Capacidades dinámicas y sensibilidad culinaria: la Nouvelle Cuisine de los Troisgros como tecnología cultural de gestión

This essay interprets Jean and Pierre Troisgros’ work as a system of dynamic capabilities where culinary sensitivity evolves into managerial structure. Nouvelle Cuisine is examined as a cultural management technology linking innovation, knowledge, and experience, anticipating models of organizational learning and creative leadership. It fuses art and efficiency, proving that culture is the true operating system of contemporary organizations.