Once you are strong in your decision to start a business, the very first step to take before digging into a formal part is to choose a business structure for your future venture. In fact, this choice is highly important since the business structure is the core component that will greatly impact many aspects of your business activity. Primarily, though, it’s about assets distribution and taxation. Hence, many beginner entrepreneurs usually end up choosing between an LLC and an S-Corporation as the two most popular legal frameworks for startuppers. 

So, an LLC or an S-Corp? While it’s rather a question to an attorney or a business consultant at https://bestllcservices.co/, it’s always nice to have a general idea about how these two business structures stack up and function. If you plan to hire one of the best LLC services to take you through the business formation process, you can find a lot of info on their websites. And if you favor a DIY route, we’ve made a quick overview on this issue.    

S-Corp or LLC Formation: What They Have in Common

First off, let’s look at what these two business structures are. For the start, an S-Corp is not actually a business structure, unlike an LLC. It’s rather a tax classification for IRS purposes. And it requires the establishment of a corporation or a C-Corp first. A corporation is normally founded by several co-owners who share the same business goals. The ownership rights are distributed pro-rata to each owner’s contributions to the corporate equity. Meanwhile, neither of the co-owners is personally liable for the corporate financial obligations, which is a big plus of this entity type. 

A limited liability company or an LLC speaks for itself. Limited liability stands for the limited personal liability of the company owners in business obligations. In other words, LLC company members have no personal commitments on business-related financial issues and their personal assets are protected against those commitments as well. A relatively new business form, an LLC combines a corporate limited liability shield or a corporate veil with a more simple management structure of a proprietorship. 

As you can see, a common feature for both business structures is limited liability protection. And this is one of the biggest advantages of these two business forms. Ensuring that your personal savings and funds are securely protected from business liabilities is by far the best motivation for entrepreneurs who stand on the verge of business incorporation. They can start their business in a lawful manner with peace of mind about their own property.  

S-Corp or LLC Formation: Major Differences Between These Business Structures

At a glance, LLCs and S-Corps look very much alike. What’s more, given that an S-Corp is a kind of tax classification for business structures in the eyes of the IRS, LLCs can even choose an S-Corp status for taxation at the stage of business formation or at any time afterward. However, these business forms do have a lot of differences that lie in many essential aspects.

• Business Formation: While an LLC boasts a fairly simple and straightforward formation process, a corporation is distinguished by a more complicated formation with a lot of formalities to follow and paperwork to complete. More than that, setting up a corporation will cost you much more than opening an LLC. 
• Ownership Rights: LLCs are meant to be simple. So, LLC owners are the only ones to decide about the profit distribution and company management. Meanwhile, corporations are bound by strict corporate rules obliging the members to buy a share in the company and splitting the profits proportionally to those contributions, not to mention a multi-tier managerial hierarchy that, on the one hand, gives better control over the company yet, on the other hand, might turn out a limiting factor on some quick operational issues. 
• Taxation System: Both S-Corps and LLC companies are “pass-through” entities for taxation purposes, with company profits and losses transferred to personal returns of their tax owners, thus, leaving double taxation at bay. However, S-Corps have some limiting factors such as restriction on business entities as company members, as well as on a total number of shareholders that should not exceed 100 members, and on issuing only a single stock type. At the same time, LLCs can be taxed as S-Corps to further optimize some tax payments. 
• Fund Raising: Added capital and funds are essential for business growth. In this concern, an LLC company is a less attractive structure for investors, especially if those investors are legal entities. LLCs can raise capital by inviting new co-owners while S-Corps do that by selling shares, which is a more common method for venture investors.      

S-Corp or LLC Formation: Do I Need Any Help?

Whatever business structure you choose, you can go either a DIY route or seek some professional help when it comes to the business formation process. If you are a first-time entrepreneur or a beginner businessman with little to no experience in formation formalities and routines, some help will never go amiss. Hiring a lawyer or an attorney is always a good option, yet it’s quite an expensive one since legal advisors usually have per-hour rates. On the other hand, the modern legal market abounds in LLC websites that provide professional service in business incorporation. Such top LLC companies as LegalZoom or Rocketlawyer offer a whole range of services in launching all types of business entities at affordable prices and in a quick manner. They will handle all formation routines for you allowing you to focus on business development and growth strategy.   

Bottom Line

With LLCs and S-Corps being the two most popular business forms, there is no clear-cut answer to the question of which of them is better for your business. Each of these business structures works better for a certain business scenario. Thus, nationwide corporate law and investor-friendly character make corporations an optimal choice for larger-scale businesses with ambitious growth plans and presence in various states. Meanwhile, LLC companies are the best legal framework for smaller businesses and startup projects with limited budgets seeking management and taxation flexibility.    

Italian cuisine is an expression of the culinary arts developed on the territory of Italy as well as the totality of its regional culinary traditions. The history of the development of Italian cuisine has been influenced by political and social changes and the different peoples that inhabited the territory of modern Italy. Romans, Greeks, Arabs, Normans, and many others have left their mark on the food culture, which is based on the Mediterranean diet, Intangible Cultural Heritage of UNESCO.

Antique Cuisine in Italy

In tomb excavations, wall paintings have been found depicting lavishly decorated banquets, accompanied by dancing and music, involving both women and men. The taking of food is a moment of pleasure. Roman banquets served extravagant dishes such as flamingo tongues, a variety of seafood, livers of rare animals and birds, covered with expensive exotic spices, to the chords of kifras and the melodies of flutes. This was, of course, the diet of the aristocracy, while the people and slaves contented themselves with their leftovers and vegetables and herbs.

