“It is designed to be an interactive and sensorial experience for visitors: The smell of chicken bubbling away in a casserole pot wafts through the space dedicated to traditional Lyonnaise cuisine, while a virtual exhibit recreates the sights and sounds of an open-air farmer’s market…. culinary workshops and experimental laboratories are designed to enrich the visitor experience.”

“Florent Bonnetain, project director and general manager, said that the culinary center aims to draw on the building’s heritage as a former hospital by exploring the connections between food and nutrition, along with sustainability, economics and international food culture."

“We’re looking at the subject of gastronomy as a whole,”Mr. Bonnetain said. “There are thematic food museums around the world, but here we wanted to take gastronomy and approach it from a cultural and educational point of view.”

See here for the full article, “At Museums Around the World, a Focus on Food”, Vivian Song, The New York Times, 12th November 2019.

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