Have Chefs been able to control the psycho teste before ?

In a limited way, yes, and it’s possible to create expectation mostly through presentation, dish design. As in Paul Pairet’s Foie Gras Opera, a dish modeled on the classic French pastry, a “look-alike” that mimics its sharp, layered design. In Pairet’s world, it’s a play on the taste of foie gras and bitter chocolate, a savory dish crafted to resemble the traditional dessert. It influences the psycho taste by exploiting the discrepancy of its sweet appearance and savory reality to finally reveal a chokingly unexpected familiar taste.