The event’s theme, ‘Excellence in Plants: from Biology to Culinary’ focused on strengthening the relationships between gourmet food, science and the flavor industry. One of the main ingredients featured were onions, an ingredient used in a variety of foods cross-culturally.
Held at Le Flouris Restaurant, outside of Geneva, the attendees discussed the many uses of the onion as a taste-enhancing ingredient. Key topics in the discussion were: the biology of the onion, the aromatic chemistry, culinary benefits and its nutritional profile.
Guests were served a gourmet meal with the onion as a main ingredient, featuring natural onion extracts and a new olive oil dressing created by Firmenich and Chef Claude Legras.
