The Nouvelle Cuisine

Nouvelle Cuisine

1740

*Meaning- New Cuisine
*It is an eclectic style of cuisine
*Focuses on lighter, more delicate dishes with great emphasis on
presentation. In the 1730s and 1740s French writers began calling their cooking modern or new because they were taking a break from the traditional way of cooking.
In 1742 Menon introduced the term Nouvelle Cuisine as a title of his one of his books
the cuisine came about after seeing how Haute Cuisine was unnecessarily artistic and the food was heavy and unhealthy.

When It Started Becoming Popular

1960

Food critics Henri Gault, Andre Gayot and Christian Millau popularised the term in a restaurant guide, Gault- Millau, or Le Nouveau Guide.
They used the term to describe the cooking style of Paul Bocuse, Alain Chapel and Jean and Pierre Troigrose, etc.

Nouvelle Cuisine's Influence on Japanese cooking Style

1966

the explosion of Nouvelle Cuisine in the 1960s employed many of the key techniques and aesthetics of the Japanese style of cooking.

The 10 Commandments of Nouvelle Cuisine

1973

Henri Gault published the 10 commandments in 1973

1. Thou shalt not overcook.
2. Thou shalt use fresh, quality products.
3. Thou shalt lighten thy menu.
4. Thou shalt not be systematically modernist.
5. Thou shalt nevertheless seek out what the new techniques can bring you.
6. Thou shalt avoid pickles, cured game meats, fermented foods, etc.
7. Thou shalt eliminate rich sauces.
8. Thou shalt not ignore dietetics.
9. Thou shalt not doctor up thy presentations.
10. Thou shalt be inventive.

The Abandonment of The Nouvelle Cuisine

2006

There had been talk that Nouvelle Cuisine is dead or abandoned but some aspects of it has been incorporated into the mainstream of cooking today.
Some food writers had said the cuisine had reached exhaustion and so they had decided to return to the older cuisines.
(https://en.wikipedia.org/wiki/Nouvelle_cuisine#Abandonment)