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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." [1] In Paris suburbs in 1965, he opened his first restaurant Le Pot au Feu. [1] It earned two Michelin stars. [1]
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 .
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]
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."
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]
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.
In 1947 in the French city of Mulhouse, Alsace, a 15-year-old boy named André Soltner began his kitchen apprenticeship at the Hôtel du Parc, sparking what was to become one of the more storied ...
Raymond Oliver (27 March 1909 – 5 November 1990) was a French chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants.Oliver detested nouvelle cuisine, preferring the rich ingredients favored by the chefs in his native Gascony.