Culinary art and science

In the early 70s, Gault and Millau intended to bring a new wind in French cuisine by encouraging chefs to opt for a "nouvelle cuisine" for which they erect principles (lighter sauces, shorter cooking, inventiveness highlighted). 20 years later, the "molecular" wave sweeps the kitchen, with the use of new ingredients (mostly hydrocolloids from the food industry) and techniques (foams with the siphon, coction with liquid nitrogen, sous-vide cooking), leading some authors to consider that we entered the era of a "nouvelle nouvelle cuisine".

Today, evolution goes on, with the emergence of new trends such as food pairing or note by note cuisine, while new constraints (ecological, ethical) are becoming more and more pressing at the same time. This conference will be an opportunity to demonstrate how an interdisciplinary scientific approach can help better understand culinary phenomena, and ultimately influence the way we cook and eat

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