When talking about Nouvelle cuisine, it specifically refers to the way food is presented, taking into account that visual stimulation is as important as the other senses.
Currently, the trend towards new cuisine remains active, integrated into avant-garde cooking, characterized by offering minimalist portions on large plates, aspects that were prominent in nouvelle cuisine.
The New Basque Cuisine emerged in the 1970s in Gipuzkoa thanks to a group of young Basque chefs who wanted to innovate traditional Basque cooking. They based their creations on classic Basque cuisine but incorporated new aromas, ingredients, and techniques from French haute cuisine.
This approach resulted in a synthesis of cultures and flavors, based on three principles: the recovery of traditional recipes and lost dishes, the authenticity of ingredients using seasonal products, and expanding the repertoire through creativity, using local ingredients previously unused, such as seaweed and sea urchins.
Thus was born the New Basque Cuisine, characterized by minimal manipulation of raw materials, limited use of overly elaborate sauces, and four sauces that distinguish it from other culinary worlds: the red sauce, based on onion and choricero pepper; the green sauce, made with parsley; and the black sauce, made with onion and cuttlefish ink. Among the dishes of the New Basque Cuisine, one cannot forget spider crab and lobster with caviar.
