| Summary: | This paper aims at analyzing what is sense and what makes sense in the world of Haute Cuisine. Much more than a restricting discipline-based analysis, we take the view that it is more a matter of bringing out signs defined in all their dimensions and expression (language, objects, place or space, etc.) and also bringing them to life in the restaurant, the first and foremost place for social recognition, by rooting them in communication, the framework for a strong polysensoriality. The transfer from sign to meaning will be considered in the context of production in relation to the sender or addresser (the chef) interacting with the recipient or addressee (the guest) through his creation (the menu) and the environment where the sharing but also receiving relationship process is taking place. Decoding the systems of heterogeneous signs, understanding their relationship and their meaning, analyzing their expression, but also putting together the elements found in order to highlight their consistency: this approach is an attempt to take into consideration the way we build up our view of the world and how we are getting close to the real world, revealing a multifaceted quest between flavours and values.
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