3rd International Conference on Nanostructures SElf-Assembly

NanoSEA 2010 

Congress Center, Cassis, French Riviera,  28 June - 2 July 2010

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& pictures   |   programme   |   posters sessions   |   location   |  accomodation   |  special events   |  venue |  exhibition   |  sponsors   |

Special events

-          Conference gala dinner (Wednesday 30th)

Kir de Bienvenue


Fricassée de Saint Jacques et Scampis à la provençale


Dorade Royale Grillée pour deux personnes

(selon arrivage)


Pâtisserie maison -Café

1 bouteille de vin de pays

pour 3 personnes

-          Conference menus (lunches)

Lundi 28 Juin

Soupe de  Poissons et sa rouille


Dos de Cabillaud à la crème de citron


Pâtisserie - Café

Mardi 29 Juin

Chiffonnade de Jambon cru


Daube provençale, pâtes fraîches


Pâtisserie - Café

Mercredi 30 juin : cocktail

Jeudi 1 Juillet

Terrines de Volaille Maison


Rôti de Bœuf, Gratin Dauphinois


Pâtisserie - Café

Vendredi 2 Juillet

Terrine de légumes, coulis de Tomates


Pavé de Saumon aux amandes


Pâtisserie - Café

-          Excursion to Cassis Calanques by boat

The 12 Calanques hills, sort of Provencal fiords, emerged 6 millions years ago. The calanques are deep narrow valleys, surrounded by abrupt rocky cliffs, dug in former times by rivers which were flodded by the sea in 10000 years ago. The Cosquer cave found in 1984 120ft underwater, proved human presence 25 000 years ago.

Today, the tiny beaches surrounded with high white walls falling into the turquoise water offer an impressive panorama to the walkers and boat trippers and a well known spot to rock climbers. Wildlife abounds with countless seabirds, foxes, stone martens, bats… and a flora offering more than 900 plant species. The Calanques mountains also offer 160 km of protected tracks along the coast between Marseille and Cassis, reaching its highest point at Mont Puget (565m).

-          Two wine testing sessions:Tuesday and Thursday evening during the posters sessions.

Cassis is renowned in the South of France for its white wine. A slightly nutty flavor and a golden straw color, it goes well with the regional seafood. The blanc de blanc is especially good. Cassis red and small amounts of rosé are also made.

Chairpersons : Isabelle Berbezier (Im2np, CNRS, Marseille, France) and Maurizio De Crescenzi, (University Roma II Tor Vergata, Italy)