Evaluation of a culinary proposal for the introduction of a French menu in the city of Ambato

Abstract

French cuisine is globally recognized for its sophistication and refinement, but in a constantly evolving world, it is essential to explore new ways to present and savor classic dishes. The study aimed to assess the effectiveness of an innovative French menu in the city of Ambato, combining classic and avant-garde techniques. To achieve this, various characteristics of the menu were evaluated through sensory analysis and a SWOT study. The methodology included administering a sensory evaluation questionnaire to culinary experts and performing a weighted analysis of the menu's strengths, weaknesses, opportunities, and threats. Results highlighted creativity and quality in texture and aroma, though variability in presentation and flavor balance was also revealed. It was concluded that, despite its strengths, the menu requires improvements in presentation and flavor consistency. Recommendations included adjusting the visual arrangement of the dishes and optimizing flavor combinations to increase acceptance and compete effectively in the local market.

Keywords:

Culinary analysis, Gastronomic acceptance, Culinary evaluation, French menu, Ecuador, Ambato