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Haute cuisine will continue to represent the cuisine of excellence. It is a highly competitive model, it continues to be a pole of attraction for customers who come from afar and book in advance ”, said Jordi Cruz (ABaC restaurant, Barcelona), one of the 11 ‘chefs’ of restaurants with three Michelin stars, all in Spain, participating in a debate, broadcast online, about the future of gastronomy in the context of the pandemic.
Jordi Cruz acknowledged that chefs can take advantage of the current context “to reflect” on new projects and “do other things”, but warned that it is not always necessary to be looking for change: “What now has to end is this pandemic and we have to survive. “
“There will be excellence and more than ever,” said Martín Berasategui, the chef with the most Michelin stars, with a total of 12, including one in Portugal with Fifty Seconds, in Lisbon.
Emphasizing that there is space for all kinds of projects, from the popular food restaurant to haute cuisine, he pointed out the new generation of chefs, who, he said, will guarantee “more and more excellence.”
“It is the customer who benefits,” Berasategui said.
David Muñoz (DiverXo, Madrid) defended that “excellence has a way” and considered that “the parameters of excellence do not change”.
“There are things that change in society and that is good and affects gastronomy, you also have to see the positive side,” he said, commenting: “I don’t see excellence being punished, talent always survives.”
In addition, he pointed out, “the national public continues to want to consume culture and excellence.”
Quique Dacosta (Quique Dacosta, Dénia) said, for his part, that a haute cuisine project requires large equipment and, with the borders closed due to the restrictions imposed to combat covid-19, “there is a certain vulnerability.”
In this crisis, we must continue supporting these projects, with national and international clients ”, he defended.
Regarding the perspectives for next year, the importance of maintaining the spirit and passion for gastronomy and taking care of its teams, as well as the commitment to sustainability, were some of the aspects mentioned.
In two weeks, Michelin will present the Guide Spain and Portugal 2021, in an event broadcast digitally from Madrid.
In the 2020 edition, Portugal has seven restaurants with two stars (‘exceptional cuisine, worth a detour’) and 20 with one star (‘first-rate cuisine, worth stopping by’). The 111-year-old Iberian guide still does not give the highest rating (three stars, ‘a unique cuisine, justifies the trip’) to Portuguese restaurants.
