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We ended the twentieth century with an acclaimed school of intrepid chefs sheltered by the novel avant-garde cuisine, which offered us freshness and transgression in the art of cooking.
Grouped under the well-known and media Michelin stars, the chefs pushed to get these awards, which at the same time offered them diffusion, visibility and in most cases also profitability for their artistic activity.
Its main characteristic was to surprise the diner by offering some very well structured culinary elaborations on the food base, but masterfully composed in the art and design of the presentation.
The volume was not what counted the most, although the bites were scarce, their potentiality in flavor and color, did not leave us unnoticed. Everything elaborated down to the smallest detail, from the plate, to the placement, the smell, the tones, contrasts, etc.
The new century brought us a change in the gastronomic trend
But we come to the XNUMXst century and already in this third decade recently started, we find that the producer is no longer the main focus, however, it is still the best valued and without it there is no creation.
Now everything has been focused on consumers, we are surely ahead of the “Century of the experiences”.
There are no longer distances to enjoy a gastronomic pleasure without equal, where food is an important but not objective piece, it is the base, and everything is inspired by it. But what is most important is that it be tasted in different settings, even on unusual occasions, that contain culinary deterrents, in order to achieve exclusive settings.
Not everything is maximum luxury and glamor, the experience is and should be popular, close and accessible, since the eccentricity of the great chefs was only available to a few, and now every chef aspires to make his profession or business profitable. We have passed from being stars, to turning our guests into stars.
It is already very normal to see a business lunch in a thematic restaurant, because it brings closer to the daily reality, the gastronomic markets are booming, and you do not know if you are in a place of shopping, tasting or leisure …
The whole must be seen as a whole, and in order not to be left behind, the innovation remains in the hands of avant-garde chefs that through showcookings or kitchen laboratories, offer exclusive meals to a few diners per day, to experience new ways of making or ways of understanding gastronomy.
It is in a way a return to the previous kitchen, vintage in creation, but with a huge customer experience load.
How will star or review chefs be rated?
From now on, the Stars will not be the only objective of restaurants to capture customers and show what their culinary DNA is, but the goals will be measured, seeing what they are able to offer to their diners. This will surely be more valued by customers, beyond the value opinion of some gastronomic critics.
We cannot forget the famous and prestigious Chef Alain Ducasse, which only five years ago, was the first cook to send food into space, safely transported with affection, fantastic preparation and of course, last generation packaging for the crew of the space station …
What will be the next frontier now? For the moment, surely on earth and in some culinary paradise, the cradle or room of the best food transformers of the moment.
Be up to date with what they are Restaurants and Chefs with Michelin Stars in Spain and Portugal It’s simple, and a few months ago our colleagues from Bon Viveur specialized in gastronomy wrote about these, an interesting article to know all the winners of Michelin stars for 2020, which you can read here.