Iqemusu offers a note by note cuisine where each food is becoming a palette in which the cook will pick some notes to compose his dishes. This avant-garde cuisine is progressist and takes it inspiration in the experimentations of the greatest chefs. They have already started to use "note à note" cuisine: it can be tested with Pierre Gagnaire who was the first to compose a "note à note" dish and with Andrea Camastra, a franco-italian chef based in Warsaw.
Those chefs are not willing to recreate tastes already present in nature. There is no artistic purpose in the reproduction of a steak or a fruit, simply because they have access to the best producers in the world. However, it is in their own interest to cook note by note since it gives them the possibility to create new tastes and textures, that they would be the only ones to offer to their clients. Note by note cuisine is a completely new universe entirely devoted to art, where everything is yet to create.