Wild herbs, sea vegetables, shellfish along the Costa Brava with a local forager.

Vermouth Ritual

Sunday vermut in Barceloneta with conservas, olives, anchovies. The real Barcelona.

Investment

Choose Your Depth

Core Programme

5-Day Intensive

Sous-vide + Textures + Spherification + Foams + Your Menu

TBC

Pricing confirmed upon enrollment

✓ Full instruction with Martin Lippo
✓ All ingredients, equipment, lab materials
✓ Technique portfolio — formulas, ratios, recipes
✓ Certificate of completion
✓ October 2026

7-Day Full Immersion

5-day core + Paella day + Barcelona culinary experience

TBC

Pricing confirmed upon enrollment

✓ Everything in 5-day core
✓ Paella & Catalan fire cooking day
✓ Barcelona experience (Enigma, elBulli, Boqueria...)
✓ Accommodation in Eixample

We Handle the Rest

🏠

Accommodation

Shared apartment in Eixample — Barcelona's most beautiful neighborhood. Walk to the lab, walk to dinner. Cohort living.

✈️

Arrival & Orientation

Pre-arrival guide, neighborhood tips, meetup the evening before Day 1. You arrive, we handle the rest.

📋

Technique Portfolio

Leave with complete formulas, ratios, troubleshooting guides, and your own tested recipes. Everything you need to reproduce it at home.

Who This Is For

Professional chefs adding modernist techniques

Culinary students wanting avant-garde skills

Restaurant owners upgrading their kitchen

Passionate home cooks ready for the lab

Basic cooking knowledge recommended. No molecular gastronomy experience required — Martin starts from the fundamentals.

// field_reports

Why Travelers Love This

From chefs who've stood at Martin's bench — direct from the lab.

status: pre-launch

No data yet — by design.

The October 2026 cohort runs the first experiment. Their field reports populate this section after the program. We don't synthesize what hasn't been earned.

Awaiting Cohort 001

Questions

What language is the course in?

English and Spanish. Martin is fluent in both.

Do I need molecular gastronomy experience?

No. Martin starts from the fundamentals. Basic cooking knowledge is helpful, but the techniques are taught from scratch.

When exactly in October?

Exact dates being confirmed with Martin. Apply now to be notified as soon as dates are locked.

Can I do just 5 days or must I do 7?

The 5-day core is the main programme. Days 6-7 are optional add-ons. Pick what fits.

October 2026

12 Spots. One Week.

Where molecular gastronomy was born. With someone who was there.

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