Hervé This, vo Kientza

Information, contact:

Groupe de gastronomie moléculaire, Equipe GePro, UMR 0782 SayFood, AgroParisTech-Inrae

22 place de l’agronomie, 91120 Palaiseau

Tel : 01 89 10 11 79 ou 01 89 10 00 00 (standard)

Email : herve.this@agroparistech.fr

Site : https://sites.google.com/site/travauxdehervethis/

Blog : https://hervethis.blogspot.com/

Some activities: https://sites.google.com/d/1LMxvinCOK-LwNLK0kgEJPMAlK8unVgaE/p/1r5zj8ju575E6u7d1J8EeY6hNdDXaTcbs/edit

A scientific journal: https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/international-journal-of-molecular-and-physical-gastronomy

A recent lecture: https://www.institutdefrance.fr/les-conferences/regards-sur-la-culture-gastronomique-francaise/

And for the AgroParisTech-INRAE International Centre for Molecular and Physical Gastronomy : https://icmpg.hub.inrae.fr

Molecular and Physical Gastronomy (science) and its various applications

Important observation : Molecular Gastronomy is science, not cooking !!!!!! Please use the right words : Gastronomy is knowledge, but Cooking is cooking.

http://video.aol.ca/video-detail/gourmets-diary-of-a-foodie-inventors-herv-this/2968906490/?icid=VIDURVHOV04

1. Research done by the INRA Team of Molecular Gastronomy (UMR 0782 INRAE AgroParisTech)

2. Works done by the Foundation Science & Culture Alimentaire

3. Works done within the International Centre of Molecular and Physical Gastronomy

4. The diffusion initiatives

4.1. Conférences announced on the INRA internet site,

4.2. INRAE monthly Seminars of Molecular gastronomy

4.3. Courses on Molecular Gastronomy

4.4. The monthly invention given to Pierre Gagnaire (technology application)

4.5. Workshops of Molecular Gastronomy

4.6. The Club 05 of Molecular Gastronomy

4.7. The Institute for Advanced Studies in Gastronomy

4.8. The Ateliers expérimentaux du goût (Flavour Experimental Sessions)

4.9. The Ateliers Science & Cuisine (Science and Cooking Sessions)

5. Annexes

5.1. Prehistory and history of Molecular Gastronomy

5.2. Some restaurants where you can eat Molecular Cooking

5.3. List of companies where additives, flavour preparations, colorants and hardware can be bought.

5.4. More about all that

Research done by the INRAE Team of Molecular Gastronomy (UMR 0782 INRAE AgroParisTech)

Molecular and Physical Gastronomy is a scientific discipline that was created in 1988 in the gap between food science, that care mostly of the composition and the properties of food ingredients, and the science of food processes, that studied primarily industrial processes (there was nothing about soufflés, béarnaise, coq au vin, etc. that billions of people cook daily !).

It’s scientific programme is today:

· Explore (scientifically) the social component of cooking

· Explore (scientifically) the art component of cooking

· Explore the technical component of cooking (definitions and culinary precisions)

Some works currently done at the lab (this is a list, for the rationale, see the Rapport d’activité)

Ordinary science :

· Vegetable stock formation

· The variations in color of green vegetables during cooking (Juan Valverde)

· Cooking wines (Robert Méric)

· Meat stocks (Robert Méric)

· Safron color during cooking (Juan Valverde, Jean-Baptiste Sauvet)

· Onions in sauces (Audrey Tardieu)

· Foaming

· Marinade (Laurent Vincent)

· Flambage (Jérôme Klingenfus)

· Molecular transferts in potato tissues (Rachel Edouard-Stuart, Anne Matignon)

· More.

Conceptual questions :

· NMR studies of gels

· Modelling the mass transfers from animal and plant tissues (Hervé This)

· Complex Disperse Systems Modelling (H. This)

· More.

Applications:

· Science education (Hervé This and Marie-Claude Feore)

· Ateliers expérimentaux du goût (Hervé This and Marie Claude Féore)

· More.

