Exhibition (R)evolutions on our plates

When we talk about culinary innovation, we often picture futuristic dishes, spectacular techniques and chefs who push the boundaries of creativity. Yet innovation isn’t confined to the kitchens of top restaurants: it’s also found in our everyday lives, in our actions, our recipes and even in the way we eat.

This is the very essence of ‘(R)evolutions on the Plate’, the temporary exhibition on display at the Cité internationale de la gastronomie et du vin in Dijon until 28 March 2027.

Here, there’s no question of simply being a spectator. With an immersive show, hands-on activities, games, collectable items and interviews with chefs and experts, the exhibition explores the different ways of innovating in the kitchen.

The exhibition is aimed at everyone from the simply curious to gastronomy enthusiasts, families and anyone who enjoys understanding what lies behind a recipe. In particular, it explores what drives a cook – whether professional or amateur – to create a new dish or to rethink the way they eat.