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  2. Nouvelle cuisine - Wikipedia

    en.wikipedia.org/wiki/Nouvelle_cuisine

    An example of nouvelle cuisine presentation. Nouvelle cuisine (French: [nuvɛl kɥizin] ⓘ; 'new cuisine') is an approach to cooking and food presentation in French cuisine.In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.

  3. Michel Guérard - Wikipedia

    en.wikipedia.org/wiki/Michel_Guérard

    In the late 1960s, he was working at a small restaurant in Asnières-sur-Seine in Paris, where the New York Times says he "almost single-handedly invented no[u]velle cuisine." [ 5 ] In the 1960s, along with Paul Bocuse , Alain Chapel , and Jean and Pierre Troisgros , "Guérard was a nouvelle cuisine pioneer who... disrupted restaurant culture...

  4. Henri Gault - Wikipedia

    en.wikipedia.org/wiki/Henri_Gault

    In 1973, Gault and Millau invented the term nouvelle cuisine in an article where they discussed the 10 commandments of the nouvelle cuisine: [6] Do not overcook; You will use only high quality, fresh products; You will simplify your menu; You will not be resolutely modernist; You will strive to learn from new techniques

  5. Alain Chapel - Wikipedia

    en.wikipedia.org/wiki/Alain_Chapel

    Former restaurant of Alain Chapel in Mionnay. In the 1960s, Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, and Michel Guérard "disrupted restaurant culture... Breaking away from the long-established rules of French haute cuisine, the group pushed for food to look and taste more like the stuff it’s actually made from, to be leaner and lighter and brighter."

  6. Haute cuisine - Wikipedia

    en.wikipedia.org/wiki/Haute_cuisine

    Nouvelle cuisine was a movement towards conceptualism and minimalism and was a direct juxtaposition to earlier haute cuisine styles of cooking, which were much more extravagant. While menus were increasingly short, dishes used more inventive pairings and relied on inspiration from regional dishes. [8]

  7. Alain Senderens - Wikipedia

    en.wikipedia.org/wiki/Alain_Senderens

    Alain Senderens (French pronunciation: [alɛ̃ sɑ̃dʁɛ̃s], 2 December 1939 – 25 June 2017) was a leading French chef and practitioner of Nouvelle Cuisine. Le Figaro credited him as the inventor of food and wine pairings. [1]

  8. Cuisine - Wikipedia

    en.wikipedia.org/wiki/Cuisine

    Nouvelle cuisine ('New cuisine') is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide. [10]

  9. The Ten Commandments of Nouvelle Cuisine - Wikipedia

    en.wikipedia.org/wiki/The_Ten_Commandments_of...

    The Ten Commandments of Nouvelle Cuisine aim to set general guidelines for cooking nouvelle cuisine. [1] These commandments were published by the French food journalist Henri Gault. [2] The commandments are as follows: [3] Thou shalt not overcook. Thou shalt use fresh, quality products. Thou shalt lighten thy menu. Thou shalt not be ...