Very innovative combining lot of Spainsh flavours and herbs. Service very good and wine very good quality. A extra star for the focus on creating new and innovative food. Interesting experience.
“Délicieux”
Avis écrit le 25 septembre 2014
J’y ai déjà mangé 3 fois le midi et à chaque fois j’ai été très agréablement surpris. La patron est en plus très sympa, je recommande définitivement.
“Bloody hell . It’s heaven!!”
Reviewed 21 September 2014
One of the best gastronomic experiences ever, if you ever, ever get the chance as has been said, Go, go, go the food hit all my senses. The service the passion the setting magnificent . All combined excellence , fantastic.
Really tasty lunch menus. The soup was gorgeous. The sandwich was nice too, but quite small portion. I have seen that many people ordered nice rice dishes. I m already looking forward to taste some more things. I recommend but watch out for the drinks, they are really expensive ! (a big bottle of water was 8Euros (!!), i.e. that was actually equal to the price of the whole lunch menu express!)
Stumbled upon Thuis last night as we were searching for a bite to eat on a Monday night. All the other restos in the neighborhood were closed but Thuis was open–success! Fresh and welcoming exterior with a couple tables outside to enjoy the evening breeze. Indoors looked quite nice too, relaxed and clean. The Spanish chef-owner was happy to explain his concept and menu and brought us some delicious olives he had made himself to snack on while we waited for our meal. We tried the tapas formula, one Belgian and one Spanish, which was crazy good. First a BRILLIANT salad (and I am not a salad fan but these salads were each amazing in their own way) of small tomatoes, onion, Bibb lettuce, a perfectly poached egg, topped with homemade garlicky mayo. Then a fragrant paella studded with toasted raisins, almonds, and cashews. Then some little pizzas: one topped with a dollop of goat cheese-flavored cream and sautéed mushrooms, the other with a nice tomato sauce, an anchovy, some homemade olives and a slice of roasted pepper. Served next to the pizzas were two little green pillows of zucchini bread topped with sesame seeds. They had a divine fluffy texture that was a nice contrast to the crunch of the pizzas. Last of all, he brought us each a Cordon Bleu of perfectly seared steak filled with gooey blue cheese, a fine slice of ham and some mushroom, nestled next to 2 tiny roasted potatoes and a creamy spoonful of sweet potato. SO. GOOD. Will be going back often!
Finally in the European Area a great nice friendly restaurant. Good atmosphere, great simple taste veggie friendly also. Sergio offers a really delicate catalan cuisine, home made and fresh. For lunch a very great value menu (that changes every day!) with soup or salad as starter and as main dish a choice between fish, meat or vegeterian. Great list of wines from Catalunya. Open till late in the evening. A classy place to relax ad taste good food prepared with love.
Le chef et son épouse attentifs Mais le plus important: la cuisine est chaque fois renouvelée, les plats combinent des saveurs originales, et nouvelles Bravo et à bientôt !
ChefSteps exists to inspire creativity and encourage expertise in the kitchen.We develop high-quality content, tools, and resources that will inspire and educate cooks at any skill level. Our team of award-winning chefs, filmmakers, and engineers demonstrates modern culinary concepts with beautiful, compelling visuals, and shows the why’s behind the how’s of every recipe and technique. ChefSteps also provides cooks with the tools they need to connect with others, empowering people worldwide to help each other become more efficient, creative, and successful in the kitchen.
Cooking is an ancient art and science, an accumulated body of knowledge passed down through generations, which we modify every day. At ChefSteps, we’re recording that evolution in real time: Our classes, recipes, techniques, and videos give you the foundational knowledge and inspiration you need to build on the traditions and discoveries of others, and to begin to break the rules to create your own recipes and techniques. Here, we will all grow and learn from each other’s triumphs and failures, as we shape new culinary traditions for the next generation of cooks.
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That bag of popcorn is just the beginning. First sold in 1947, the microwave oven wasn’t a common household item until the late 1960’s. Along with the fridge, conventional oven, blender, and coffeemaker, it is now considered an essential appliance in the American kitchen. But while we all use it to warm up coffee and pop our corn, this countertop contraption remains poorly understood and often underestimated. Microwaves don’t cook food from the inside out—a common myth—and despite the term “nuke,” it’s not nuclear radiation that’s reheating last night’s burrito. What’s more, microwaves can outperform conventional techniques when it comes to vegetables, quick soups, and fried snacks. Put aside the Pop Secret—it’s time to take a deeper look at the humble microwave.
