GENETICS
“The elegance implies renunciation”
Coco Chanel
The MINIMALISM is the style that chases the beauty of simplicity*. Do without the pointless. In minimalism, gastronomic there are subestilos as Essentialism, the Decline or the Pluralism of.
The ESSENTIALISM is the current most extreme and pure. Practice the “less is more” and look for the maximum expression of the natural virtue of the food. Enhance your attributes by using a precise technique and a nudity aesthetic (without giving up the beauty and visual impact). But it goes beyond that. It symbolizes the deep conviction for a natural kitchen, and an extreme sensitivity to the environment.
But we evolve towards the kitchen RADICAL. to The contrary of what I understand usually with the term, “radical” means “relating to or belonging to root” and “fundamental or essential”. Thus, the kitchen Radical is essentialism linked to the territory and its culture.
“I prefer the simplicity reflected the complexity enforced.”
AM
With this sentence we synthesize our ideology. It is itself the essence of a kitchen essential. And decompressed with the ideas that mark the beginning of their career:
the Exoticism of Proximity** and the exploration of the vicinity.
Ancient wisdom, sensitivity technique.
To get away from the predictable.
The foundation of the dishes. The singularity.
Participate in the product.
The producer is a part of the team.
“Japoterráneos”. Japanese soul, body, mediterranean.
The Austerity.
The flavor above the address.
Temporality extreme.
What the product hides.
Sweet, sweet little.
In the well-being of a tasting menu.
Globalization coherent.
Diffusion and claim.
Gastronomy responsible.
Kitchen ethics.
The virtue of the draw.
High naturalness.
The dynamism and practicality.
Flight of the exaggeration.
The interaction and complicity as an ingredient.
Be increasingly AÜRTENTICOS.
“That it lacks the glitz and ornaments. That lacks exornación and artifice, and express informed and course concepts. That work with straight-forwardness and sometimes resort to the spontaneity. Without duplicity and deception. Who says what he feels.”
**EXOTIC PROXIMITY
Why would you do a green curry exclusively with products close to us? Because we can. We can get to the nuances of the kitchens that we love using food more grounded. The traditional products are not an inheritance improfanable. We can reinterpret them without being insolent, respecting its essence and adapting them to current needs, lighter. The exoticism of proximity is a claim, not against globalization ethics, but in favour of the genuineness and against the abuse of mediocrity foreign. This exaltation destroys the menestralía. Since years in Aürt we discard most of the seasonings in asian trade. We find certain records to produce our own toppings with food nearby and season. We dive deeper to discover the environment, to the foreign and rediscover the natives. It is a universe equally unfathomable. We mola enfangarnos in everything that surrounds us, and whose expertise we provide people tocables of proven experience and wisdom. There is No better Wikipedia for a cook that learn directly from their producers. It is a privilege to participate in that kitchen. And, in parallel, to help preserve. This is a cause more vital than worthy. Since 2006 Artur what promulgated. All this to explain that we make a green curry (below) treating it as a salad spoon. Using herbs, vegetables, tubers, condiments and spices characteristic of our culture, getting descontextualizarlas and take them out of their daily life. To demonstrate that ours can be a cuisine as vibrant as any other. With the advantage of having the best product in its best. And that when we use the external what we do without hesitation and with the head high. Adding excellence. But the moral is, if the end is not really good, everything else is insufficient.
