I think is really keen. Thirdly, on a more professional level, I am appealing to two audiences. That makes sense. Less is more because fresh ingredients already have a wonderful texture. My rule is that you need to use very fresh ingredients.
Open markets have come such a long way, they are very accessible.
It makes it easier. It has been said that a great chef only needs a few ingredients. Everything is so fused today. It's confusing to the palate. No, to me minimalist cuisine is synonymous with nouvelle.