The Middle Ages and Pasta

Things developed differently in the peripheral territories of Italy, especially in Sicily, which from the ninth century was colonized by Arabs, who had a significant influence on the culture and customs of the islanders. For example, dried pasta appeared in the diet of the Sicilians. The origin of pasta is probably due to its use as a food by the Arab nomadic population, thanks to its ease of preservation. From Sicily, pasta spread to Genoa, Naples, France, and Spain.

The advent of Christianity did not improve the situation either. The Church perceived the pleasure of food as a sin inseparable from sexuality and passions that led to other vices. Abstinence from food, on the other hand, led to spiritual perfection. Until 1000 the ration of the monasteries was limited to bread, often in the form of flatbread, progenitors of pizza, legumes, greens, some seasonal fruits, and on certain days eggs and cheese.

The tradition of Roman banquets began a gradual revival with the arrival of Charlemagne in 774. He resolved the dilemma of the continuous abstinence of Christian ascetics – fasting began to alternate with feast days, when even the religious authorities could indulge in abundant and varied meals, accepting them as a gift in homage to God and as a form of prayer.

The Renaissance Era and the Rebirth of Traditions

Of course, it had to wait until the Renaissance for the still barbaric accumulations of food at medieval banquets to become harmonious creations. In the 13th century, with the development of city life, with the spread of the Crusades, with the formation of the first industries, thanks to which the heyday of the bourgeoisie took place, special attention was paid to table organization and the enjoyment of food. The search for harmony of taste led to a revival of specific cooking methods, such as baking in the oven, in a pan over charcoal, or in a fireplace.

The ancient art of stewing meat in sauce, using seasonings and decorations is being revived. The restoration of ancient traditions coincided with the introduction of new food elements that enriched the lords’ table – spices, spices, and cane sugar, which the Arabs grew in Sicily. At this time, the tradition of ending a meal with sugar almonds, popular even today on ceremonial occasions, was born.

A real revolution in cookery was caused by the discovery of America in 1492 and the introduction of new products that have become indispensable – tomatoes, potatoes, corn, and turkey meat.

Influence of Geographical Peculiarities on the Italian Cuisine

The main thing that distinguishes Italian national cuisine from others is its diversity, which is its strength and weakness. Differences in climate, geographical and historical peculiarities of Italian regions explain why it is enough to travel just a few tens of kilometers to feel the differences of cuisine in the areas.

Climatic and territorial differences are evident: the Alps, with their typical mountain climate, pass to the continental climate of the Padana Plain, then to the hilly part of the center, the coastal areas on the sides of the boot, up to the southern regions and islands with their temperate climate. These differences not only determine the choice of ingredients-fish near the sea or meat in the depths-but also on the way food is processed.

For example, one of the most typical cold snacks, raw meat, in the Emilia-Romagna region, with its humid climate and relatively cold winters, is traditionally made with minimal salt, which does not affect the quality of preservation of the product. In Tuscany, it is much warmer; more salt has to be used, and even further south. For example, in Calabria, spices are added for better preservation, scorching pepper, which prevents the unpleasant smell of the meat.

Influence of Conquerors on Italian Cuisine

Italy’s history is the main factor that has had the most significant influence on Italian cuisine. The constant division into states and principalities explains the great diversity of regional culinary traditions.

For example, the dishes and typical products of Emilia are based on the traditions of the Lombards and the French, which means that they are dominated by beef and pork meat, butter, and milk. Once one leaves Bologna and approaches Romagna, the cuisine changes radically – cheeses are made from sheep’s milk, lamb’s meat is used, and exclusively vegetable fat – virgin olive oil.

These differences are determined by the historical boundary that runs through the region’s territory, between the kingdom of the Longobards and the state of the Catholic Church, the former engaged in animal husbandry and the latter associated with the tradition of sheep and olive tree growing. And this is just one of the dozens of examples that make Italian cuisine a collection of dozens of regional and local Italian dishes.

Looking at the situation as a whole, this diversity of culinary traditions can only be an advantage. At the same time, this diversity is a problem with Italian cuisine, which is more of a cultural issue. The endless internecine wars between states, municipalities, duchies, and the inability to create a typical Italian mentality prevent somehow creating a unified Italian national cuisine. It continues to be a collection of small regional cuisines, the sum of which does not reach the absolute value it deserves.

Today on the blog, I not only give you the recipe for the cake but also describe in great detail with photos and videos all the steps, from kneading the dough and preparing the forms and oven, to the final decoration of the finished cake. Finally, you’ll learn how to make a cake naked or vice versa by covering it with different creams and making patterns.

I saw a similar cake at a birthday party company 1800garagedoors, when customers presented cakes in the shape of garages, locks, keys.

We’ll talk about the forms, the modes of the oven. You will learn the secrets of how to make the cakes juicy and the cake perfectly flat. I will show you how to make a French Shirt and what you should do to not wash the forms after each cake baking. There you can also see links to my previous posts and recipes that will also help you learn how to make cakes like real professionals.

The biscuit itself is so neutral that it will be happy with any coloring: lemon impregnation, berry jam in the layers, pieces of berries inside the dough or between the layers. If you like nuts, candied fruits or cinnamon, please add as you wish. Cover it with one of several of my cream recipes (by the way, two more cake creams coming soon), top with ganache, chocolate or caramel (links are also in the recipe), and top with…um, popcorn!

Door lock cake made of sponge cake and cream

I suggest you make a wonderful dessert for your men called Lock. I am sure that even those who don’t like it will treat themselves to it. Men will surely appreciate such a cake.

Such an idea of a personal cake for men I saw on the Internet when I wanted to make a nice surprise for my young man for his birthday.

Ingredients for the cake in the form of a Lock. You need:

• 1.5 cups of sour cream;
• 1.5 cups of flour;
• 1.5 cups of sugar;
• 2 eggs;
• 1 bag of baking powder or 1 teaspoon of baking soda.

