Search results
Results from the WOW.Com Content Network
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 .
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.
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]
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]
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."
Jean-Louis Palladin (May 7, 1946 – November 25, 2001) [1] was a French-born chef who introduced French Nouvelle cuisine to the Washington elite at his restaurant, Jean-Louis at the Watergate, and influenced a generation of French and American chefs. [2]
Like many young people growing up in Sardinia, Davide Sanna loved Italian cuisine and wanted to have a successful career as a chef. Sanna had worked in kitchens on the Mediterranean island and in ...
Gault was born Henri Gaudichon on 4 November 1929 in Pacy-sur-Eure, France. [2] Following in his father's foot steps, he started his studies in medicine. In 1956 he became a reporter for the French newspapers Paris-Presse and L'Intransigeant.