Combining tradition with innovation, Ducasse has retrieved the qualities of an antique cooking method known as ‘by concentration’, used by olive gatherers. Having little water available, they cooked pasta as if it were risotto together with all the ingredients in such a way that the starch gave it its particular characteristics.
For his part Jouin designed a conical shape casserole dish made from trilaminate to distribute the heat uniformly across its surface, the melamine spoon can be placed in the handle while cooking and finally the cuts in the lid allow the steam to be released. E.S.
