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.
(R)ÉVOLUTIONS DANS L’ASSIETTE
Temporary exhibition presented at the Cité internationale de la gastronomie et du vin in Dijon.
Under the patronage of chefs Johanna Le Pape, pastry chef focused on well-being, World Champion of Sweet Arts, and Jean-Paul Jeunet, two-Michelin-starred chef
