Raw, Cooked… and Rotten!
Why do we transform food? To make it more digestible, more nutritious, more flavoursome, but also to preserve it better.
Throughout the year, we explore these processes, from fermentation to curing, smoking, and the countless cooking techniques that change textures, colours, and flavours. Discover the "culinary triangle" in activities that combine history, science, and nutrition, punctuated by tastings.
Everything Raw – April to June
What if we “rawked” instead of cooked? No more saucepans! Let’s savor living foods! Rediscover the joy of simple things with the early vegetables from our garden. The benefits of raw food shine through in their vibrant colors, varied textures, and endless flavors. Rich in nutrients, raw cuisine combines pleasure and well-being. Explore its wonders during our scientific workshops!
This activity does not take place on April 4, 5, 25 and 26, May 2 and 30, and June 27 and 28.
Dairy products are no small matter – From July to September
Raw, cooked or fermented: milk comes in many forms! From whey to serac, from buttermilk to yogurt, from alpine cheeses to aged blue cheeses. How is milk curdled? How does pasteurisation work? Each dairy product tells a story in which modern techniques and traditional know-how reveal human ingenuity in preserving a highly perishable product, while maintaining its nutritional value. Between traditions, health considerations and dietary guidelines, this science-based activity invites you to explore the transformations of milk.
This activity does not take place on 8, 25 and 26 July, 1, 29 and 30 August, and 26 and 27 September.