“… at the end the author, exhausted, took the ink and printed his unknown name on the piece of cloth, immortalizing his masterpiece.” That creator who shapes his feeling, where he becomes one with the work, in which a rough, inert and dead marble rock comes to life as the chisel and mallet pass over it; or the brush and the ink that he unites to reveal on the canvas a face with paradise behind him. The eyes are adorned to be able to admire this art, the flash of colors, shapes, and so on. But what about taste? For some, cooking is an art, since not only the preparation is mounted on a dish, but it also gives it shape, concordance, contrast, feeling and heart, the chef is reflected in the dish, he seeks to cause sensations to the diner and leave his signature on every bite.
Under this principle the “signature cuisine” is born, for many an exaggeration, for others another synonym for pretentious dishes; and only for a few the delight of trying something original, personal and, without exaggeration, even unique. At the beginning of the 80’s, the “New Basque Cuisine” movement began, in which some chefs got together to modify old recipes and transform regional flavors, as well as offer higher quality and leave behind abundant quantities but lack of presentation. In this swing, minimalist, simple and creative dishes emerged, but there was no lack of copies, excesses and abuses, for which this signature cuisine was forged, a trend with its own and personal name, where the chef is an artist, the kitchen is its frame and the plate his canvas.
In the search for an identity, chefs found in signature cuisine the way to exploit their talents, master the basic techniques to perfection and apply them in their creations, where basically the objective is to highlight the flavor of the main ingredient, but with the combination of the rest of its components the mixture becomes revolutionary, as in the case of nouvelle cuisine. For pastry the most common ingredients are caramel and licorice, which is the stem of licorice, for cooking in general, flowers are used, such as rose petals, orange blossom flowers, lavenders, violets, orchids, chrysanthemums, cress and pumpkin flowers, the use of meat is indistinct, whether it is beef, pork, chicken, game, fish and shellfish, only lightly cooked, grilled and rarely fried. In the presentation of the dish, contrast, light color are fundamental, small portions placed in an attractive way give the final touch to the work, extravagant presentations in crystal glasses, amorphous dishes or common materials surround the diner and give the opportunity to eat something relatively unique.