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              Food pairing: what is the science behind pairing ingredients? by Christophe Lavelle

              Le Cordon Bleu conferences: A taste for knowledgE

              Food pairing: what is the science behind pairing ingredients?

              Tomato and basil? Chocolate with caramel? Thyme with lentils? Or, in terms of drinks, sauvignon with fish? Cabernet with breast from a foie gras fattened duck? Eating is all about pairing solid/solid (in the choice of the ingredients which make up a dish) and solid/liquid (in the choice of the drink which will accompany the dish). What role does culture play in these pairings? Can it be substantiated with clear scientific evidence? These are the questions which will we try to answer.

              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).

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