Hot Pocket:
The Microwave’s Humble Beginnings
For the microwave’s invention, thank Percy Spencer’s sweet tooth. The Raytheon engineer was lingering in front of an active microwave radar set when the Mr. Goodbar in his pocket began to melt. Ingredients used in Spencer’s early food-heating experiments include popcorn kernels and an egg (which exploded in a colleague’s face).
The first microwave oven weighed in at 750 pounds, and was five feet, six inches tall. At first, it was only used in restaurants and other places where large quantities of food had to be prepared at once.
WHY IT WORKS
Essentially, microwaves cook food by producing electromagnetic waves that force polarized water molecules within it to oscillate. We experience this atomic-scale movement as increasing temperature. Imagine water molecules as antennae, interacting with the waves in the oven much like a radio antenna does with radio waves. The more water in the food, the more effective it is as an antenna. Plant foods have a high water content relative to most foods—making them very effective antennae indeed.
But it’s important, too, to consider the size of your antennae. In conventional ovens, small foods cook faster than larger ones. It tends to be the opposite with microwaves. A microwave (that is, the wave itself, not the oven) is 12.8 centimeters long. To receive the waves properly, food should be at least a quarter of that length—so about 3.2 centimeters (a little larger than one inch). Think about how an individual popcorn kernel can take minutes to pop. And yet, you can pop an entire bag of popcorn kernels in about 60 seconds. Grouped together, all the kernels form a target mass that can couple with the microwaves and absorb them, similar to how a radio antenna picks up radio waves. The lone kernels are so small (relative to the length of the microwaves) that they can’t easily absorb the waves’ energy, and thus take longer to cook.
See the diagram below to better understand how energy flows from the socket in your kitchen into the food itself.
The All-Important Defrost Button
Ever try to defrost food in your microwave on the “cook” setting? You’ve likely wound up with food that’s partly cooked and partly frozen.
Here’s what happening: Because frozen water has a different atomic structure than liquid, ice is invisible to microwaves. Once part of the food melts, however, the liquid water will start to strongly absorb the waves, causing that portion to cook quickly while areas around it remain frozen. To even things out, the microwave’s defrost function works by turning the magnetron on and off, allowing the frozen parts of the food to “catch up” to the already-cooked parts, thereby encouraging more-even heating.
Is it safe? Is it healthy?
Yes, and yes. Contrary to popular myth, microwave radiation is not related to nuclear radiation whatsoever. As described above, microwave ovens use electromagnetic radiation that occurs at frequencies between 300 MHz and 300 GHz—the same kind of electromagnetic radiation (except at a different wavelength) as visible light and radio waves. It doesn’t make your food radioactive, not even a teensy little bit. And it doesn’t have anything to do with radioactivity or nuclear reactors.
Another popular myth says that microwave ovens destroy all the nutrients in the food. In fact, it’s the opposite—microwaving often preserves more nutrients than other cooking methods. The longer and hotter you cook something, the more nutrients you lose, and with boiling and pressure-cooking, you can lose additional nutrients to surrounding water as well. Microwaves work by exciting the water molecules in your food, which then heat up and cook the surrounding material very quickly, protecting the food from the damage that can be done by time, heat, and cooking water.
MICROWAVING VEGETABLES
When cooking vegetables, it’s of paramount importance to preserve their fresh aromas and vivid colors. The best way to do that is to cook them rapidly. That’s where the microwave comes in: You can cook vegetables perfectly in a microwave, in just a few minutes. How many minutes exactly? That depends on the wattage of your machine, along with the amount and size of the food you are cooking. Through trial and error, we found that in our 1,000-watt microwave, we got the best results by cooking one-inch pieces for 30–45 seconds. Experimenting with your microwave will help determine your own optimal cook times and settings.
This simple technique opens up myriad possibilities for delicious vegetable dishes with a much lower risk of failure. No more limp, weepy asparagus or soft, watery carrots. When you prepare vegetables in the microwave, you can focus on the rest of the dish, instead of just the vegetables themselves.
Microwaving Vegetables
We all know the danger of overcooking vegetables—nothing’s less appealing than soggy spears of broccoli, except maybe a pile of shriveled up green beans. The beauty of the microwave is that it offers a fast, fool-proof way to get your vegetables just right every time.
