Poisons cachés ou plaisirs cuisinés - Dialogue entre un chef et un scientifique, par Gilles-Eric Séralini et Jérôme DouzeletLundi 28 janvier 2019, à 18h30, Théâtre des Variétés
At a time when cuisine occupies a vital place in our society, the quality of the produce used is not up to the standards required for the flavours and creativity of recipes.
In response to this public health issue, Gilles-Eric Séralini, Professor and researcher at the University of Caen, specialist in GMOs and pesticides, and Jérôme Douzelet, Head Chef, are joining forces to talk about how chemicals are assessed and provide a new insight into the richness of original flavours.