1. Cooking is a language
through which all the following properties may be expressed: harmony,
creativity, happiness, beauty, poetry, complexity, magic, humour, provocation
2. The use of top quality
products and technical knowledge to prepare them properly are taken
3. All products have the
same gastronomic value, regardless of their price.
4. Preference is given to
vegetables and seafood, with a key role also being played by dairy products,
nuts and other products that make up a light form of cooking. In recent
years red meat and large cuts of poultry have been very sparingly used.
5. Although the characteristics
of the products may be modified (temperature, texture, shape, etc.),
the aim is always to preserve the purity of their original flavour,
except for processes that call for long cooking or seek the nuances
of particular reactions such as the Maillard reaction.
6. Cooking techniques, both
classic and modern, are a heritage that the cook has to know how to
exploit to the maximum.
7. As has occurred in most
fields of human evolution down the ages, new technologies are a resource
for the progress of cooking.
8. The family of stocks
is being extended. Together with the classic ones, lighter stocks performing
an identical function are now being used (waters, broths, consommés,
clarified vegetable juses, nut milk, etc.).
9. The information given
off by a dish is enjoyed through the senses; it is also enjoyed and
interpreted by reflection.
10. Taste is not the only
sense that can be stimulated: touch can also be played with (contrasts
of temperatures and textures), as well as smell, sight (colours, shapes,
trompe d’oeil, etc.), whereby the five senses become one of the
main points of reference in the creative cooking process.
11. The technique-concept
search is the apex of the creative pyramid.
12. Creation involves teamwork.
In addition, research has become consolidated as a new feature of the
culinary creative process.
13. The barriers between
the sweet and savoury world are being broken down. Importance is being
given to a new cold cuisine, particularly in the creation of the frozen
14. The classical structure
of dishes is being broken down: a veritable revolution is underway in
first courses and desserts, closely bound up with the concept of symbiosis
between the sweet and savoury world; in main dishes the "product-garnish-sauce"
hierarchy is being broken down.
15. A new way of serving
food is being promoted. The dishes are finished in the dining room by
the serving staff. In other cases the diners themselves participate
in this process.
16. Regional cuisine as
a style is an expression of its own geographical and cultural context
as well as its culinary traditions. Its bond with nature complements
and enriches this relationship with its environment.
17. Products and preparations
from other countries are subjected to one's particular style of cooking.
18. There are two main paths
towards attaining harmony of products and flavours: through memory (connection
with regional cooking traditions, adaptation, deconstruction, former
modern recipes), or through new combinations.
19. A culinary language
is being created which is becoming more and more ordered, that on some
occasions establishes a relationship with the world and language of
20. Recipes are designed
to ensure that harmony is to be found in small servings.
irony, spectacle, performance are completely legitimate, as long as
they are not superficial but respond to, or are closely bound up with,
a process of gastronomic reflection.
22. The menu de dégustation
is the finest expression of avant-garde cooking. The structure is alive
and subject to changes. Concepts such as snacks, tapas, pre-desserts,
morphs, etc., are coming into their own.
23. Knowledge and/or collaboration
with experts from different fields (gastronomic culture, history, industrial
design, etc.,) is essential for progress in cooking. In particular collaboration
with the food industry and the scientific world has brought about fundamental
advances. Sharing this knowledge among cooking professionals has contributed
to this evolution.