Our tools

NMR spectroscopy (300 MHz)

UV-visible spectroscopy

Infrared spectroscopy

Front-Face Fluorescence

Capillary Electrophoresis

GC/MS

SDS/PAGE

HPLC

HPLS/MS

Microscopy (optical, fluorescence)

Colorimetry

Viscosimetry

Texture Analysis

Thermometry

Gravimetry

FT-ICP-MS

Works of the Foundation Science & Culture Alimentaire

The Foundation Science & Culture Alimentaire (Académie des sciences) : a foundation to develop culture and researches around cooking

http://www.inra.fr/fondation_science_culture_alimentaire

http://www.academie-sciences.fr/fondations/FSCA.htm

More about what we are doing :

http://www.blackwell-synergy.com/doi/full/10.1111/j.1541-4337.2006.00003.x

Scientific culture diffusion

3.1. Conferences, given on the internet site of INRA

The Internet site of INRA includes a section devoted to Molecular Gastronomy with links with many sites where works are reported :

http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_moleculaire

A list of lecture is given, with contacts.

3.2. Monthly INRAE Seminars of Molecular Gastronomy

Goals: at this seminars, cooks, scientists, teachers and ingeniees can meet to discuss the major open questions about cooking (mostly home or restaurants).

Frequency: once a month (each third Thursday of the month, except during July and August)), from 4.00 to 6.00 PM.

Place: Lycée Guillaume Tirel, Paris

Number of participants: limited to about one hundred

Participation: free and open (but please send your email in case of agenda changes), except for « Extraordinary Events »

Description: each seminar has three parts :

1. Introduction, various questions.

2. The experiments done by participants since the last seminar are discussed

3. The topic of the month is discussed, with protocoles designed in common, and experiments done in front of the audience.

Participants say which kind of experiments they will do (culinary tests for the cooks, scientific experiments for scientists).

Importance: this seminar is important for

- Making more rational culinary processes

- Improve the culinary curriculum

- Create collaborations between cooks

- Add some research component to the culinary curriculum

- Give new phenomena that scientist can explore

- Show new products, ingredients, methods

Application : icmg@agroparistech.fr

Animation :

Hervé THIS, INRAE Team of Gastronomie moléculaire, UMR 0782 INRA/AgroParisTech, herve.this@paris.inra.fr

Reports: they are given on the internet site of the Société Chimique de France, http://www.sfc.fr/ (look in « Les dossiers » ; go to « disciplines scientifiques », click on « Groupe Chimie des aliments et du goût » and, at the bottom of the page, click on « seminars »).

3.3. Courses on Molecular Gastronomy (from experiments to calculation)

Organization: icmg@agroparistech.fr

Description: http://www.agroparistech.fr/spip.php?rubrique1085

http://www.figaroetudiant.com/formation_dossiers/20041014.FIG0567.html

These courses are public, open to everybody, free, but no diploma is given. Each year, a new topic is chosen (the main work of Hervé This), and a book is produced (Quae/Belin, Paris).

1. Why they are needed :

For about ten years, some courses on Molecular Gastronomy were given in various universities and in the industry.

Three kind of people are interested:

• Cooks, general audience: people with no scientific education, whose aim is not science.

• Students: students at various levels of science (undergraduate, graduate, PhD) from various disciplines: biochemistry, molecular physical chemistry, chemistry…

• Engineers from the food industry, scientists

2. The goals :

For all these people, some specific courses are given. In particular specific concepts are given to these three audiences.

For example, the chefs ask more for innovative techniques; students need scientific methods, and engineers ask for a method for technology transfer. This is given… behind the specific notions of the year.

As a consequence, the following goals are decided:

n For chefs and for the general audience, the interest of physical and chemical knowledge is shown (without calculation), in relation with the description of culinary transformations.

