Innovation
Chef Thierry Marx and researcher Raphaël Haumont whisk up a gastronomic space menu for the ESA
… Centre of Culinary Innovation (CFIC) at Université Paris-Saclay, and prepared and canned by the company Jean Hénaff. … 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 …
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