Culinary Conference in Paris - Cuisine of the Future

16 Mar 2015

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April 1, 2015 - 6:30 pm at Le Cordon Bleu Paris
Towards "nouvelle nouvelle nouvelle cuisine"

 

1 avril 2015  Christophe Lavelle Christophe Lavelle is a research scientist at the CNRS (French National Center for Scientific Research). Working in the National Museum of Natural History in Paris, he studies food in its various aspects (physical, chemical, biological, anthropological, technical and artistic). He teaches in many French Higher Education Institutions (Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille and Toulouse University, SupBioTech Paris, Le Cordon Bleu) and is frequently asked to give conferences to the general public and food industry professionals in France and abroad. Author of more than 40 research papers, he also works with several publishers (Belin, BPI, CRC Press) on collective books on Science and Culinary Art. He is a member of several scientific and gastronomic societies (including the French Biophysical Society, the American Biophysical Society, the “Disciples d'Escoffier” and the Association for the Study of Food and Society).

In the early 70s, Gault and Millau attempted to breathe new life into French cuisine by encouraging Chefs to opt for a "nouvelle cuisine" for which they set out the guiding principles (lighter sauces, shorter cooking time, and inventiveness at the fore). 20 years later, the "molecular" wave swept the world of cuisine with the use of new ingredients (mostly hydrocolloids from the food industry) and techniques (foams using a siphon, flash freezing with liquid nitrogen, sous-vide cooking), leading some to believe that we had entered a new era of "nouvelle nouvelle cuisine". Today, the evolution continues, with the emergence of new trends such as food pairing and note by note cuisine while at the same time new constraints (ecological, ethical) are becoming more and more influential. This conference will be an opportunity to look back at how our way of eating has evolved over the past 40 years and to discuss the possible future development of a "nouvelle nouvelle nouvelle cuisine" !

   Open to the public with advance booking.
 
 

Venue

Venue:
8, rue Léon Delhomme 75015 Paris

 

Contacts

Contact details:
Feel free to contact us by email at paris[at]cordonbleu.edu
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This conference is full.

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Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

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