Essentially, microwaves cook food by producing electromagnetic waves that force polarized water molecules within it to oscillate. We experience this atomic-scale movement as increasing temperature. Think of the water molecules as antennae, interacting with the waves in the oven much like a radio antenna does with radio waves. The more water in the food, the more effective it is as an antenna. Plant foods have a high water content relative to most foods—making them very effective antennae indeed. But it’s important, too, to consider the size of your antennae. A microwave is 12.8 centimeters long. To couple readily with the waves, individual pieces should be at least a quarter of that length—so about 3.2 centimeters (a little larger than one inch). A microwave will of course cook smaller bits, it will just do so less efficiently and effectively.
What’s all this got to do with you and your Brussels sprouts? It basically means you can cook them—plus virtually any other vegetable—perfectly, in just a few minutes. How many minutes exactly depends on the wattage of your machine, along with the amount (and size) of food you are cooking. Through trial and error, we found we got the best results by cooking one-inch pieces of vegetables in our 1,000-watt microwave for 30–45 seconds. Experimenting with your microwave will help determine your own optimal cook times and settings.
Ready to try the technique in a finished dish? Make our version ofBagna Càuda Vegetables, a modernist spin on a classic Piedmontese appetizer.
SEE THE RECIPE
Bagna Càuda Vegetables
Hailing from the Piedmont in Northern Italy, bagna càuda is a dip traditionally made from olive oil, butter, garlic, and anchovies and served with raw vegetables as an appetizer.
Here, we top cooked vegetables with our own Bagna Càuda Foamand sprinkle pumpernickel bread crumbs on top for crunch. Light yet packed with flavor, it’s a fun spin on a classic Italian dish.
SEE THE RECIPE
Microwaved Radicchio Salad
Can a salad be seductive? It can when it’s a warm salad, made with jewel-toned radicchio—gently wilted, still a little crunchy—dressed with rich buttermilk, verdant chive oil, and funky blue cheese. We heat the radicchio in the microwave to achieve that perfect in-between texture; toasted hazelnuts bring deep, nutty flavor and more satisfying crunch.
For an extra-sexy starter, freeze the cheese in advance, then shave curls of it over the salad just before serving. Fresh oysters? Forget about it. This is the dish to get things going.
SEE THE RECIPE
Asparagus with Ham and Egg
With its mild earthiness and great texture (provided it’s cooked properly), asparagus is one of spring’s most-anticipated foods. It starts showing up on restaurant menus in March and April, often served with a poached egg or an eggy sauce like Hollandaise.
Thanks to its high water content, asparagus is a great candidate for microwaves—just be careful not to overdo it. In our 1,000-watt machine, a single serving cooks perfectly in just 30 seconds. Once they’re ready, we chop the spears, then top them with a 75 °C Egg—a sous vide technique that takes the guesswork out of poaching—andCrispy Prosciutto. We love the way the runny egg coats the tender asparagus, while the ham lends crunch and saltiness. At once simple, satisfying, and sophisticated, it’s the perfect dish for a spring brunch or the first course of an al-fresco dinner party.
SEE THE RECIPE
MICROWAVED SOUPS
From elegant amuses bouches to quintessential comfort dishes, puréed soups are an important component of every cook’s repertoire. What with all the simmering and stirring, however, they can be pretty time-consuming. Because microwaves cook vegetables so quickly—preserving flavor and aroma so well—you can use them to whip up excellent soups far faster than traditional cooking methods allow. Here are two recipes to get you going.
Microwaved Pea Soup
During their all-too-short season, green peas are a chef favorite for chilled soups. Brightened with a fresh herb like tarragon or mint, they deliver a hit of clean, green flavor that feels emblematic of everything we all love about spring.
For a shot of spring in the dark days of winter, frozen peas come in handy. We microwave them along with shaved onion and garlic, then blend with fresh tarragon leaves to create a fine purée. (You can sub in fresh or thawed frozen peas too, though keep in mind that cook time will vary). Once the soup has chilled, we garnish with fresh ricotta and lemon zest, plus a drizzle of truffle oil. It tastes great, looks lovely, and involves just 20 minutes of work—three qualities you’ll welcome any time of year.
SEE THE RECIPE
Microwaved Tomato Soup
Tomato soup is all about comfort. Sick days, snow days—what would they be without a big bowl of it accompanied by a gooey grilled cheese? And like its melty best bud, tomato soup is the sort of dish you want to whip up in a matter of minutes. Fussy recipes need not apply.
