Xenex promotes Alain Ducasse's Naturalite Cuisine

Apr 14, 2022

Xenex promotes Alain Ducasse's Naturalite Cuisine

An amazing three-day training program for chefs was completed a few days ago regarding the new philosophy of the French Chef Alain Ducasse entitled "Naturalite Cuisine". The French Chef Florian Gravelle from Ecole Ducasse, visited Athens and presented the new techniques that have been worked on and developed in Naturalite Cuisine for the last 7 years.

During the workshop, Chef Florian Gravelle shared with the participants fermentation techniques, pickling techniques, tips on the use of the "bitter" element in cooking, dehydration and rehydration techniques, emulsions and condiments, as well as tips for proper management of and the reduction food waste showing e.g. how chefs can use rinds or celery leaves in various preparations such as broths. In addition, he shared with the attendees secrets and techniques related to the drying of various materials and creating different kinds of "powders" in order to enhance the taste of the dishes right before serving them.

During the program were also presented tips, techniques and ideas related to the following topics:

Creating a veggie and more conscientious menu.
The creation of a menu adapted to the new trends of flexible and special diet, vegetarian, gluten free, etc.
The processing of healthy and balanced recipes enhancing the taste of raw materials in order to create even more delicious combinations.
The use of different cereals, gluten-free flours, super foods and nutraceuticals.
The limited use of products of animal origin: less quantity, more quality.
The reduced use of salt, sugar and fat.

Xenex has contributed to the smooth operation of this magnificent event by providing the equipment of the kitchen. For this purpose, were used the following products: