1990. Journey to the avant-garde.
1990 was the year we began to find our feet in the gastronomic world, and our focus was no
longer just the Michelin Guide, but also the Gault & Millau guide and magazine, founded by Henri Gault and Christian Millau, who almost
twenty years previously had backed and given nouvelle cuisine its name. Thanks to them we became aware of the existence of two chefs
considered to be among the most advanced of their time, Michel Bras and Pierre Gagnaire, and we decided to become acquainted with their
cooking in situ. That trip marked our outlook on cooking. From Gagnaire we learnt something that may be summed up thus: “Everything is
possible”. With Bras we discovered sensitivity, the world of nature, respect for the pronounced flavour of each product, to a level that we had never
experienced up to then, a cooking concept based on purity. The enthusiasm they aroused in us began to mark our cuisine, with a combination of a
regional-based style, which had been our trademark up to then, and a more avant-garde style that had no roots.
The Gault Millau guide from 1990.