Researcher at the CNRS and the National Museum of Natural History in Paris
A food specialist, Christophe Lavelle teaches culinary physico-bio-chemistry at numerous universities and schools (including the University of Toulouse, University of Cergy-Pontoise, Le Cordon Bleu, and the Basque Culinary Centre) and regularly holds talks for the public and professionals (chefs, tutor, engineers). He is also co-manager of the PALIM (food heritage) network of the Sorbonne-Universities Alliance and a tutor at the INSPE for cooking and pastry teachers. He recently published “All the Chemistry You Need to Know to Become a Chef!” (Flammarion, 2017) and ″I Eat Therefore I Am.″ (Editions du Musée de l'Homme, 2019).
© MNHN - JC Domenech