Innovation
Chef Thierry Marx and researcher Raphaël Haumont whisk up a gastronomic space menu for the ESA
… at Université Paris-Saclay, and prepared and canned by the company Jean Hénaff. Collaborative innovation at its very … tart with caramelised pears and an experimental recipe made with freeze-dried cherry tomatoes. The interdisciplinary … alcohol is a long process. The ethanol must be extracted using a rotary evaporator. The sauce is then analysed (NMR) …
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