CREATIVE CUISINE

 

   Hello to everybody, today I`m going to talk about the last culinary tendences. What we know today as creative or signature cuisine is the development of the "Nouvelle Cuisine", tendence that appeared in the 70`s as a response to classic French "Cuisine Classique". The "Nouvelle Cuisine" that was characterized by its commitment to lighter and more refined dishes far from heavy sauces like an elephant or overcooked vegetables softer than chewing gum, and for giving capital importace to the visual presentation of dishes as if we were eating through the eyes instead through the mouth. In the past, food was valued only for the quality of the product and its price,. Today, a gastronomic experience includes the quality of the product, the presentation, the feelings, the flavor and the surprise of the dishes.

   Nowadays, many gastronomic establishments call themselves creative or signature cuisine places, but this is far from the truth, in some of those places the experience can be worse than in the hell. Many people have the wrong idea about what creative signature cuisine really is. They are so confused they look like a dizzy duck. Many restaurants and gastro bars use this confusion to offer in their menus dishes that are far from being classified as creative cuisine and close to earning the expulsion of the sector and much closer to being destructive cuisine than signature cuisine.

   Ferrán Adriá, at El Bulli restaurant, is the paradigm of what is defined as creative and signature cuisine. There is no doubt that the creativity, research and use of new technologies that El Bulli has developed have resulted in the perfect harmony between Art, Science and Gastronomy, like culinary paradise. The results are sublime and difficult to beat by anyone ever.

   Two weeks ago I visited a gastro bar called "The Avant-Garde Stove", there, the only avant-garde I could find was dirt, delay, confusion and some dishes that just looking at them made you want to cry. The place had a very modern decoration and furniture, but was dirty as a piggy bank, the waiting time for the first dishes was like two centuries, otherwise, they were at the wrong table so many times that I don`t remember, and finally, what was presented as creative cuisine was nothing more than a overlap of undercooked genres, one on the top of the other, with several drips of colored sauce.

   Here is a short video to understand a little better what creative cucisine is. Advice:  take a look before going in to eat.