The recipes of tomorrow

Feeling a bit peckish and tired of eating the same things all the time? What if science met gastronomy to create innovative flavor combinations? Raphaël Haumont, a teacher-researcher at Paris Saclay University and a specialist in the physics and chemistry of materials, will explain the scientific techniques that make it possible to design the dishes of tomorrow. The chef Auguste Escoffier said in 1907, “cuisine, without ceasing to be an art, will become scientific.” Was he a visionary? In any case, it is time to rethink cooking with today’s tools and knowledge. Let’s explore how cuisine, art, and science can interact for the pleasure of our senses!

Practical Information

• Thursday, December 4, 2025, at 6:00 PM, Chênes University Campus (parking access available for those who have reserved their spot for the conference)
• Reservation recommended