With that in mind, we came up with this easy version that doubles as a great way to make use of those ripe tomatoes you’ve got lying around. It’s creamier than your typical store-bought fare, thanks to the addition of tomato paste and xanthan gum. Before serving, top with warm cream and our Chive Oil for a richer, smoother soup.
SEE THE RECIPE
OTHER IDEAS
Looking for more cool stuff to do with that countertop oven? Check out our method for microwaved vegetables confits. Super-simple and mess free, they’ll enhance all sorts of preparations and, as in the case of our Confit Squash Salad, can form the basis of a pretty killer dish as well. Ham fans, meanwhile, will love the way we harness the microwave’s dehydrating abilities to transform silky prosciutto into a crunchy garnish.
Microwaved Vegetable Confit
Quick word association: When you hear “confit,” what’s the first thing that comes to mind? If you said “duck,” you’re not alone—duck leg, salt-cured and slowly cooked in its own fat, is the most common form of confit we encounter in restaurants these days.
Confit is also a great way to make the most of flavor-enhancing alliums such as garlic and cipollini onions. We like to place them in canning jars, cover with a fat such as olive oil, then microwave on low until they take on a tender texture. Use them to flavor soups and salad dressings, spread them over crostini, or mix them into dips.
This technique works for just about any firm, starchy, or sugary vegetable—try potatoes, parsnips, turnips, onion, garlic, squash, carrots, or radish. It won’t work well with fresh green vegetables, and although we love tomato confit, we found that the tomato falls apart when cooked in the microwave. Keep in mind that some vegetables may take longer to cook if you are trying to caramelize them (as with garlic or onions).
For a quick vegetarian dish, try ourMicrowaved Squash Confit, dressed with hazelnut crumble and ricotta salata.
TELL ME MORE
Confit Squash Salad
Don’t get us wrong. Grandma’s baked butternut squash—doused in butter, sprinkled with brown sugar—is great. But there are all sorts of winter squashes on offer at the market these days, and no end to the fun things you can do with them. Among our favorites: kabocha, a generic term for several Japanese varieties characterized by their turban shape and sweet, rich yellow flesh. Best of all, kabocha’s deep green skin softens nicely as it cooks, meaning you can often skip the pesky peeling step.
Here, we rest the kabocha in salt and sugar, then confit it in clarified butter to create an almost fudgelike texture. Smooth, but not too smooth, the squash should push back a little as you bite into it. We give it a hit of lemon juice for brightness, and garnish with toasted hazelnuts, chives, and a flurry of ricotta salata before serving. Feel free to sub in other squashes such as butternut (you know, if Grandma’s coming over), but in that case you’ll need to peel the skin off before you cook.
Delicate, yet full of deep pork flavor, prosciutto is one of the world’s best-loved foods. Wrapped around melon or dates, spread atop a pizza, or mixed into a quiche, the dry-cured ham delivers a hit of salty sophistication to any dish. We love crisping up a few slices in the microwave then using them as a garnish for our Asparagus, Egg, and Ham dish.
SEE THE RECIPE
LEARN MORE
Click the image below to enlarge, download, and print our Microwave poster, chock-full of weird and wonderful information about your mysterious countertop contraption.
Sergio Rangel recognizes that the image in itself does not own any power. It is the glance the one that as much attributes of communication or symbolic value to him in constructs exhibited to constant history’s changes partner, visible as much in the artistic forms of our time like the mink of the asylum. It is as well as it can think that its work also reaches Latin American, oscillating the modern subject between an imaginary hybrid and a model of productivity sustained in a series of norms that defined the good and the evil, the moral and the immoral thing, weakening all impulse of the symbol waste and material in favor of the economy that reach all the you order of the social life, especially, the body. In some of the poems of this creating the necessity to surpass the economy of the enjoyment that could be extended to the monk and the artistic thing:
[Barcelona, Spain 1969] Born in family of great cultural tradition flamenco Christian, the Rangel-Manrique from 1912 stages the sacramental acts of the Living Passion in Mérida, Spain. His paternal grandfathers Victor owned the gift of music and its grandmother ” Doña Carmen” the one of the health. On the other hand she acquires as inheritance of the Penzo-Dorante an ample knowledge of the art and the photography. Of the hand his uncle the Venezuelan film director Jacobo Penzo discovers the world of the image, with him shares practically all their childhood in this way is generated a species of complicity where the factory of work of its uncle is transformed into its space of daily game, Rolle Flex Planar 1: 3.5 in its eye, the imaginary friendly tripods, Nietzsche in the turn advisor and the unfinished Purgatorio of Arthur Michelena in the future dream. The visits of the artists, writers, musicians and other co-inhabitants of the cultural world conform the fauna who describe their infantile surroundings. In 1980 one begins in the pictorial process like a daring game and seduced by his maternal grandmother (Paula Antonia of the Carmen) the Carmen, it participates later in the distributed factories of summer in the CEGRA of the Acacias and in the Athenian of Florida where it is discovering the plastic one like surroundings to his life. In an amalgam of average oriented pictorial graphs and at first to the unconscious demystification of the image as being container in the middle of the own chance of the childhood is discovering its way, plagued of memories. In 1984 it begins to take his first expositions steps in the Halls Drawing and Painting organized by Faber-Castell, the halls state, regional photography and painting is the points of contact. For 1990 National Hall Bolivarian Youth participates in the 2 where it obtains the first recognition to his work and the possibility of making reality his first personal exhibition. 1990 Studies of Graphical Design and in the School of Plastic Arts Red Cristobal [Caracas-Venezuela], in this joint party experiences with national artists as as much international many of which influence of one or the other way and future development of their work. Alirio Oramas the symbolic magic, Pedro Terán a speech, Carlos Moya the concept, Jesus Soto the space, Mario Abreu the goodbye, Victor Hugo Irazabal the graphics, Alberto Monteagudo the magic of the officiate, Santiago Pol the graphical communication, Miguel Von Dangel a footpath, Robert Guevara the friendship. 1992 begin in the photography, video, sonorous creation as complement to their communicative process, in teaching in different Venezuelan institutes of design. 1996 begin to work in the development of applications for the Internet to its artistic work. 1999 move Europe where at the moment it resides and multimedia is dedicated to the development of interactive semantic communications. Barcelona 2003, establishes contact with the catalan artists Joan Cots, Antoni Tàpies and Josep Maria Subirachs i Sitjar, among others from this contact begins to develop a work linked to the catalan culture by setting a jumper between its past and present, the work posthumously of Joan Cots allows you to understand the transmutable as a reflection of the eternal creator matter mysticism. Antoni Tàpies is the relationship pragmatic codes where only the initiates in certain ancestral knowledge can access encrypted, this relationship Sergio Rangel gets a thorough knowledge of the symbolic universe. The indirect relationship with Josep Maria Subirachs i Sitjar closer you to understanding Gaudí, to see the expression of the artist on his work, on his visits to the workshops of sculpture of the Sagrada Família Church in Barcelona directly confronts the craft of the constructor of cathedrals, a paradox in this time. 2009 come to Belgium, to establish his workshop in this country where he began to carry out a research process linked to the materiality and the expression of the object as full icon, where the concept idea becomes of the direct dialogue of the viewer with the work, unless there is a measurement between the creator and the final object.
Les frères Adrià, Ferran et Albert, ont ouvert en 2011 deux nouveaux établissements à Barcelone. Dirigés par Albert, le benjamin, Tickets et 41º Experience sont deux concepts différents mais complémentaires, censés perpétuer l’héritage et le savoir-faire d’El Bulli.
Novembre 2013 – Dans le cadre de ses Grandes Rencontres, l’ITHQ a offert à ses étudiants ainsi qu’au grand public, une conférence-démonstration du chef Pierre Gagnaire, trois étoiles au Guide Michelin, et du physico-chimiste Hervé This, père de la gastronomie moléculaire, deux personnalités aussi diamétralement opposées que complémentaires. Résultats : pendant deux heures de génie créatif et ludique, l’un des plus grands chefs de l’heure s’est exprimé à travers les interrogations d’un homme de science fou de cuisine, avec humour et pédagogie.
Il a créé en 1988 avec Nicholas Kurti une nouvelle discipline scientifique : la« gastronomie moléculaire »5,6,7. De cette discipline scientifique qu’est la gastronomie moléculaire sont nés plusieurs courants culinaires : la « cuisine moléculaire »8, le « constructivisme culinaire »9, la « cuisine abstraite »10 et la « cuisine note à note »11, présentée pour la première fois dans un article publié dans la revue Scientific American en avril 199412.
