The transubstantiation of the landscape

A talk worth listening to

The chef from La Maison des Bois**, with the ever-present black hat of a countryman from Savoy is returning to Gastronomika to talk about the past, present and future of French and international gastronomy. A talk in which Veyrat wants to refer to his parents’ farm and to the evolution of  modern molecular cooking, and to string together a line that runs from endless love for the terroir to the future of gastronomy, which he is certain involves the highest possible respect for produce.

This is a retrospective, evaluative talk that is really worth listening to.




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