About a month ago, in Spain the debate about haute cuisine arose when, at the presentation of his book, the chef Santi Santamaría defended traditional cuisine, calling out “nouvelle cuisine**” as unnatural and healthy.
It didn’t take long for several famous chefs to come to the defense of colleagues like Arzak, arguing that they have taken Spanish cuisine to the top of the international gastronomic scene, turning it into an art.
And as a result of that I wonder…What would our traditional dishes be like if they had the names of haute cuisine? I’m going to try to name them and see what results are obtained.
Potato omelette: Potato starch extract based on caramelized egg with onion aroma.
Paella: Sea of rice with a touch of saffron with mussel threads in tempura.
Squid Sandwich: Cuttlefish foam with aioli syrup on crispy corn flour.
Fabada: Bean soup with bacon smoke, blood sausage sorbet and chorizo bread.
Patatas Bravas: Mounted potatoes with tomato hummus and spicy powder (tabasco).
Can you think of any more? Do they seem more or less appetizing to you?