For the cream you will need:

• 1 cup sour cream;
• 1 cup sugar.

So, to assemble a sweet mug with beer foam you need:

• biscuit cake;
• biscuit sticks are already ready cookies;
• confectionery cream;
• drying.

Steps to make a cake

Bake the biscuit.

Beat eggs with sugar. Add sour cream and baking soda, whisk. Then add flour, again beat with a whisk.

Grease a large baking pan with vegetable oil. Then – pour the batter into the form and bake at 180 degrees for 30-40 minutes.

Let the cake cool and cut it into 2 layers.

Make the base of a sweet Lock.

Then I cut out several biscuit circles with a glass. I drenched them with sour cream and sugar and lined a tall cylinder-shaped mini cake, the base of the mug.

Assemble the cakes into a mug and fill it with sour cream

Turn the dessert into a Door Lock

The sides, too, abundantly smeared cream and covered with biscuit sticks, tightly pressed against each other, so that the mug has a characteristic relief pattern. You can even put two hands around the mug and seal the cake.

I used a medium-sized dried biscuit (dried biscuits in our town are also called loaves by some people, although this is not quite right).

We press cookies to the barrels of the mug and glue the handle of the mug – a regular dryer

You can adjust the height of the contents of the mug, using crumbs from the cake or pieces of cake.

I poured the rest of the cream, but the foam as such has not yet turned out.

So for the creamy beer foam, I used pre-made whipped cream.

On top pour the beer foam of ready whipped cream and sprinkle with nuts.

Another delicious Lock Cake you can decorate with nuts and berries if desired.

Beer foam whipped cream in an edible mug is an original dessert for your favorite men.

The view of the edible sweet mug with beer on top.

Cake in the form of a mug turned out not only original and spectacular but also very tasty!

Making a dessert in the form of a lock for men. You can also add berries to the foam. The young man was very surprised, and I was glad.

Cake in the shape of a Lock in the cut. Cut off a piece.

Cooking a cake for men in the shape of a Lock. Sawed-off, that is, sawed off a piece of sweet beer with a knife.

Over the past 20 years, we have seen a significant evolution in the restaurant industry. From the arrival of new technologies to the change in our eating habits, catering has been redesigned, enriched, and digitized. So what does she have in store for this coming year? Answer in the rest of this article.

When gastronomy returns to its roots

This trend is not new but will become one of the main trends in gastronomy in 2021 and over the next few years. Our consumption habits will evolve towards healthier or even primary consumption, much like our ancestors. The end of industrialized foods? What to see… But that doesn’t mean you have to just eat fresh, organic, and local ingredients at all costs. It is mainly a question of taking back old recipes typical of our culture and our regions, such as the traditional cuisines of our grandmothers, for example. 

This gastronomic trend, which we have seen in recent years, is very much akin to the general awareness about the effects of our consumption on the environment. 

How to apply it on a daily basis? This can induce the use of all parts of the raw material for example. Forgotten kitchens such as animal viscera dishes or offal will be updated. If we follow this logic, it can also be done with fruits and vegetables, where we will reuse the peels for example. Like banana skin, which, in addition to having anti-inflammatory and anti-bacterial properties, can be used in a vegan version of meat.

Antioxidant foods 

This year, we will eat less in diners for profit, healthier cuisine that will go in the direction of better nutrition but also our health. This type of cuisine highlights antioxidant foods, which will be one of the main gastronomic trends of 2021, because of their anti-aging properties. 

Over the next few years, we will benefit even more from the nutrients and benefits of vegetables, fruits, and seeds. Fortunately, many antioxidant ingredients are present in Mediterranean cuisine: oranges, zucchini, tomatoes… 

Ghost Restaurants

Granted, the name may be a little scary. Ghost restaurants are a new type created by restaurants and delivery companies. Their purpose? Create restaurants that are 100% online and therefore virtual. Ghost restaurants are “establishments” that do not have a lounge, waiter, or any other service. They are used by both large chains that have to produce more and have no space in their premises; and by restaurants that exist only virtually and serve only home cooked food. 

This trend is growing in Europe. Some ghost restaurants are operated by the delivery companies themselves;  for example, start-ups Taster and Dark Kitchen have launched it to develop the service across France. 

Ugly foods

With the tendency to consume more and more organic, healthy and non-toxic products, but also to avoid waste, the “fashion” of ugly foods is indeed a trend that will democratize in 2021. These, previously rejected by supermarkets because of their appearance, reappear as a symbol of authenticity and freshness. 

Beyond the health aspect and being organic ingredients, ugly foods promote sustainability and encourage suppliers to stop wasting. 

Gradually, projects that encourage the movement of ugly food, appear all over the world. In the United States, Misfits Market has been a pioneer in promoting these types of fruits and vegetables. In addition to selling products 40% cheaper, this contributes to the circular economy. In France and the UK, it is already a practice that has been all the rage for a few years now and which will continue to democratize in the years to come. 

Fast and casual 

When it comes to fast food, the trend that stands out the most is fast-casual. This concept, which combines fast food with the comfort of a casual meal, has more affordable values but not as cheap as traditional fast food. 

A restaurant of this type is characterized by the fact that it does not offer table service and has healthier and less processed ingredients than the most popular fast-food restaurants. Also known as fast-food, fast-casuals work with more premium ingredients and vegetarian options on the menu. In addition, they have a modern and warm decoration. An example of this trend is the American Chipotle network, whose shares on the New York Stock Exchange are valued at 816.75 $US. 

