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To some, they conjure ideas of haute cuisine fuss — dainty smears, baby food textures, or unnecessary embellishment.

Take the early 17th century, when the humble salad was unexpectedly sweet — before French haute cuisine banished sugar firmly to the dessert course.

Northern Ireland isn’t known for haute cuisine, or even for soulful peasant dishes like haggis.

If the goal of haute cuisine is to show people the best cut of this or the ultimate version of that, there is inevitably a lot that cannot be used.

When he was 25, Garcia was France’s youngest Michelin-starred chef, so it’s somewhat startling to find him, a decade later, in the middle of beautiful nowhere, serving up hyperlocal haute cuisine.