Derio, 15 December 2009. A great source of motivation of haute cuisine is to offer new sensations and experiences by revealing unexpected flavours and textures. However, the curiosity of the members of the Mugaritz restaurant regarding nutrition and the importance of a healthy diet has led them to take steps in a new direction. Aware of the quality of the ingredients used in haute cuisine catering, they have conducted a study to measure the nutritional value of dishes and to provide added value to the sensorial experience of visiting Mugaritz.

These studies have been developed together with AZTI-Tecnalia, who provided the scientific knowledge needed to assess the nutritional profile of the dishes and the contribution of the restaurant’s menus to the overall diet quality. To do so, they used scientific-technical criteria based on the scientific opinions of the EFSA (European Food Safety Agency).

The nutritional composition studies of the menus have been carried out based on a complete analysis of their composition, taking into account both macronutrients (proteins, sugars and saturated, monounsaturated and polyunsaturated fats), as well as micronutrients (sodium, potassium and calcium), along with fibre, cholesterol and EPA and DHA omega-3 fatty acids, among others.

The study made it possible to obtain information on the caloric and nutritional contribution of the menus offered by Mugaritz. It is a pioneer study that reveals the importance of haute cuisine as a reference, not only in the gastronomic sector, but in the nutrition field, taking nutrition into account in the context of a pleasure diet and acting as a prescriber for other sectors of modern catering.

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