Select a campus
More Hide
Le Cordon Bleu Logo
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Return to International site
              More Hide

              Fermented foods: for taste… and health? by Christophe Lavelle

              Le Cordon Bleu conferences: A taste for knowledge

              Fermented foods: for taste… and health?

              The popularity of fermented foods is on the rise. Even if the traditional bread/cheese/wine trio (to which beer and charcuterie could be added to make a quintet) has, for a long time, been a cornerstone of our gastronomy, “homemade” fermentations have become much more diversified, particularly drinks (kefir, kombucha) and lacto-fermented vegetables. What is the reason behind this craze? What are the virtues (taste? health? ecology?) of fermentation? These are the questions we will examine.

              Our expert: Christophe Lavelle

              Christophe Lavelle is a researcher at the CNRS, linked to the Natural History Museum in Paris, an associate of the ISCC Food, Risk and Health Division, and a member of the FOOD 2.0 LAB. He is interested in the many facets of food (physical, chemical, biological, anthropological, technical and artistic). He teaches in numerous higher education establishments (Universities including Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris), gives conferences to the general public and to food industry professionals, in France and abroad, and regularly teaches at the Institute as part of Le Cordon Bleu - Hautes Études du Goût programme. Author of around fifty research papers, he is also co-author of several works, including Science culinaire (Belin, 2014) and Toute la chimie qu'il faut savoir pour devenir un chef (Flammarion 2017).

              Important information:

              • Venue: Le Cordon Bleu Paris - 13-15 Quai André Citroën 75015 Paris, France
              • Date and time: Thursday November 16, 2017 from 6:30pm to 8pm
              • Price: €10
              • Conference in French only
              • Online booking is mandatory

              Please login or create an account below to book your seat:

              Short Courses

              Showing all courses with a waiting list

              No Results !

              No programmes could be found for the selected criteria. Please try another search.