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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.
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.
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]
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
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 ...
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]
However, Bocuse also criticised some nouvelle cuisine tendencies, stating "nouvelle cuisine was nothing on the plate, everything on the bill". [4] Bocuse claimed that Henri Gault first used the term to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. [5]
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]