The creativity and innovation of haute cuisine are partnered with scientific and technological knowledge

In recent years, the dissemination of food research results has given rise to a greater exchange of knowledge and made information more accessible. This has opened up a new world of possibilities for gastronomy. Haute cuisine is adopting processes and methods present in other much more advanced fields than gastronomy. Trends show that, on the one hand, there is a need to find new products and processes, and on the other hand, everyday habits and products are under continual evaluation to be corrected or highlight their value-added features. The technology and methods used in laboratories have been redefined and are being applied to culinary processes and to the development of new food products for the industry.

“Scientific cuisine” is defined by Davide Cassi as the field of research that looks for new techniques and processes utilising scientific methodology and knowledge based on observation, the formulation of general hypothesis and their verification through experimentation. Not forgetting that the ultimate goal is to produce good food and serve up creativity, excellence and pleasure.

In this respect, the creativity and innovation found in the haute cuisine served at the Mugaritz restaurant, run by Andoni Luis Aduriz (owner of 2 Michelin stars), is combined with the scientific and technological knowledge of AZTI to adapt new concepts and ideas and transform them into new foods for the consumer.

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