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Murri Cuisine
Murri Cuisine is a gastronomic term used to define a specific philosophy in culinary creation. Originally coined by founder Catalonian chef Josep Thibault, murri (''rogue'' in Catalan) refers to the unique method of cooking and dish presentation based on the coarse and harsh treatment of its basic ingredients.
==Concept history==
The concept for murri cuisine was derived in early 2011, when Thibault was mountaintracking in the Catalan mountains and chanced upon a group of villagers in the midst of an afternoon meal. He noted that the meats that were prepared boasted an unusually tender bite enhanced by the simplicity of its form similar to a chunk of rock.
Following a close study of the complexities involving the form and how it affects the texture and taste of the resulting dish, Thibault officially introduced murri cuisine during a closed-door meeting session with highly acclaimed chefs from around the world at the annual ''Chef Cuisinier Gastronomique 11/12'' in Paris. This highly intricate form of deconstructive cuisine variant is touted to become the next wave in haute cuisine and most highly sought after technique to be adopted by established chefs in Europe and Asia with the gradual decline of molecular gastronomy in recent years.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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