Although the fast-casual market is more developed in the United States, we can see many examples of this gastronomic trend also in Europe. Burger shops like Bioburger or networks of restaurants specializing in Poke, such as Poke Me for example are thriving in France. 

Asian cuisine 

Asian cuisine is experiencing a new boom with the arrival of the Tokyo Olympics this year. But now we’re going way beyond sushi, which we know well. 

From now on, Asian street food is being created as a table place thanks to dishes little known to Westerners, such as Japanese curry or chichi. Another major trend originating in Asia is that of fermented foods (chou, kimchi, miso, tempeh). These were already starting to appear in many restaurants and will gain even more versions such as the kimchi with pumpkin, cabbage, and cucumber. 

Added to this boom, Filipino food will be one of the major trends in gastronomy by 2021. Due to historical influences and its tropical climate, its cuisine has spicy and bittersweet touches and has nothing to do with Japanese cuisine. In addition to the typical ingredients of this region, Filipino dishes also have Spanish, Chinese and Malaysian influences.

Vegans and Vegetarians

The number of people eating plant-based foods is increasing every year. As of 2019, 4.8% of the total US population doesn’t eat meat and animal by-products. There has been a massive increase in the last five years from merely 1.8% in 2015. The Vegetarian Resource Group revealed in a survey addressing how many vegetarians are in the US that 4.8% of Americans are vegetarian or vegan. The main reason why people are turning to plant-based products according to the survey is health.

Meal delivery is a service-oriented activity. It involves delivery to a customer, either through restaurants or independently. Customer orders can be made over the phone, via a website or app. 

Meal delivery to offices or homes is increasingly in demand around the world. According to a recent study, the sector attracts a lot of investment, making it an activity with considerable potential, especially since it is still in its infancy. We are witnessing the creation of many small meal delivery companies made possible by social networks and mobile payments that can enable young people to get into this activity.

The necessary knowledge

The advantage of meal delivery is that it is an activity that does not necessarily require having a restaurant. Indeed, one has the possibility to create an independent service of bringing cooked foods, or for those who wish to produce the dishes themselves, settle from home. To get started, you need to have knowledge about the packaging for the transport of the meals to be brought, the number of drivers needed, the schedules, and the optimal perimeter for its activity. It is also useful to have accounting knowledge for inventory and cash management. Knowledge of digital development can be a great help for those who offer an online application or ordering site.

There are three types of delivery service

1. Independent delivery: partner with different restaurants to provide food services regardless of their activities.
2. Personal restaurant: this is only for its restaurant and menu.
3. Liaison with a well-known restaurant: this means operating its delivery services exclusively with a particular restaurant.

How do I learn?

No diploma is required for this occupation. You can open this business without having studied. However, it is necessary to document the trends of the sector. On the other hand, if you decide to bring meals yourself without recruiting drivers, you must know how to drive and have a license (for those who own vehicles).

What budget to get started?

Food delivery is not an expensive business, you can start with as low as $1,000 as seed capital (if you have a vehicle) to source raw materials and packaging. Costs are usually covered by customers. Transportation services such as taxis or motorbikes can therefore be used but it is recommended to have your own vehicle.

What equipment or equipment?

The basic equipment for providing a delivery service includes:

• packaging or boxes for transporting meals (insulated bags, rigid boxes, bubble wrap)
• car, scooter or bicycle are to be studied according to the distances to travel (if you wish to have your own means of transport)
• Kitchen equipment (for those who wish to offer their own meals)

Where to get your supplies?

Packaging and food can be found in supermarkets and local markets. If you don’t have a vehicle but know how to drive, you can get an affordable use car at Zemotor.com. You don’t need a luxury car. There’s a lot of choices you can pick at Zemotor.

How do I find customers?

The clientele consists of workers and families located mainly in urban areas. Indeed, a large part of the population in the city is made up of workers who can hardly cook themselves, which makes the food service a very profitable business.

What volume do I become profitable?

There is a price set mainly for the delivery of food according to the country, but one can also model its own prices according to the offer in order to better make its business profitable. On average, for an investment of 90,000 CFA francs, up to 330,000 CFA francs can be made in monthly sales because workers do not have time to leave their offices, especially in the rainy season, or to cook during working days.

A little tour on the web, some basic keywords typed in Google and, you will have no trouble finding home meal delivery sites.

Not a business-minded person? You can join these delivery companies (Europe and North America)

If you are not a business-minded person but still want to deliver and make money, you can join the following companies.

DELIVEROO

Deliveroo is a British food company with a presence in several countries. As one of the major players in the meal delivery sector, the company offers a mobile application allowing customers to order from their partner restaurants.

Founded in 2013, the company is gaining ground and is expanding rapidly after several investment funds were invested in the company in 2016.

The site allows its users to make a “still journey”, to make culinary discoveries, giving them the opportunity to order French dishes but also Mexican, American, Thai, etc.

UBEREATS

Uber Eats is a ready meal delivery service created by Uber founders Travis Kalanick and Garrett Camp.

UberEats users can track their order via the app, they even have access to the identity of their drivers (names and names, photo, etc.). The site relies on fast service to attract not only more customers but also to expand its network of partner restaurants. It would take an average of 15 minutes to bring each order.

FRICHTI

Frichti, a French company founded by the couple Quentin Vacher and Julia Bijaoui in 2015, is one of the most popular meal delivery services in France.

The main objective of the platform is to deliver ready meals, without additives and preservatives, based on fresh and seasonal products. The menu on the site offers dishes made from simple recipes, by professionals in the central kitchen.

Frichti offers its customers the opportunity to choose ingredients from their dishes for specific orders.

Frichti also offers a service dedicated to businesses, organizations: canteen 2.0. Frichti groups the orders of a company for its employees and brings them before lunchtime. Group orders receive free shipping and a discount of at least 10%.

