Chefs Series: Peter Goossens & Culinary Innovation
“ Innovation doesn’t exist without tradition ”
1. My definition of Culinary Innovation today:
Creativity with respect for produce and season, emphasized by taste.
2. My translation of Culinary Innovation in my restaurant:
Local produce added with touches of other cultures.
3. The biggest Culinary Innovator in the world:
4. My inspiration for innovation:
To add the nature and touches of other cultures to our gastronomy without losing the individual character of our own culture.
5. Innovation or tradition (or both):
Innovation doesn’t exist without tradition, so both.
6. The most innovate dish, preparation or product you tasted:
Japanese sea urchin.
7. The most innovative dish or preparation you created:
There are so many! Seabass marinated in miso (traditional Japanese seasoning), smoked eel, hijiki (Japanese seaweed), quinoa and sorbet of sorrel, ponzu (citrus-based sauce used in Japanese cuisine) vinaigrette.