1994. The birth of technique-concept cuisine.
In 1994 we began to suspect that for our cuisine to develop at the pace we wanted, we would need to expand our
idea of creativity and orientate our search not so much towards mixtures of products or variations on concepts that already existed in order to create
new recipes, but to create new concepts and techniques. From then on, the technique-concept search was our main creative pillar, without abandoning
other styles and methods, and this gave rise in subsequent years to our foams, new pasta, new ravioli, the frozen savoury world, new caramelisation,
and so on. Technique-concept creativity almost certainly marks the most important difference between a cuisine that is merely creative and one
that is constantly evolving.
Textured vegetable panaché, an icon of technical-conceptual.