SEAZON

Seazon offers varied and balanced dishes, adapted to different types of diet, through their special offers: the sports box, the diet box, the gluten-free box, the vegetarian box, etc. The site publishes an exact description of all the components of each dish it offers.

Customers must choose the dishes they want to be brought in one go in box form, for the week. Seazon states on its website that the dishes delivered do not contain any dye or preservatives. The dishes are packaged in empty trays of air, with a protective atmosphere under the operculum.

A consumption deadline is indicated on each dish. Dishes brought by Seazon can be eaten on average, up to 5 days after receiving. Just keep them cool in the refrigerator.

Seazon offers different subscription packages, without commitment. Customers can not only cancel their subscription at any time, but they can also easily switch from one rate offer to another.

JUST EAT

Formerly known as Allo Resto, the British company was founded under the initiative of Sébastien Forest in 1998. The launch of the mobile version in 2010 contributed greatly to the success of Allo Resto. 2016 was the year of the rebranding of Allo Resto renamed “Allo Resto by Just Eat”. Allo Resto has definitely named itself Just Eat in 2018.

Just Eat has a broad and diversified portfolio of partner restaurants, much to the delight of its customers who can order vegetarian, low-gluten, and halal dishes.

Galeta of mushrooms and marinated foie gras

Pascal Barbo – restaurant Astrance, Paris, 2005

Like his predecessors, the creators of the “nouvelle cuisine”, who visited Japan and returned with fresh ideas used to create the principles of new French cuisine, Pascal Barbo traveled in search of inspiration. True, in Australia, Indonesia and Mexico. He also integrated the acquired knowledge and experience into French cuisine. Barbot believed that the dish should preserve as much as possible the natural taste of the ingredients. The “gallets” are based on products that are rarely eaten raw in France: mushrooms and foie gras. Both are cut into thin slices, goose liver is slightly marinated in a verge – a light wine vinegar from fresh (not fermented) grapes. After that, they are laid out in layers on each other in the form of Napoleon cake. It is served with nut oil and lemon cream.

P.S. It is possible to go hungry from this restaurant. The feeling of “satiety” gives only the score.

---

Spherical olives

Ferran Adria – El Bulli restaurant, Roses, Spain, 2005

While the other chefs focused on the natural taste of products, in Spain Ferran Adria started building a “mythical temple” of modernist cuisine. In fact, he “swung at the saint” – he decided to surpass nature and give the products a flavor that will be better than their natural taste. To create this dish, he juiced green olives, decontaminated the juice from the pulp and poured it with a teaspoon into the alginate solution, where the juice was rolled into the gel sphere, again taking the form of olives. The resulting “fruits” were left in marinade overnight and served by splashing a mixture of gin and vermouth to create the effect of a “dirty martini” – a cocktail of gin and vermouth with the addition of olive marinade.

P.S. The restaurant has been closed for a long time, but jars of molecular powders and regular publications on past achievements provide a stable income for the family of Fernand Adria.

---

Hot potatoes, cold potatoes

Ashatz – Alinea restaurant, Chicago, 2005

When Grant Ashatsu was just over 30 years old, he was diagnosed with tongue cancer. After a long period of experimental treatment, the young Chicago chef fully recovered and, to prove his fitness for the job, created a brand new tasting menu at his Alinea restaurant. This is one of his classic dishes. The metal skewer is covered with potatoes cut out in the shape of a sphere and fried in ghee, a piece of green onion feather, cubes of butter and parmesan. The composition is crowned with a slice of truffle. There is a cold truffle-potato cream-soup on the plate. When you take out the skewer, the ingredients strung on it fall into the plate.

P.S. Today, to book a place in this restaurant, you will be offered to choose the menu and pay in advance. It is not necessary to come to the restaurant.

---

Eggs “Benedict”

Wiley Dufresne – restaurant wd~50, New York 2005

Wiley Dufresne made a name for himself by remaking the dishes that have been favorite for generations of Americans. This dish is complex: deep-fried cubes of Dutch sauce (stabilized by hydrocolloids breaded in crumbs of English cake), yolk su-vide, texture reminiscent of fudge, slices of Canadian bacon thick with cigarette paper. The dish is designed to surprise with an unusual appearance and, at the same time, a familiar taste.

---

Edible Stones

Andoni Luis Aduris – “Mugaritz” restaurant, San Sebastian, Spain

Before taking out the food, in the restaurant “Mugarits” you will put two envelopes in front of you. In one of them there is a note with the words “150 minutes… agree!”, in the second one – “150 minutes… refuse!”. (Actually, the sentences sound more categorical: “Obey” or “Resist”). Whichever tablet … sorry, whatever envelope you choose, the result will be the same – you’ll get the same dishes, but according to the chef, the impression of food depends on your inner mood – you want to have fun or complain about how bad it is. This dish is an ideal tester: in front of you, there is a bowl of stones, only two of which are edible, and the rest are collected near the river that flows in the vicinity. The edible stones are potatoes covered with a thin layer of a mixture of white clay (also edible), lactose, salt, and water.

P.S. For me, San Sebastian is one of the best cities to live in. And there are also several dozens of tapas bars serving delicious pintxos.

---

Sound of the Sea

Heston Blumenthal – “The Fat Duck”, Bray, England 2007

Meticulous study of the properties of food, food technology and the history of gastronomy, as well as the creation of thoughtful “dish tricks” (the famous tangerine pate) brought Heston Blumenthal three Michelin stars for the restaurant The Fat Duck and worldwide recognition. The “Sound of the Sea” is considered the most striking example of Heston’s handwriting: a miniature copy of the “beach”, where the role of sand is performed by tapioca with “sea” foam and pieces of fish and pickled algae, which comes with an iPod hidden in the shell. Before you start eating, you should insert headphones into your ears. There is a dish listening to the screams of seagulls and the sound of waves rolling on the shore. Ideally, this should enhance the taste experience.

