New temporary exhibition: opening soon on June 9.
When we think of culinary innovation, we often imagine a futuristic cuisine made up of dishes we have never tasted before, prepared using ultra-technological tools and presented by a chef with boundless creativity.
But is innovation in the kitchen only about extraordinary gastronomic experiences?
You will discover that countless innovations are hidden in every meal, even the most ordinary.
Travel through time to uncover these innovations that have shaped the history of our food, from Paleolithic meals to those of space. About a dozen plates are presented in an artistic and playful way, highlighting creations, improvements, evolutions, and even culinary revolutions across different eras. Throughout the exhibition, visitors are also invited to reflect on what motivates cooks—both professional and domestic—to create new dishes and transform the way they eat. Through an immersive experience, interactive displays, games, collection objects, and interviews with chefs and experts, visitors explore the different drivers of culinary innovation. As a conclusion, young designers share their vision of the plate of the future.
Under the patronage of chefs Johanna Le Pape and Jean-Paul Jeunet
Johanna Le Pape represents a new generation of committed chefs. Crowned World Champion of Sweet Arts in 2014 at the age of 26, she has established herself as an innovative figure in contemporary pastry. Since 2016, Johanna Le Pape has developed a style of pastry that combines indulgence with well-being. An international trainer and consultant, she promotes a responsible approach based on pleasure and the careful choice of ingredients.
Jean-Paul Jeunet embodies the excellence and authenticity of Jura gastronomy. A two-Michelin-starred chef, he has developed a cuisine that is both traditional and inventive, guided by a constant pursuit of the perfect pairing between food and wine. Jean-Paul Jeunet’s cuisine offers a unique immersion into the gastronomic identity of the Jura, at the crossroads of terroir, transmission, and high standards.
