The front-of-house team was also constantly adapting to match the kitchen, which with its gradual creation of a new language, was exploring the limits of the gastronomic experience.

A new way of serving food was gradually being established: the delicate nature of many of the elaborations required the waiting staff to perform small finishing actions at the table, in front of the diner.

This also meant taking utensils out of the kitchen to perform all kinds of interventions. One such case was the Nitro-caipirinha with tarragon concentrate, a welcome cocktail from 2004 that was elaborated at the table using liquid nitrogen.

This emerging philosophy strengthened the symbiosis between the kitchen and front-of-house teams. In an early stage, chefs played a role in the dining room at certain times of the service, which could involve transferring, finishing or presenting the elaborations. This subsequently led to the definitive incorporation into the front-of-house team of chefs to act as waiters throughout the entire season.