Also given:

The technical basis of innovation and culinary creativity ;
A hint of why the molecular interpretation is useful for the food industry ;
A demonstration that fundamental knowledge is important for innovation and creativity
A scientific training for people from the food industry
A contribution for initial education of technicians who want to work in the food industry

More precisely, the audience will learn:

How to identify data and variables in the frame of a simple analysis
How to define objectives (which information are needed) and to look for useful methods for solving the problems studied
How to apply some simple statistical tests, how to interpret the results of these tests
How to make sample analysis in practice
Which are the elementary processes, which are the elementary to apply for a certain goal
Which are the control parameters of the basic processes (for example, in cooking: tools, methods, key parameters, limits, effects…)
How to define and apply protocols
How to read a process scheme
Which are the functional properties of ingredients
What is the organization of the basic complex disperse systems?

n For students, it is show how precise knowledge comes from a quantitative investigation of problems.

Among the goals, it will be shown:

What is science
How technology is different from science
Why some scientific background is useful for technology
What is the experimental method
How to use molecular interpretations
How to design a scientific strategy

More specifically:

A first order physical and chemical description of foodstuffs
How to make an experiment
How to use a “protocol sheet”
How to make a bibliography survey
How to plan an experiment
How to make measurements
How to chose a measurement method
How to interpret them
How to make “laws”
Why this is not enough
How to produce theories, and how to refute them
How to transmit new knowledge (oral, written)

n For engineers/scientists, a reflexion on innovation is proposed, as well as the discussion of the relationship between science and technology.

What will also be done:

A promotion of the molecular reasoning in formulation activities
Why fundamental knowledge is important for technology
Continued education
Analytical reflection on food innovation.

Some advanced chemical and physical information will be given, as well as a discussion on aesthetics.

More specifically, it will be shown :

How to formulate a product using a mixing plan
How to use knowledge on elementary processes
How to question existing methods and processes
How to find the limits of the already used processes
How to use new ingredients with specific functional properties

3. Practical information :

• Place :

All courses are given at AgroParisTech, in Paris.

• Agenda :

For the year 2008, the agenda will be :

Each Course is one day long, as in:

Applications :

Please apply to: icmg@agroparistech.fr

The participants will receive a participation form on demand.

Teachers :

The Courses on Molecular Gastronomy are given by Hervé This (and possibly some other professors of AgroParisTech).

Educational method:

The main idea is to use practical experiments related to culinary transformations as a way to introduce new concepts and information: mathematics, physics, chemistry, microbiology…

The best is when an experimental observation is done (in an experiment done during the Course by participants). A model is then discussed, and the experimental method is shown.

An encyclopedic way of explaining science should be avoided. The necessary ideas, concepts and information will be given only when needed.

For each experiment, chemical and physical interpretations are given. Calculation will be done only when necessary. However, the interest of the quantitative approach will be demonstrated at any step, even for the public of Level 1.

Courses will aim at giving data in four main area : information, methods, anecdotes, philosophy

Eeach year, the main topic will be changed, in order to make new courses and integrate explictly the results of scientific works done in the Molecular Gastronomy Laboratory and elsewhere.

In 2004-2005, the topic was « Sauces and dishes made from them »

En 2005-2006, the topic was « Cooking methods »

En 2006-2007, the topic was « Consistency and texture»

En 2007-2008, the topic was « (Culinary) Science, technology, technique : which relations? »

In 2008-2009, the topic will be « Culinary precisions: what do they teach us today? »

En 2009-2010, the topic will be « Culinary definitions »

In 2010-2011, the topic will be « Cooking vegetables »

3.4. The monthly innovation on the internet site of Pierre Gagnaire

Each month, an application of Molecular Gastronomy is proposed by Hervé This, and Pierre Gagnaire is answering with one to four applications of it:

http://www.pierre-gagnaire.com/francais/cdmodernite.htm

3.5. The Molecular Gastronomy Workshops

Workshops around cooking for schools, colleges, etc.

http://crdp.ac-paris.fr/index.htm?url=d_arts-culture/gout-intro.htm

What they are:

In a frame defined by a collaborative convention signed the 14 March 2002 between the Minister of Public Education and the President of INRA, events are organized in all parts of France on « Teaching culinary techniques ».

