Week-end d'Inauguration - Exposition Chemical Kitchen - Cheeese !

Come and discover living, active cultures at the Chemical Kitchen exhibition... Yeasts, molds, cheeses: we'll tell you all about the different fermentations that ultimately delight our taste buds. Scientific workshops, tasty tastings and creamy photography are on the program. Say cheeeese!

DEMONSTRATIONS AND SALES
- ENSAIA FERMENTATION CLUB - ENSAIA students
Join a (r)affiné club to learn more about cheese, fermentation and recipes accessible to all. Take the opportunity to discover their products through a sale of cheeses from the Bouzule farm (Champenoux).
- ROSES DE SABLES EN CHOCOLATS - Students from Lycée Stanislas - bakery section
With the festive season just around the corner, what better time to learn how to make bite-sized chocolate candies? Discover these students' techniques and take part in hands-on workshops with the whole family (6 years and up).
- KOMBUCHA MAKING - Jérémy Brouillot, founder of T'Chanami
A workshop for beginner mixologists! Discover how tea, bacteria, yeast and sugar work together to create an amazing drink!
- OBSERVATION OF THE FERMENTATION OF A CEREAL MOUT - Brasserie Coin Coin
Blonde, dark, white, russet... there are a multitude of beers with very different flavors to be consumed in moderation. With the help of the brewery, discover the raw materials used to make this beverage, and in particular the role of yeast and its benefits.

CREATIVE MOMENTS
- COUP DE TORCHON - By Spray Lab - Centre Culturel Georges Pomp It Up
Continuous screen-printing workshop. Bring your tea towels or aprons (100% cotton) to create an original silkscreen print in the colors of the exhibition.
- LA TÊTE DANS LE BOCAL - Photobooth by Bout d'essai
Dreaming of being a pickle? Come and be canned in style! Zero additives, 100% you. An offbeat, funny and slightly spicy photo shoot where your head ends up in a jar (without vinegar, I promise). A photo to keep preciously in a cool place, with no expiration date, and to consume without moderation.
- DJ SET - DO THE FUNKY CHICKEN! - By Dr. Pretorius
Join us on Saturday from 5 to 8 p.m. for a tasty Dj set, featuring eclectic nuggets and spicy selections! Get ready to toast your ears!
- MOUSSE ENGRAVING - By Marine Richardier
Using microscopes, observe the fascinating micro-organisms responsible for fermentation and create an engraving motif to represent them.



GUSTATORY WORKSHOPS
- ROLL WHO CAN! - Rouelle and Radish
Who can roll the best, the fastest and without dropping everything? This crazy culinary competition is open to all, with no registration and no stress! On the menu: a perfect samossa triangle, a soft spring roll, and a melting sweet cone with miso caramel. Three rolls, one timer, and a whole lot of laughs and deliciousness! Live tastings, demonstrations and prizes for the fastest.
- WIKI CHEESE
A contribution workshop specially designed for Wikipedia buffs and cheese lovers (yes, there is such a thing!).

SCIENTIFIC MEDIATIONS
- DISCOVERING FERMENTED MILK! - Lou Leguevel, Louanne Botta, students at IUT Brabois Génie biologique
Meet two energetic future dieticians as they explore the secrets of fermented milk! Between quizzes and surprises, you'll learn how milk is transformed into yoghurt, kefir or fromage blanc... and why these new products are real allies for our health!
- NO CHEESE WITHOUT BREAD! - Le Féru des sciences
PRESENTATION: Discover the secret of dough that swells and bread that rises! A dive into the fascinating world of yeast, the micro-organisms that transform flour into a delicious loaf. A scientific adventure to savor, between fermentation and deliciousness.
- LACTOFERMENTATION, ANOTHER WAY TO CONSERVE - Arnaud Delacour
A gourmet immersion into the world of lacto-fermentation, a preservation technique that has been forgotten for a century, yet can be used every day.

TASTY MINI CONF'
- TRADITIONAL FERMENTED MILK PRODUCTS FROM CENTRAL ASIA - Almagul Baubekova, microbiologist
- DID THE ROMANS DISAPPEAR BECAUSE OF THEIR DIET? - Elisabetta Interdonatto, teacher-researcher and archaeologist. Alice Mougenot, dietician and nutritionist

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