RULES

The first rule is to give priority to the produce with regard to the specificity of its original taste and to restore it as faithfully as possible.

The second rule is that preparations are at the service of the produce and should not change it.

The third rule is that the handling of the produce through the cooking mode, for instance, or/and the addition of sauce or/and other items served with it, should sublimate it.

The fourth rule is that, as far as possible, it is appropriate to work out a sequence of tastes and flavours in succession for the palate at the time of tasting.

The fifth rule is that the use of spices and chilli, sweet or hot, be thoroughly blended in order to sublimate the dish without overwhelming it, of course.

The sixth rule is that originality, elegance and distinction should be of primary importance in all cases.