Before any technique, there is a starting point: the product.

Nature offers an almost infinite diversity of shapes, colours, textures, and flavours, many of them still largely unexplored. For those who cook, this represents a constant opportunity for discovery.

Looking at nature as a creative pantry means shifting one's perspective. It is not just about choosing ingredients, but about interpreting them. A microgreen can bring freshness, a flower can add complexity, a coastal plant can introduce natural salinity.

There is also an element of surprise. Unexpected products open new possibilities and challenge habitual combinations. They create identity, awaken curiosity, and give the dish its own narrative.

But this approach requires sensitivity. Not everything should be used, and not everything makes sense in every context. One must respect the product, understand its behaviour, and integrate it with intention.

Creativity in the kitchen is not born from technique alone, but from the ability to observe, select, and value what nature offers.

In the end, the best dishes are often those that manage to translate a landscape, a season, or a memory, using the right product at the right time.