There educational sessions need a professor in science and a professor of culinary art to organize with students sessions where old wives tales, and more generally culinary precisions are tested.

Why the Molecular Gastronomy Workshops?

These sessions are helpful because they correct mistakes that were taught in previous curriculum. They are also useful to introduce some research activity in the culinary curriculum, in particular during technology classes, but also during practical sessions.

Research is important because it contributes to the improvement of the work done by teachers as well as by students. For teachers, it gives new and fresh knowledge. For students, it shows that knowledge is always moving, never still, and that doubting of it gives clues for innovation.

3.6. The Club 05 of Molecular Gastronomy

A new « science communication » method for the efficient transmission of Molecular gastronomy results in the industry.

3.7. The Institute for Advanced Studies in Gastronomy HEG

The Institute for Advanced Studies in Gastronomy is a new educational tool, high level, for people from all countries (courses both in French and in English).

www.heg-gastronomie.com

3.8.The Ateliers expérimentaux du goût (Flavour Experimental Sessions)

These sessions were designed for schools (prototypes were done for 6 years old children). Since 2001, they are introduced in all French schools.

See http://crdp.ac-paris.fr/index.htm?url=d_arts-culture/gout-intro.htm

3.9.The Ateliers Science & Cuisine (Science and Cooking Sessions)

The same sessions but now for colleges.

4. Annexes

Prehistory and history of Molecular Gastrononomy

Some restaurants which display molecular cooking, or constructivis cooking, or note by note cooking :

In France :

Mr Biazolo : "Une auberge en Gascogne" (9 faubourg Corné, 47220 Astaffort , Tel: 05 53 67 10 27)
Jean Michel Bouvier : Restaurant "L'essentiel" à Chambéry
Thomas Cabrol : Restaurant Alter Ego, Labruguière, Thomas.cabrol@prodegustation.com, www.prodegustation.com,, tel : 0 820 82 10 20 06 63 53 05 62
Roland Chanliaux, Jardin des remparts, lejardin@club-internet.fr , tel : 03 80 24 79 41, 10 rue de l'Hôtel-dieu, 21200 Beaune
Jean Chauvel : Les magnolias, Contact@lesmagnolias.com , tel :(33-1) 48.72.47.43, 48 avenue de Bry,94170,Le Perreux sur Marne,
Jacques Décoret : Restaurant Jacques Decoret, 7 avenue de Gramont, 03200, Vichy, Jacques.decoret@wanadoo.fr , tel : 04 70 97 65 06,
Gérard Dehaye : Restaurant Elisabeth, 5 Rue du Général de Gaulle, 67730 La Vancelle. Tél : 03 88 57 90 61. www.hotel-elisabeth.fr