P.S. Blumenthal’s Pub The Hinds Head, with its traditional British eggs, bulltail pudding and soup made of green peas, brought the institution a Michelin star and the title of the best pub in 2011.

---

Pickled vegetables

René Redzepi – “Noma” restaurant, Copenhagen, Denmark, 2007

The new Nordic cuisine took the world gastronomic scene by storm 10 years ago and literally eclipsed everyone else for several years. All thanks to René Redzepi and his restaurant Noma. This dish, which became a parable in paganism, consists of thin slices of pickled vegetables rolled up in ‘tubules’, decorated with edible flowers and herbs and laid out over bone marrow. René introduced the fashion for ancient methods of food processing, first of all – fermentation (souring, pickling, marinating), the study of technology which has fascinated many modern chefs.

P.S. Rene has made fashion for northern cuisine, which in itself deserves respect.

---

Cold hot egg with maple syrup

Alain Passard – “Duke of Angen” restaurant (Le Duc d’Enghien), Angen-le-Bain, France, early 1980s

Chefs – proponents of “nouvelle cuisine” – introduced the fashion for amuse-bouches, snacks that are miniature dishes served before lunch or dinner to excite taste buds and prepare the eater for a full meal. This dish is based on contrasts: a warm sliced yolk is served on sherry cream with maple syrup and spices, which are usually seasoned with the main (salty) dishes, and is served in egg shells – a perfect example of the combination of elegant presentation and quite sophisticated technology.

---

Beet Rose

Daniel Patterson – Coy (Coi) restaurant, San Francisco, California, 2011

Patterson Beet Rose illustrates the evolution of Californian cuisine: at the head of the table is still a local product, but over the cooking and serving of the cook “maniacs” as neurosurgeons. Each “petal” of the rose is a slice of baked beet cut off with a sharp knife, which was dipped in gently glued beet juice and glued carefully to others to form a flower. After all this “meticulous work”, the collected rose is solemnly erected on the basis of mashed beet, whipped yogurt and ice from real pink petals.

---

Ants and pineapple

Alex Atala – D.O.M. restaurant, Sao Paulo, Brazil, 2000s

Thanks to Alex Atal, after the phenomenon of Nordic cuisine (created by Rene Redzepi), the gastronomic world started talking about South American cuisine. Atala is a fan of local products. During one of his trips through Amazonian rain forests, he was surprised by the taste and aroma of the dish cooked by an old Indian woman – it smelled of lemongrass and ginger. When asked what smelled like that, the old lady answered: “So they are ants. In his restaurant D.O.M. (Deo Optimo Maximo – “To God, the best, the greatest”) he introduced a dish of the same dried ants, placing it on a cube of pineapple. Following his example, other chefs also slowly began to use ants and other insects as ingredients for their dishes.

Pizza with smoked salmon and caviar

Wolfgang Park – Spago restaurant, Los Angeles, California, 1982

The recipe for this pizza, according to Park himself, was invented quite accidentally. A famous actress, whose name is not disclosed, once came to “Spago” and ordered a brioche with smoked salmon. The bread in the kitchen, unfortunately (or fortunately), had run out at the time, had to come up with a solution urgently. As a result, a pizza with smoked salmon and caviar was born, which started the “California” (read gourmet) style of pizza.

P.S. Mr. Park earns his 15 million a year, of course, not by inventing pizza, but mainly by branding inexpensive restaurants, and even fast food at the airport.

---

Mashed potatoes

Joel Robuchon – “Jamin” restaurant, Paris, 1981.

When the restaurant “Zhamen” was only three months old, it received its first Michelin star for meticulous performance of “nouvelle cuisine” dishes, in particular – for excellent jelly and filigree slices of vegetables. And also for mashed potatoes. A few years later, Robuchon decided to “return to the roots” and cook rustic – rustic – country food according to his grandmother’s recipes. But his mashed potatoes had gone down in history forever by that time. Joël’s introduced 2:1 ratio of potatoes to butter has since become a standard in all high cuisine restaurants.

P.S. Tried to cook such mashed potatoes. It is a delicious fact. And 150 grams of butter for 600 grams of potatoes is quite enough. Butter is desirable from Bordier.

---

Egg “flower” with truffle, goose fat, sausage and dates.

Juan-Marie Arzac – “Arzac”, San Sebastian, Spain, 1980s

Juan-Marie Arzac studied under Paul Bocuz and brought the ideas and technologies of “nouvelle cuisine” to his homeland, giving the start to the Spanish culinary revolution and doing with Basque cuisine what Bocuz did with French: removing all unnecessary and heavy things from it, including fats and cooking time. For this, now a legendary dish of new Basque cuisine, Arzak let out in a food film a chicken egg with truffle essence and goose fat, tied it tightly and boiled it according to the principle of pasta eggs. Ready egg, the form reminding a flower, was served with mousse from sausages and dates, mushrooms and bread crumbs. The technology is used by many cooks and went down in the history of cooking as “Arzak egg”.

P.S. Arzak called molecular cuisine technoemotional, which has not fundamentally changed its essence: decor instead of content.

---

Ravioli with foie gras and truffle in chicken broth

Alain Ducasse – restaurant “Louis XV” (Le Louis XV), Monte Carlo, Monaco, 1987

Ducasse is one of the first and few French cooks, who spit on the “novel cousin principles”, sang and reproduced the rich taste of traditional French cuisine. In his restaurant in Monte Carlo he combined culinary traditions of Italy and his native Provence. Stuffed foie gras ravioli became one of the most famous dishes of Ducasse, reproduced many times by different chefs, including Alain himself – in 2008 he served ravioli in a topinambur console in his New York restaurant Adour Alain Ducasse.

