Published on 25 February 2019
Raphaël Haumont et Thierry Marx au Centre français d’innovation culinaire (CFIC) - extrait du reportage France 2 "La cuisine du futur"

What if physics or chemistry could change the kitchen of tomorrow? A team from France 2 television met Raphaël Haumont, a researcher in physics and chemistry, and the great chef Thierry Marx, who opened the doors of their laboratory.

Play with textures and create new flavours through chemistry

It is within the Centre français d’innovation culinaire (CFIC) (French Centre for Culinary Innovation (CFIC)) that Raphaël Haumont, a researcher in physics and chemistry and the Michelin-starred chef Thierry Marx are working together to invent the cuisine of the future.

Using scientific methods, they are able to play with the textures of food and create explosions of flavours by revisiting traditional cuisine. By exploring the properties of food, they extract its potential without any additive. As Raphaël Haumont points out, it is a question of "simplifying by understanding better". This is the case, for example, of an often unloved vegetable, red beetroot, transformed into an irresistible meringue without eggs and sugar that will be served in the kitchens of Chef Thierry Marx.

Travail sur la betterave rouge - extrait du reportage France 2 "La cuisine du futur"

Eating differently, a challenge for tomorrow’s cuisine

Beyond a scientific exploration, Thierry Marx reminds us that the main challenge is to think about tomorrow's food, in particular by simplifying cooking while producing less waste. Raphaël Haumont thus presents a 100% biodegradable algae-based container that will be the "can" of tomorrow, an ecological solution based on natural products.

La canette du futur, biodégradable - extrait du reportage France 2 "La cuisine du futur"

The University Chair "Cuisine du Futur" of Université Paris-Saclay

How is the tomorrow’s cuisine going to look like? This is the main question that drives the CFIC, but also the University Chair "Cuisine du Futur", supported by the Paris Sud Foundation and the Université Paris-Saclay, chair that received the Prize Innovateur Felix Centralien 2014. The Chair is structured around four main axes:

  1. Structure, texture and culinary emotions.
  2. Reflection on the encapsulation of flavours.
  3. New tools for new culinary emotions.
  4. Pleasure and well-being. Eating better



See the television documentary "La cuisine du futur" (french only)



Pictures from the television coverage - France tv