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“…It is thus reviewed how the first and second gastronomic paradigms, proposed, respectively, by Carême and Escoffier and based on food smell and taste the first and the flavor of the sauces the second, have been replaced by the third and fourth paradigms, led, respectively, by the Nouvelle Cuisine in France and Ferrán Adriá in Spain, and in whose development touch, sight, and sound have become increasingly prominent in gastronomic pleasure. …”
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“…Microgreens are young plants of various vegetables, medicinal and aromatic plants, cereals and edible wild plants that were first associated with nouvelle cuisine as decoration in dishes due to their attractive appearance and strong flavor. …”
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