P.S. Tried this dish in the Kiev restaurant Le Grand Café in 2005. The restaurant closed a little later.

---

Black cod with pasta miso

Nobu Matsuhisa – “Matsuhisa” Restaurant, Los Angeles, 1987

Nobu’s main merit is that he showed the Americans that Japanese cuisine is not only sushi rolls. Using traditional technologies, Matsuhisa marinaded the black cod fillet in a mixture of sake, miso, myrrh, and sugar, and then roasted it to a dark crispy crust. Suddenly it turned out that not only soup can be made from miso pasta, but the price of previously unnecessary (and therefore obscenely cheap) black cod has soared to heaven, not only from Los Angeles to New York (where Matsuhisa opened his second restaurant TriBeCa), but also in the rest of the civilized world.

P.S. Matsuhisa called coalfish black cod and owns the restaurants together with Robert De Niro.

---

Tagliatelle with oysters and caviar

Marco Pierre White – Harveys restaurant, London, 1987

Having his hand stuffed in the not the most ordinary French restaurants La Tante Claire and Le Gavroche, Marco Pierre White opened the Harviz restaurant in London and became famous as the most talented and furious young English chef. Perhaps, the most famous dish of his ‘early’ period was a set of five oyster shells, which contained oysters themselves with tagliatelle, ber blanc sauce and black caviar. Although the dish clearly had French roots (oysters and mousse were served in the shells in Le Gavroche, and tagliatelle with langoustines in the restaurant with the long name Belmond Le Manoir aux Quat’Saisons), for the English culinary scene of that time it was a real breakthrough.

P.S. The famous Gordon Ramsay studied with Marco Pierre. The question is what he learned.

---

Sashimi is made of young tuna with mustard and sauce made of marinated yolk in soy sauce

Yoshihiro Murata – Kikunoi Restaurant, Kyoto, Japan, 1990’s

Yoshihiro Murata is a representative of the “new wave” of high Japanese kaiseki cuisine. He was one of the first Japanese chefs, who began to popularize sashimi thick slices. And his author’s sauce of pickled yolks became a perfect alternative to traditional soy sauce, wasabi and pickled ginger. Rene Redzepi, Ferran Adria and Nobu Matsuhisa highly appreciate Murata’s contribution to modern gastronomy, in particular, the proof of the importance of fermentation processes and “fifth taste” by minds.

P.S. Restaurant Kikunoi is 42nd in the list of 50 best restaurants in Asia for 2016.

---

Ocean trout confitures

Tetsuya Vakuda – Tetsuya’s restaurant, Sydney, Australia, 1992

Tetsuya Vakuda has combined Japanese culinary philosophy, French classical technology and Sydney local products in his kitchen. He was inspired to create this dish by chef Pierre Koffmann’s famous goose fat salmon confit. Tetsuya cooks trout in low-temperature olive oil to preserve the color of fish, sprinkles comba with algae and serves with red caviar and fennel salad.

---

Oysters and pearls

Thomas Keller – “The French Laundry”, California, 1994.

The role of “pearls” in this dish is performed by tapioca, watered with a thick sauce sabayon of egg yolks and white wine, and a generous portion of black caviar. Next to it, there are natural oysters.

P.S. Its two restaurants The French Laundry and Per Se have 3 Michelin stars each and are among the most expensive restaurants in the USA.

P.P.S. Keller guessed with a place. Restaurants with stars and three-digit bills are popular there.

---

“Shell” of dough with chicken

Chang Yang Tak – “Lung King Heen” restaurant, Hong Kong, 2000s

Chang Yang Tak is the first Chinese chef, whose restaurant received three Michelin stars. He is famous for bringing Cantonese cuisine to the world level. This dish, despite the simplicity of ingredients, became famous for its perfect cooking.

This list includes dishes that reflect the spirit of their time or have turned the development of cooking in a new direction.

They can be found modified or carefully reproduced in different restaurants around the globe. The list may seem “disproportionate to French”, but what to do – French cuisine maintained its “monarchical” status in the world until 1980s. And the roots of modern high cuisine grow out of ‘nouvelle cuisine’.

---

Duck under the press

Frederick Delaire – Tour d’Argent restaurant, Paris, 1890

The press, with which the sauce is made, was not invented by Delaire; it was invented by another Frenchman named Meshenet. What is the merit of Delaire? He was the first to make a show out of food: he took the skeleton of a fried duck, put it in an elegant silver press and started screwing the valve, crushing the bones and squeezing all the remaining juices into a silver sauce. After that, he boiled the squeezed liquid with cognac and madera and watered the resulting sauce with slices of roasted duck breast.

P.S. Now the restaurant is not so popular, but traditions and legends work to this day.

---

Chicken in a bubble

Fernand Poin – La Pyramide restaurant, Vienne, France, 1920s.

In his book “Ma Gastronomie” Fernando Poin writes that this dish was invented by Marius Vettar from “Café Neuf”, but Poin brought him to the rank of “grand cuisine” (not just high but great cuisine). Half a century before the invention of the immersion thermostat (which is now used to prepare dishes on the technology of su-vide, and initially it was used in laboratories), Poin stuffed the Bresse chicken foie gras and truffles, stuffed it in the pork bladder (pre-soaked in whey from sour cream) and slowly languished in a consomme with the addition of Madera and brandy. From Paul Bocuse to Daniel Bouloux, the best chefs have recreated this dish many times over the course of almost a century. Recently it was also recreated by Daniel Hamm at Eleven Madison Park, replacing chicken with vegetables – the root of celery or asparagus.

