Then as now – it's the way it's prepared that matters

Blanching – preserving freshness and colour

Blanching was originally used as a form of food preservation. The aim was to make vegetables last longer by heating them quickly and then quenching them. Today, blanching is an important way for chefs to preserve the fresh flavour and colour of vegetables. In this method of preparation, chefs cook the vegetables for a short time in boiling water and then plunge them into ice-cold water. The quenching not only strengthens the cell structure, but also brings texture and freshness to the plate.

Sous vide – water bath meets vacuum

Sous vide is a modern cooking technique that became popular in France in the 1970s. Although the method is relatively new, it has a long tradition. Even in the past, people used water baths to cook food slowly and gently at low temperatures. With sous vide, individual ingredients are placed in airtight vacuum bags and placed in a water bath, where they are cooked at a controlled, low temperature over a longer period of time. In particular, fine dining relies on the sous vide technique, which ideally promises particularly tender and flavourful dishes.

Filleting – cutting to perfection

Filleting is a preparation method with a long tradition, especially when it comes to preparing fish. Even the ancient Romans and Greeks knew that filleting affects the flavour of the fish, and that it is not just an aesthetic consideration. Today, this method of preparation is one of the basic techniques used in every professional kitchen. Whether it's a matter of filleting an orange, a salmon or a piece of beef, this cutting technique enables restaurateurs to unfold the flavour of the ingredients in an aesthetic manner.

Fermenting – enhancing flavour through ripening and preservation

Fermenting is one of the oldest methods of preserving food and intensifying flavours. For thousands of years, people around the world have used this technique to mature and preserve food of all kinds. Fermentation gives food a very special taste, and fermented foods are also said to have health benefits – two reasons why this method of preparation can be found in many kitchens today. Ingredients such as kimchi, kombucha or miso are not just side dishes, but essential components of many dishes. Fermentation not only enhances the flavour naturally, but also provides a deep sensory experience.

Grilling – smoke flavour from the Stone Age

Grilling is one of the oldest and most original ways of preparing food. Even in the Stone Age, people laid meat over an open fire. It is uncertain whether they grilled the meat for its flavour or to make it easier to eat. What used to be a common method of preparation is now enjoying great popularity in many gardens, especially during the summer months. Food service professionals use the technique all year round, employing charcoal, gas and even pellet grills to grill not only meat but also a wide variety of other ingredients. Vegetables such as peppers, courgettes, aubergines and corn on the cob are just as popular on the grill as grilled fruit, such as pineapple and peaches. Fish, seafood and vegetarian alternatives such as tofu or seitan also find their place on the grill. The variety of ingredients has made grilling an even more varied and creative method of preparation.

Baking – turning basic food into a pleasure

The ancient Egyptians and Romans were already using ovens to make bread and simple cakes from grain. Today, baking is a technique that goes far beyond bread and biscuits and is used not only in pâtisserie but also in gastronomy in a variety of ways. Whether it's quiches, lasagne or dishes au gratin, chefs bake their dishes evenly, intensively and with a rich aroma in the oven.

Traditional methods of preparation show that the gastronomy does not always have to reinvent itself to be innovative. Rather, it is more a matter of creativity, interpretation and combining different preparation techniques. By mastering different techniques, restaurateurs can play with flavours and textures.