David Faure : Restaurant Aphrodite, 10 Bd Dubouchage 06000 Nice. Tel : 04 93 85 63 53. Site Internet : www.restaurant-aphrodite.com. Particularité : soirées à thème autour de la cuisine " moléculaire "
Pierre Gagnaire : Restaurants Pierre Gagnaire, Paris ; Gaya, Paris ; Pierre Gagnaire à Tokyo, Tokyo ; Sketch, Londres ; Pierre Gagnaire à Hong Kong, Hong Kong. Particularité : Pierre Gagnaire ne fait ni Cuisine moléculaire, ni Cuisine Note à Note, ni Constructivisme culinaire ; il fait du Pierre Gagnaire.
Christèle Gendre : Restaurant Chez Léna et Mimile, 32 rue Tournefort, 75005 Paris, christelegendre@free.fr ,01 47 07 72 47. Particularité : Cuisine note à note
Noël Gutrin : Restaurants du Futuroscope, Parc du futuroscope, BP 2000,86130,Jaunay-Clan, ngutrin@futuroscope.fr. Tel : 05 49 49 53 38,
Akrame Benallal : Restaurant Notaboo, Château des Sept Tours 37330 Courcelles de Touraine (D34)- tél. 02 47 24 69 75 www.7tours.com
Jean Pierre Jacob ! Hôtel-restaurant "Ombremont"
Emile Jung ! Restaurant Le crocodile ; Strasbourg
Jérôme Laurent : Le Cilantro ; 31 Porte de Laure, 13200 Arles ; infocilantro@aol.com, 04 90 18 25 05
Fabien Lefebvre : L´Octopus, 12 Rue Boieldieu, 34500 Beziers
Lionel Lévy : Restaurant " une table au sud ", 2 quai du port 13002 Marseille.
Nicolas Magie de La Cape (Cenon ; 33)
Thierry Marx ! Restaurant Château Cordeillanbages, Route des Châteaux 33250 Pauillac, T4marx@aol.com ou ctarisalos@cordeillanbages.com, tel : 05 56 59 24 24
Olivier Nasti : Le Chambard, Kaysersberg
Alain Périllat : Restaurant Atmosphères, Le Bourget du lac. Particularité : propose des écumes, des gelées chaudes.
Laurent Petit : Restaurant "Le Clos des Sens" à Annecy. Particularité : sert entre autres de l'huile d'olive cryogénisée et aussi la tartiflette déstructurée.
Michel Rochedy : "Le Chabichou"
Bruno Viala : B&B Agitateur culinaire, 23 avenue Saint Exupéry, Ozoir la Ferrière. Tel : 06 98 28 61 08. email : vialabruno@gmail.com. Particularité : activité « traiteur » autour des techniques nouvelles.
Restaurant La Bleuetière, 68 Av des ternes 75017 Paris. Tél 01 44 09 70 07
Grégoire Rousseau : Restaurant "La Cuisine de Grégoire", rue de la Sagesse, Périgueux
Marc Veyrat : La Maison de Marc Veyrat 13, vieille route des Pensières
74290 Veyrier du Lac France Tel. : (33) 4 50 60 24 00/Fax : (33) 4 50 60 23 63 http://www.marcveyrat.fr/francais/INTRO.FLA_content.html
David Zuddas : L’Auberge de la Charme, 12, rue de la Charme - 21370 Prenois
Tel : 03.80.35.32.84 - Fax : 03.80.35.34.48
Samuel Desjobert : Eskis, 11 rue Chavanne, 690001 Lyon. Email: http://www.eskis-restaurant.com, tel : 04 78 27 86 93.

