The French National Center for Scientific Research (Centre national de la recherche scientifique, CNRS) is the largest governmental research organisation in France and the largest fundamental science agency in Europe.
We specifically thank UMI, UMR7144 and 8227 for the generous contributions.
Founded in 1872, the Station Biologique de Roscoff (SBR) is a centre for research and higher education in marine biology and ecology. It is jointly run by the National Centre for Scientific Research (CNRS) and the Sorbonne University (Paris).
Galettes et crêpes réalisées avec les farines de sarrasin et de froment issues de l’agriculture biologique et cidre biologique. Nous privilégions les produits Bio artisanaux et locaux. Vacances scolaires : service en continu.
New England Biolabs (NEB) produces and supplies recombinant and native enzyme reagents for the life science research,[1] as well as providing solutions[buzzword] supporting genome editing, synthetic biology and next-generation sequencing.[2] NEB also provides free access to research tools such as REBASE, InBASE, and Polbase.
STARLAB is your lab supplier.
STARLAB develops and manufactures high quality pipette tips, pipettes and other laboratory products for research and development.
A Roscoff, le Mélange des Saveurs de la Cuisine Asiatique et de Produits de Bretagne Au Restaurant de Roscoff, dans un cadre agréable, venez savourer une cuisine viétnamienne, chinoise et thailandaise raffinée.
Nous fabriquons, au sein de la Maison Georges Larnicol, de nombreuses douceurs. Mais notre produit phare reste la Kouignette® (marque déposée), une petite pâtisserie feuilletée, croustillante sur les bords et moelleuse à cœur.
Certains l'aiment réchauffée au four pour le goûter, d'autres sur le pouce telle quelle et à température ambiante, d'autres encore en font tout un dessert... Mais quelle que soit la façon dont on l'apprécie, elle trouve toujours sa place à notre table !
When Henri Courtois presented his seaweed and his project in 1996, most of his interlocutors thought that the excess iodine had gone to his head.
Convinced of the culinary potential of seaweed, he rode his bike with its cooler of fresh seaweed, from the most starred kitchens to the local bistro, passing by vegetarian restaurants, delicatessens and organic product stores. If the desire to eat these marine plants is there, then “how do we do it”?, which led Henri to offer “ready to eat” products. The range of Bord à Bord tartares was launched.