out of the dominant influence of France at the time.

At that time, the menus of restaurants and hotels were written in French. The classic Spanish cuisine was relegated to rural areas,
and spread by word of mouth. King FelipeV's successor, Carlos IV, started the so-called War of the Pyrenees. A conflict that pitted
Spain against the revolutionary France, between 1793 and 1795 (during the existence of the French National Convention). Despite
the French influence on the Spanish cuisine, it is worth mentioning that France did not participate inthe renewal of the Spanish
Gastronomy. In this period, though, the Spanish cuisine exerted a latent influences on the French cuisine, and an example of it is
the adoption of mayonnaise after the invasion carried out by Marshal Richelieu and those close to Fort San Felipe de Mahon in
April 18th of 1756; during this invasion they have the opportunity to taste the sauce called all-i-oli, copied the recipe and took it to
France, where it was made known as Mahonnaise (from Mahon), but for a matter of taste they removed the garlic from the recipe.
The common people did not accept the French influence and the uprising of May 2 occurred in Madrid is a proof of it. This same
situation of antagonism was also seen in the popular cuisine, which was quite away from the French trends and which was based on
abundant stews, cooked in large pots (these stew were, in all their variants, common in all the regions and represented the backbone
of the Spanish cuisine of that time), sausages from the slaughtering season, and culinary traditions that remained anchored since the
sixteenth century.

The new Spanish cuisine
The new Spanish cuisine is a style that emerged in the late
eighties as a result of re-interpreting the classic and traditional
Spanish cuisine. The ideas is to start thinking about the essence
of local products: The autochthonous Spanish style, but with a
different concept. The Spanish cuisine begins to incorporate
typical products in the haute cuisine.
New structures in the presentation of dishes are becoming
common. Garnishing built into the very same dish; soups, as
traditional and Spanish as the gazpacho (a peasant's soup)
served in a designer bowl-dish. The classic haute cuisine sauces
become adapted to the Spanish gastronomy; olive oil is used
instead of butter; vinaigrettes and emulsified sauces are
reinvented.

Beef- or fish-stock bases acquire new textures; soup-sauces (a concept by Ferran Adriá, El Bulli) found their place in the new
Spanish cuisine, a cuisine that defies the classic structure of the menus served up to that moment. New trends and teachings

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