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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 .
Pierre Troisgros (3 September 1928 [1] – 23 September 2020) [2] was a French chef and restaurateur, best known for his restaurant Frères Troisgros. [3] Pierre Troisgros and his brother continued their father's restaurant Hôtel Moderne, [4] where they invented "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, which became their signature dish. [5]
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]
Michel Robert-Guérard (French: [miʃɛl ɡeʁaʁ]; 27 March 1933 – 19 August 2024), known as Michel Guérard, was a French chef, author, one of the founders of nouvelle cuisine and the inventor of cuisine minceur.
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."
The brouhaha over nouvelle cuisine is finished, but we will never go back to the way we cooked before." André Soltner. Accounts vary as to if Soltner missed two, four, or five days in the kitchen ...
Vergé was known for his contemporary cooking style, often named cuisine du soleil, a variation of Provençal cuisine.Together with Paul Bocuse, Gaston Lenôtre (1920–2009) and others, he is credited with inventing nouvelle cuisine, [3] although Bocuse says that the term was invented by Henri Gault. [6]
While at La Pyramide, Diot served as the Commis de Cuisine. He continued his tour to "Jacqueline Fenix Restaurant" in Neuilly, followed by a year at Les Prés d'Eugenie, where under Chef Michel Guérard, known as "the father of Nouvelle Cuisine," [1] he experienced the complexity of Guérard's cooking philosophy.