Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
André Chiang
After his time in France, Chiang took a position at the Maia Luxury Resort in the Seychelles, a move that he later credited with allowing him to discover his own style of cooking, a pursuit he felt had gotten lost during his work in French restaurants. It was during this time that he developed his "Octo-philosophy" of preparing dishes, which he describes as the eight elements of "pure, salt, artisan, south, texture, unique, memory and terroir". He described the meaning of pure as presenting the dish without seasoning, but allowing each item on the plate to naturally complement each other.