What is the term for Alain Ducasse’s philosophy centered on ingredient quality with minimal intervention?
Answer
Naturalité
Alain Ducasse’s central culinary philosophy is known as naturalité. This concept demands a commitment to highlighting the inherent quality and purity of ingredients, often achieved through minimal intervention or ornamentation on the plate. This approach represents a further refinement from the earlier Nouvelle Cuisine, focusing on radical transparency of flavor. While Bocuse liberated cooking from excessive richness, Ducasse’s naturalité aims to liberate it from unnecessary complexity, ensuring the core flavor profile of the fish or vegetable shines through most clearly.
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