An early activist, the pioneer of molecular cuisine in France is known for his atypical career and his solidarity projects. Thierry Marx co-founded in 2013 at the University of Orsay with the researcher in physico-chemistry, Raphaël Haumont, the French Center for Culinary Innovation (CFIC). A place bringing together different disciplines (science, art, design, sociology) around a fundamental question: the cuisine of the future. Inspired by this evolution of food taking into account all environmental and health issues by 2050, he is now committed alongside the Japanese group Shiseido and deciphers, exclusively for
Le Figaro,
the synergy possible between sustainable gastronomy and eco-responsible beauty. Interview.
LE FIGARO.
- Eat, nourish your skin… The boundaries between food and cosmetics seem increasingly thin.
Thierry MARX.
-
It is true… and it is not new.
In the 15th century, the treaty of the School of Medicine of Salerno
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