Il a publié de nombreux livres sur le sujet. Il y présente les mécanismes de nombreuses transformations culinaires. Ses études scientifiques ont des applications technologiques et techniques. Il a notamment introduit en 2002 un formalisme de description des systèmes colloïdaux (DSF, pour disperse systems formalism), et, en 2012, une théorie générale de la bioactivité. Parmi des travaux plus ponctuels, il a montré que les blancs d’oeufs cuisaient par formation de ponts disulfure, et montré que la cuisson des œufs à des températures précises conduit à des résultats jusqu’alors inconnus (œufs cuits 67,5 °C par exemple) ou comment faire des mousses au chocolat (« chocolat Chantilly ») sans œufs, avec seulement du chocolat et de l’eau.
Pour l’Éducation nationale, il a mis au point des Ateliers expérimentaux du goût, entre autres pour sensibiliser les enfants à la gastronomie et à l’alimentation. Hervé This est également connu pour son usage de l’azote liquide afin de fabriquer rapidement des crèmes glacées. Il travaille depuis de nombreuses années avec le chef français Pierre Gagnaire avec qui il a écrit plusieurs livres et, surtout, pour lequel il a effectué plus d’une centaine d’inventions, décrites sur le site de Pierre Gagnaire. Il intervient souvent dans l’émission pour enfants deNoëlle BréhamLes p’tits bateaux sur France Inter.
Après plusieurs mois aux éditions Belin, comme éditeur scientifique, il travaille à la revue Pour la Science de 1981 à 2000, comme rédacteur, puis rédacteur en chef adjoint, et enfin rédacteur en chef. Là, il dirige également plusieurs collections de livres de vulgarisation scientifique.
Simultanément, il participe à des émissions de radio (par exemple, le Panorama de France-Culture), de télévision (directeur scientifique deArchimède sur Arte, et Pi=3,14… sur France 5), il est éditeur scientifique, et, surtout, il mène ses recherches scientifiques dans son laboratoire personnel.
En 1992, il crée avec Nicholas Kurti les « International Workshops on Molecular and Physical Gastronomy ». En 1995, il passe sa thèse de sciences à l’Université Paris VII (jury comprenant Jean-Marie Lehn, prix Nobel de chimie, Pierre-Gilles de Gennes, prix Nobel de physique,Pierre Potier, Nicholas Kurti, Georges Bram, notamment). Jean-Marie Lehn l’invite alors dans le Laboratoire de chimie des interactions moléculaires du Collège de France. Puis en 1999, il passe son habilitation à diriger des recherches (jury comprenant Étienne Guyon, alors directeur de l’École normale supérieure, Guy Ourisson, alors président de l’Académie des Sciences, Xavier Chapuisat, alors président de l’Université Paris Sud, Alain Fuchs, aujourd’hui[Quand ?] président du CNRS, Georges Bram, et le cuisinier Pierre Gagnaire).
En 2000, il entre à l’INRA, et mène ses recherches au Collège de France. Il crée alors les Séminaires INRA de gastronomie moléculaire, rencontres mensuelles (au sein de l’Ecole supérieure de cuisine française du Centre Grégoire Ferrandi de la Chambre de commerce de Paris) où sont testées des “précisions culinaires”.
En 2004, il crée les Cours de gastronomie moléculaire d’AgroParisTech, des cours gratuits, non diplômants, qui restituent publiquement, sur deux jours pleins, les travaux d’une année, sur un thème nouveau chaque année, comme le sont les cours du Collège de France. Ces cours sont en ligne (voir liens).
C’est cette même année qu’il contribue à créer l’Institut des Hautes Études du Goût, aujourd’hui coanimée par l’Université de Reims Champagne Ardenne et l’Ecole Le Cordon bleu, et qu’il crée également la Fondation Science & Culture Alimentaire, à l’Académie des sciences, dont il est alors nommé directeur scientifique.
En 2006, il est qualifié professeur des universités, date à laquelle il déménage son laboratoire à AgroParisTech, dans le Laboratoire de chimie analytique.
Depuis 2010, il est Secrétaire de la Section VIII (alimentation humaine) de l’Académie d’Agriculture de France13.
Le 3 juin 2014, il a contribué à créer l‘International Centre for Molecular Gastronomy AgroParisTech-INRA14, qu’il dirige.
Le même jour, il a annoncé la création du Free Open International Journal of Molecular Gastronomy15
“Interesting”
“Délicieux”
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