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First sous vide in a restaurant -
Sous vide foie gras terriene. -
Liquit nitrogen ice cream. -
Invention of Cvap. -
Spiced Chilli: Oil (Oil infusion) -
Aromatic oils. -
Service on a skewer. -
Squid Ink Bean Sprouts Rissotto (Deconstruction). -
Tomato Powder (Microwave dehydration). -
Hot siphoned emulsion. -
Soft Boiled Egg and Garlic Emulsion. -
Siphon agar fluid gel foam. -
Gellan coating gel. -
Melon Caviar (Basic spherification). -
Gelatin clarification. -
Gruyère Spheres (Pectin sphecification). -
Seafood Paper (Book of seafood paper, label side). -
Carbonated Mojito Spheres (Carbonated spherification). -
How to Clarify Liquids with Agar. -
Was the recognition of Noma, a restaurant located in Copenhagen, Denmark, as the best restaurant in the world by Restaurant magazine. This recognition unveiled "New Nordic Cuisine" and popularized avant-garde cuisine and innovative local ingredients in the world of gastronomy. -
Modernist Béchamel: Pressure cooker, thickener blend. -
Whipped Butter: Delta decalactone, whipping siphon. -
An important technique in contemporary gastronomy was the use of sous-vide cooking techniques, which consisted of cooking food in vacuum-sealed bags at controlled temperatures in hot water. This technique allows food to be cooked evenly and preserves its nutrients and flavors. In addition, the foam technique, which consists of creating a light and airy texture from liquid ingredients and gases, was also frequently used to add a touch of elegance to dishes.
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Most Outstanding Contemporary Chef Cuisines:
Ferran Adria (El Bulli, Spain).
Heston Blumenthal (The Fat Duck, UK).
René Redzepi (Noma, Denmark). -
It was the rise of molecular cooking and the use of advanced techniques and tools in food preparation. There was also an increase in the popularity of local and sustainable food, as well as a growing interest in exploring new flavors and culinary cultures. -
A prominent trend in contemporary cooking was molecular cooking, which uses techniques and chemicals to manipulate the flavors and textures of food. The cuisine of local and seasonal products was also valued, as well as the incorporation of elements from different culinary cultures in dishes and menus. -
The "snackfication" of everything. -
Most Outstanding Contemporary Chef Cuisines:
Massimo Bottura (Osteria Francescana, Italy).
Daniel Humm (Eleven Madison Park, United States).
Joan Roca (El Celler de Can Roca, Spain). -
Apéro or gelato di verdura (New vegetable ice cream). -
The preference for vegan, vegetarian and healthy foods. -
An important event in contemporary gastronomy was the consolidation of the author's cooking trend and the popularization of "molecular gastronomy". Many renowned chefs began experimenting with innovative techniques and products to create amazing dishes and unique dining experiences for diners. There was also an increase in awareness of sustainability in food, leading to increased demand for organic and local ingredients. -
Most Outstanding Contemporary Chef Cuisines:
Christina Tosi (Milk Bar, United States).
Virgilio Martínez (Central, Peru).
Ana Ros (Hiša Franko, Slovenia). -
The rise of Molecular Cuisine -
Most Outstanding Contemporary Chef Cuisines:
Helena Rizzo (Peanut, Brazil).
Jiro Ono (Sukiyabashi Jiro, Japan).
Alex Atala (D.O.M., Brazil). -
It was the consolidation of the plant-based or plant-based food trend, with an increase in demand and popularity for vegan and vegetarian foods. In addition, there was also a focus on sustainability and waste reduction in the culinary industry.