Innovation
Chef Thierry Marx and researcher Raphaël Haumont whisk up a gastronomic space menu for the ESA
… tart with caramelised pears and an experimental recipe made with freeze-dried cherry tomatoes. The interdisciplinary … and professor at Université Paris-Saclay, Raphaël Haumont, developed the menu with a key goal in mind: create recipes … few ingredients as possible. This was a new challenge. In order to make the almond tart without saccharose, we had to …Published on: Thu 21/01/2021 - 12:18