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"If a dish is not rich, you do no good," said one of the chef and responsible for the area of R & D Restaurant Akelarre, Borja García Argüelles, during the conference "Science applied to haute cuisine ' given this morning at the UCAM.

The event, organized by the Research University, is framed in the activities of ConCienciaT Lecture II, and has received a large influx of people.

Under the title 'Taste and experience', officials of San Sebastian Restaurant Akelarre directed by Pedro Subijana, and Enrique Borja García Argüelles Fleischmann, have shown how the preparation of some dishes in which they have applied science.

Tomato salad with cheese and basil, prawns stone, and pears with wine, were the three recipes prepared.

It is noteworthy that the last two plates is prepared to the customer at his own table.

"It's a surprise, that the client feels comfortable.

People who come to our restaurant does not expect to eat alone, but also surprise you, "he assured Akelarre Fleischmann has a workforce dedicated to research and development of new techniques, textures and emotions.

The speakers stressed that within the Organization of Research Restaurant Kitchen first three fundamental principles, surprise, the quality and outcome.

"A very important point for us is that we can not lie to get more, nor be willing to pay less to get better."

On the issue of the toxicity of some elements in haute cuisine, García Argüelles said that "one of the things that gives the salt toxicity, rising tension.

All you have to use it in perspective.

Now they are using new products, which are studied and are in no way harmful to health. "

The charge stated that they work with a laboratory that advises them on what they can use and what not, "if something has not been verified, is not used, have qualified.

For his part, Head of Food Technology and Nutrition, UCAM, José María Cayuela, he thanked the speakers and emphasized that having R & D in restaurants is a sign of evolution science applied to food.

Source: UCAM