Are there copyrights to a dish?
in the restaurants of high kitchen (more exposed, more present under the microscope of the critic and the guides) is usual the use and enjoyment of outside techniques , shared in congresses, stages or simple compadreo visits —you would be surprised by the exceptional camaraderie (with some exceptions, obviously) that predominates in the gastro sector. The problem came with the democratization of this model of haute cuisinie and the proliferation of gastrobars (in July 2008, José Carlos Capel wrote the term 'gastrobar' for the first time —importing the concept 'gastropub' from the English guide Time Out— with regard to Pure state ) Y the reinvention of the tavern.
Translation: versions and more versions of dishes that one day emerged from the coconut (and the hands) of a chef, in the menus of so many places. Sometimes versioned with care and good work , many other unspeakable abortions. What can a cook do? Are there copyrights to a dish? According to Embid&Oliver Abogados, yes, through different means of protection: Utility models (for a purely technical advance) that grant an exclusivity right for a period of 10 years and trade secrets. But that, as Conan the Barbarian mused, is another story...
- BRAVAS OF SERGI AROLA
The most copied dish in Spain. There is no gastrobar, neo-tavern or bar with pretensions that does not do its particular version of Arola's bravas. On the one hand, an honor (I guess) on the other, the dough that would have entered as royalties...
Arola Bravas Potatoes
**- MICHEL BRAS CHOCOLATE COULANT **
From the minimalism of his house in the heart of L'Aubrac to the last stinky Italian ristorante on the planet; full of tetes, "lambrusquitos" and tiramisus. Coulant is probably the most plagiarized dish that exists in modern cuisine.
- VICENT PATIÑO SALAD
Like Sergi and his version of bravas, the peculiar texture (smooth, soft) of Patiño's Russian salad has completely redefined the idea we had of this dish, perhaps thanks to the contribution of olive oil.
Russian salad by Vicent Patiño
**- ARZAK HORN CAKE **
A pudding that you will have pulled a million times, accompanied by some toast and a cider (or a chacolí) and whose origin dates back at seventy from the hand of Jose Maria Arzak (although there is some disparate theory about it) in that magnificent generation of new Basque cuisine.
**- CUBALIBRE OF FOIE GRAS BY QUIQUE DACOSTA **
Quique says no, that his most “honoured” dish —sic— is the animated forest . I do not agree, perhaps the concept of "landscape" has made a deep impression in gastronomic restaurants, but the most copied dish is ** this foie cubalibre that is already 14 years old.**
Cubalibre of foie gras
**- SEA BASS WITH GREEN PEPPER BY PEDRO SUBIJANA **
Subijana was also around there, next to Juan Mari, Karlos Arguiñano, Hilario or Arbelaitz. His most plagiarized dish is this sea bass with green pepper , born in Akelarre and so common in so many product food houses spread throughout Spain.
- MILK ICE CREAM WITH COOKIES BY DANI GARCÍA IN TRAGABUCHES
Tragabuches (in Ronda) was a roar of creativity and talent. A perfect example of that time is the milk foam on Maria cookie ice cream, which defines Dani García's cuisine **(fun, playful, tasty)** so well.
- MILLEFEUILLE OF SMOKED EEL, APPLE AND FOIE BY ALEX MONTIEL
That he is usually associated with Martín Berasategui (Alex devised it when he works in his kitchen) but no; today you can find Alex in Cuchara de San Telmo, an essential in Lo Viejo.
Picasso was clear: “Great artists copy, geniuses steal” . I not so much.
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