And also :

Jean-Pierre Battin, Lycée Hôtelier de Challes les Eaux

Germany

Juan Amador : Langen , http://www.restaurant-amador.de/
Ristiano Rienzner, Berlin http://restaurant-remake.de/

Australia

Raymond Capaldi : Richmond, VIC, http://www.fenix.com.au/
Tetsuya Wakeda, Sidney
Ryan Clift : Vue de Monde, www.vuedemonde.com.au

Belgium :

Sang-Hoon Degeimbre : Restaurant L’air du temps , doma8325@airdutemps.be , Chaussée de Louvain, 181, 5310 Noville-sur-Méhaigne (Eghezée), 081 81 30 48
Anthony Delhasse : Hostellerie du Postay, Rue Laurent Mairlot, 22. 4860 Wegnez Pepinster, 087 461 477 Hostellerie.postay@skynet.be

Canada

Dominique and Cindy Duby : Richmond, BC, http://dcduby.com/
Robert Bragagnolo : Toronto http://www.lobbyrestaurant.com/
Colborne Lane : Chef Claudio Aprile, 45 Colborne Street, Toronto, Ontario, Canada. www.colbornelane.com.

Chile

Rodolfo Guzmán : Restaurant Borago, Vitacura 8369, Santiago, Chile. Phone (562) 224 82 78. email: rodgzn@hotmail.com, webpage: www.borago.cl

Spain

Andoni Luis Aduriz : Restaurant Mugaritz,mugaritz@euskalnet.net (Tabula@hotmail.com) aluisaduriz@mugaritz.com, Otzazulueta BaserriaAldura aldea, 20 zk, Orereta,20100,Gipuzkoa (Espagne), 943 522 455 ou 943 518 343 http://www.mugaritz.com/
Ferran et Albert Adria : El Bulli, Cala Montjoi, Ap 3017480, Girona. Particularités : Ferran a dit longtemps faire de la technologie, mais il déclare maintenant ne plus faire de cuisine moléculaire, mais de l’art culinaire.
Juan Mari Arzak : San Sebastián
Cesar Hernandez : Tierra Linda, C/ Barbara de Braganza, 2, 28004 Madrid, 91 310 65 48
Miguel Sánchez Romera : L’Esguard, Passatge de Alzines 16, 08392 Sant Andreu de Llavaneres, Barcelona
Segio y Javier Torres( they are brothers. Gastrovac) : El Racó de Can Fabes (/El Rodat (placed in Javea), El Raco de Can Fabes, Sant Joan 6. 08470 Sant Celoni. España
Javier Andrés : La Sucursal, Instituto Valenciano de Arte Moderno, Avda. Guillem de Castro 118 / 46003 Valencia (Valencia)
Jordi Vilà : Alkimia, Industria, 79, 08025 Barcelona, http://www.bcninternet.com/es/restaurante_detalle.php?contentid=1169
Carles Abellan : http://www.comerc24.com/
Jordi Butrón : Barcelona , http://www.espaisucre.com/

USA

Eric Torralba: Sausalito, CA , http://www.anti-dote.com/
Shea Gallante : New York, NY, http://cru-nyc.com/
David Burke : New York, NY, http://www.dbdrestaurant.com/
Paul Liebrandt : New York, NY, http://www.giltnewyork.com/
Jose Andres : Washington, DC, http://www.cafeatlantico.com/miniBar/miniBar.htm
Richard Blais : Atlanta, GA , http://www.onemidtownkitchen.com/
Pino Maffeo : Boston MA, http://www.louisboston.com/
James George : Hoboken, NJ, http://www.venue-restaurant.com/
Wylie Dufresne : Wd~50, 50 Clinton Street, New York, NY 10002, http://www.wd-50.com/
Homaro Cantu : Moto, 945 w. Fulton Market, Chicago, il 60607, http://www.motorestaurant.com/flash/index.html
Grant Achantz : Alinea, 1723 North Halsted, Chicago Illinois, 60614 http://www.alinearestaurant.com/
Will Goldfarb : New York, goldfarb.will@gmail.com (212) 941-5405 http://www.nyr4d.com/

Heston Blumenthal : The Fat Duck, High Street, Bray Berkshire SL6 2AQ. Particularités : un merveilleux cuisinier qui s’est préoccupé des relations avec la physiologie sensorielle.
Anthony Flinn : Leeds, http://www.anthonysrestaurant.co.uk/
Tom Aikens : 43 Elystan street, tel.: 020 7584 2003, fax : 020 7584 2201 info@tomaikens.co.uk
Daniel Clifford : Midsummer House, Cambridge (http://www.midsummerhouse.co.uk/

Italy

Ettore Bocchia :http://www.villaserbelloni.com/multilang/cucina_home.cfm?CFID=1798606&CFTOKEN=44415013&CustomerLang=2
Pietro Leeman : Milan http://www.joia.it/flash.htm
Davide Scabin : Combal.zero, Piazza Mafalda di Savoia
10098 Rivoli (Torino)
Carlo Cracco : Cracco-Pek, Victor Hugo, 4. 20123 Milano
Enrico Crippa : Piazza Piloa duomo, 4 Piazza Risorgimento, I-2051 Alba +39 01 73 442 800 info@piazzaduomoalba.it

Japan

Koji Shimomura : Roppongi T-CUBE, http://www.koji-shimomura.jp, edition@koji-shimomura.jp, 1F, 3-1-1 Roppongi , Minato-ku, Tokyo 106-0032, tel (81) 3 5549 4562

