Culinary Conference - The Cuisine Of The Future

A collaboration between eminent research scientist Christophe Lavelle, Hautes Etudes du Goût programme and Le Cordon Bleu London

Members of the public are invited to attend an exclusive conference by world-class expert. The lectures will be followed by a cocktail on Thursday 21st May.

Registration: compulsory on a first come, first served basis. Limited space.

Highlight of the evening

Hautes Etudes du Goût:

A unique, multidisciplinary course program that encompasses the many facets of the world of gastronomy. Combining knowledge of taste and gastronomy, the programme is based around a three-pronged historic, scientific and economic approach to foods and beverages, as well as acquiring a 360° vision of the complex world of gastronomy today.


Christophe Lavelle: Towards "nouvelle nouvelle nouvelle cuisine"

In the early 70s, Gault and Millau attempted to breathe new life into French cuisine by encouraging Chefs to opt for a "nouvelle cuisine" for which they set out the guiding principles (lighter sauces, shorter cooking time, and inventiveness at the fore). 20 years later, the "molecular" wave swept the world of cuisine with the use of new ingredients (mostly hydrocolloids from the food industry) and techniques (foams using a siphon, flash freezing with liquid nitrogen, sous-vide cooking), leading some to believe that we had entered a new era of "nouvelle nouvelle cuisine". Today, the evolution continues, with the emergence of new trends such as food pairing and note by note cuisine while at the same time new constraints (ecological, ethical) are becoming more and more influential. This conference will be an opportunity to look back at how our way of eating has evolved over the past 40 years and to discuss the possible future development of a "nouvelle nouvelle nouvelle cuisine"!


Modernist cocktail and tasting

The evening will be followed by a cocktail reception organised by our Diploma in Culinary Management students who will prepare canapés showing the advanced techniques they have been learning throughout their course.