P.S. This chicken is still cooked at the Boxwood. It is very tasty and one dish is enough for two.

---

Drums with potato “scales”.

Paul Bocuse – L’Auberge du Pont de Collonges restaurant, Lyon, France, 1960s

The “scales” of thin slices of young potatoes are carefully lubricated with a whipped egg yolk to hold firmly on the fish fillet. The idea of the dish came to Bokuzu’s mind when he saw at one of the culinary exhibitions a fillet of slightly salted salmon covered with thin slices of cucumber. Freddy Girardet repeated the Bokuzo dish, replacing the zucchini potatoes. Charlie Palmer made a version with scallops and potato chips, and Danielle Bouloux and Gordon Ramsay carefully reproduced the original, without hiding the name of its creator.

P.S. This dish can be cooked at home with a certain skill.

---

Salmon with sorrel (“half-cheese” salmon)

Jean and Pierre Truagro – La Maison Troisgros Roann”, France, 1962.

Many chefs claim that this very dish put an end to ruthless digestion and overcooking of fish by western chefs for centuries. It is the best illustration and symbol of ‘nouvelle cuisine’ and its principles, as the creators of the ‘new French’ partially inspired by Japanese cuisine. Each component of the dish is cooked for minimal time – from bright pink salmon to blanched sorrel in cream sauce and white wine with light citrus note. Since its creation, the dish was repeatedly reproduced by French chefs and became one of the pillars of modern Lyon’s cuisine.

P.S. Lyon has many tasty restaurants, but for me the most delicious dish in this city is sweet meat. This is the name of the dish made of calf’s goitre.

---

Mushroom soup “Cappuccino”

Alain Chapelle – “Alain Chapelle” restaurant, Mignon, France, 1970s

Alain Chapelle, a pupil of Fernand Poin, is one of the founding fathers of the “nouvelle cuisine”. His legendary soup is a champignon consommée crowned with foam of whipped mushroom broth, under which (at the bottom of the plate) “hide” the cancer necks. The “chip” is that the foam on the soup is made without adding cream. The replica dishes were made by Eric Reeper (with lobster instead of cancer necks), Massimiliano Alaymo (with cuttlefish) and Thomas Keller with wild mushrooms instead of mushrooms.

---

Pig legs with morelons

Pierre Coffmann – La Tante Claire restaurant, London, 1977

Pierre Coffman’s pork legs are an exemplary dish of high cuisine, in which the main role is played not by the product, but by the mastery of culinary technology. The legs need to be cleaned of stubble, skinned and removed from them with the utmost care. The prepared meat is stewed in a mixture of port, madera, brandy and white wine, and then stuffed with minced chicken breast, calf’s goitre iron and morel. Then it is stewed until it is ready, and when served it is poured with sauce made of port, Madera, brandy and white wine. When Marco Pierre White opened the restaurant “Harveys”, its menu included the dish as “Stewed Pork Legs “Pierre Coffmann”.

P.S. The famous restaurant Au Pied de cochon in Paris was named after pig’s legs.

---

Young vegetables gargoyle

BRA – restaurant “BRA”, Laille, France, 1978

For each portion of “Gorgulia” cooks in “Bra” carefully laid petals, slices, chips, twigs and mashed potato 50-60 different vegetables and flowers – from nasturtium to cucumber and potatoes. This creation has set a new standard in culinary aesthetics and inspired cooks around the world for almost half a century.

---

Baked goat cheese with lettuce

Alice Waters – Chez Panisse restaurant, Berkeley, California, 1980

Alice Waters has turned California cuisine into a full-fledged culinary movement based on rational use of seasonal local products. Thanks to this dish, the Americans “got to know each other” and fell in love with classic French cheese with soft mold and looked at the usual leaf salad in a different way. Soon after the appearance in Shea Paniz, both products appeared in the restaurants’ menus all over the country. The salad became a symbol of Californian cuisine, and American restaurateurs started working closely with farmers. And sometimes they started to start their own small farms at the establishments.

P.S. Our restaurateurs have not yet started their own farms, but they are willingly photographed against the background of cows and put them on Facebook.

---

Rice “Gold and saffron”

Gualtiero Marchesi – Restaurant Gualtiero Marchesi Milan, 1981

Baroque dishes, which used gold, inspired medieval Milanese chefs to create dishes, at least in color imitating gold. Initially, egg yolks were used for this purpose, then – saffron. 300 years later, inspired by the French “nouvelle cuisine”, Gualtiero Marchesi offered his version of “golden” risotto: he added so much saffron that the rice acquired a bright orange color, and in the center put a thin plate of food gold. He also tried to give the rest of his dishes a kind of work of art.

P.S. The use of gold does not affect the taste of dishes in any way, but the cost is significantly affected.

---

Canape “Good Mood” with truffle and foie gras

Bernard Paco – L’Ambroisie restaurant, Paris, early 1980s

Bernard Paco is Parisian chef, who cooks in Lyon’s culinary traditions (Lyon is considered cooler than Paris in terms of food). In the early 1980s, Paco came up with a “good mood canapé” in which he tried to convey the “taste of Lyon of the 1960s”. He baked slices of truffle and foie gras under the “lid” of puff pastry (in the style of the Bocuse) and served it on the mashed potato of black truffles. The secret was to combine the crispy air pastry with the creamy texture of the filling, plus the incredible flavor of the dish. A few years later, Daniel Bouloux prepared his variation on the theme of canape – “Scallops Black Tie” (“in a tailcoat”?) in the restaurant Le Cirque with thinner slices of truffle and scallops instead of foie gras.

P.S. Truffles and foie gras are also good separately.