Marocco

Pierre-Olivier Petit : café M et la cuisine centrale de l'hotel Hyatt Regency de Casablanca. Tel : 00 212 6 30 87 747:

Portugal

Victor Hipolito : Verbasco ,Quinta Marinha (Cascais)
Ljubomir Stanisic : 100 Maneiras (at least this chef has shown interest on molecular gastronomy as far asPaulina Mata, Professora e investigadora do Centro de Química Fina e Biotecnologia da Universidade Nova de Lisboa e INETI, says)

Switzerland

Denis et Clara Martin : Restaurant Denis Martin, rue du Château 2 , 1800,Vevey (Suisse), chateau2@bluewin.ch , tel : 021 921 12 10/021 921 45 52. Particularité : Le goût par le goût, c’est-à-dire trouver un goût pur en mélangeant 2, 3 éléments
Astrid et Jean-Yves Drevet : Restaurant La Maison du Prussien, Au Gor du Vauseyon, 2000 Neuchatel info@hotel-prussien.ch

Singapour

Emmanuel Stroobant : Singapour http://www.saintpierre.com.sg/

Urugay

Esteban Brioso : Mika - cocina de los sentidos, Juan Zorrilla de San Martin 285, Punta Carretas. Montevideo - Uruguay reservas@mika.com.uy

4.3. List of companies where additives, flavour preparations, colorants and hardware can be bought.

Please note that I (H. This) am not involved in the companies given below. I do not accept any money from them. This list is given only because I want to contribute to some renewal of culinary activities.

Additifs, matériels, formations et conseils :

Cuisine Innovation,

contact Anne Cazor

06 11 80 40 45.

Email : cuisineinnovation@cuisine-innovation.fr

Air Liquide :

Pascale Vieuxtemps

Chef de marché Agro-alimentaire/pharmacie

Tel.: 01 40 94 59 74

E-mail: pascale.vieuxtemps@airliquide.com

Arômes Sélectal :

Selectal@selectal.mc, 3 rue de l’industrie, BP 622 98013, Monaco cedex. Tel : +377 92 05 75 06

Baube-aralco (arômes alimentaires) :

groupe Sevarome-Baube-Aralco, ZI La Marinière, 34 rue Gutenberg, BP 32 91071, Bondoufle cedex

Concept' Arôme :

Jean Jacques Obringer concept@conceptarome.fr

Cooper (distributeur DSM Nutritional Products) :

Tel : 01 64 87 20 10

christophe.raffet@cooper.fr

Diana Ingrédients :

BP 15, 35560 Antrain. Tel : 02 99 98 40 77. Contact : Alain Fournet, afournet@diana-naturals.com

Ferco :

Quartier Viressac, 07220, Saint Montan. Tel : 04 75 52 57 27

Futuroscope :

Nicolas Krémer, nkremer@futuroscope.fr

Iberagar :

Estrada Nacional‚ 10 km 18 ; P-2830-411, Coina , Portugal. Tel : +351 21 210 92 50/+34 914 117 911/+351 21 210 92 55/+ 34 91 562 46 45. Contact : Peter Salling psalling@afina.es or Rafael Vela, rafaelv@afina.pt

ISP, International Speciality Products .

Tel : +33 1 49 90 58 00. Contact Mrs Femia or Mr Olivier

Kalys SA :

10, rue du Chemin de fer, Centre d'Affaires Lebas, 59100 Roubais France. info@kalys.comTel : +33 (0)3 20 36 30 36 Fax : +33 (0)3 20 36 31 10

Louis François, 106 av Gén Leclerc, 94100, Saint Maur des fossés, 01 49 76 51 80 ou 01 49 76 36 42.

Nigay SA

nigay.sa@wanadoo.fr, ZI de la gare, La féculerie, BP2 , 42110 Feurs. Tel : 04 77 26 21 33. Contact : Yves Nigay

PCB Création :

http://www.pcb-creation.fr

Pebeyre

René Laurent :

107, avenue Franklin Roosevelt, 06117, Le Cannet cedex. Tel : 04 93 69 27 27