The role played by these products within the restaurant, as well as the activities carried out around them, are fundamental to the correct functioning of the restaurant. As highlighted in previous books, unelaborated products are one of the restaurant’s most important gastronomic resources. Without them, it would not be possible to place the gastronomic offer in front of the diner.
It is therefore necessary to analyse how they are obtained. In this chapter we talk about production: how we have learned from nature and how we reproduce nature’s processes, but also the new ways of producing we have created, obtaining new products as a result.
Our focus is on the production of unelaborated products for the fine dining restaurant sector. We illustrate this using examples of how different species of organisms reproduce in each field, following the taxonomy we set out in volume II of the series: Unelaborated products. Taxonomy.
We learn about the best scenarios, and the role of the professionals who produce and create the unelaborated products that we consume. In addition, we examine the different characteristics that they present depending on the type of production, as well as the implications this has on their taste and quality.