The Modernist: Three Michelin-star chef, Yannick Alléno
Modern Cuisine is a culinary movement started by Alléno in 2013. His Manifesto of Modern Cuisine lays out the basic principles as follows:
1. Serve fresh products. 2. Respect the seasons. 3. Highlight foraged produce. 4. Prioritize plants/vegetables. 5. Be inspired by the flow of the French
Gastronomic Meal. 6. Make the aperitif an exciting moment. 7. Serve bread as a specialty. 8. Make the main course the center of the meal. 9. Be creative with cheese, to make a link
between sweet and salty. 10. Assemble flavors in your desserts. 11. Create, invent, don’t just rework. 12. Prioritize new techniques. 13. Use revolutionary culinary tools. 14. Perfect the extractions for making jus (juices). 15. Concentrate, don’t evaporate. 16. Ferment, age, marinade, when necessary. 17. Prioritize service in the restaurant. 18. Refine food and wine pairing.
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