Applied extraction research laboratory
Research and development
Scientific partnerships
Research on organic (called « considérables ») chemistry and sustainable agriculture
Institut Fédératif de Recherches
Organic chemistry research
Institut du Tourisme Côte d'Azur Vincent Tricard
Organic chemistry research
Institiut de chimie de Nice - Pr. Fernandez & Dr. Papaiconomou
Organic chemistry research
Laboratoire biologie marine Pr. Cécile Sabourault
Organic chemistry research
Mycophyto - Justine Lipuma et Christine Poncet
Sustainable agriculture research
Christian Sinicropi practices the "science of smells"
This discipline is based on an in-depth knowledge of aromatic compounds, chemical interactions and the sensory perceptions involved in tasting.
In this context, Christian, as a chef and researcher, uses specific techniques in his laboratory to identify and combine subtle or pronounced notes of fragrance and flavor. By playing with smells, sensations and taste nuances, he creates unique culinary experiences, which he describes as ‘culinary ecosystems’.
This science plays an essential role in the development of unique dishes and flavors, allowing the chef to push back the haute cuisine traditional boundaries by exploring new blends and aromatic associations to offer rich and innovative sensory experiences to gourmets and food lovers.
Vision
Exploring the taste anatomy is a complex journey that combines science, psychology and gastronomic culture.
Research
Extracting fragrances and flavors is a process that combines traditional know-how, modern technology, scientific knowledge and creativity.
Results
Christian Sinicropi's work has contributed to the emergence of a food products new generation combining innovation, elegance and refinement.