The French restaurant critic Henri Gault came up in 1969 with the phrase "Nouvelle cuisine" to describe a new cookery movement influenced by the Japanese style of food presentation. He first used the term to describe food prepared by top French chefs for the maiden flight of the Concorde airliner.
Nouvelle Cuisine is a method of preparing food in a simpler, less rich, and more natural way with detailed attention given to texture and detail. Fresh produce in very small quantities is prepared by grilling or steaming in reduced stocks. The resulting ultra-thin slices of meat or fish are artistically arranged on large plates with a colorful selection of crisp, only just-cooked vegetables in light fruit based sauces.
One result of the Nouvelle cuisine movement was the recognition of the chef as a creative artist. However the dishes they designed often looked better than they tasted. Colorful and attractive to look at, plate presentation ruled, but the best restaurants charged a small fortune for tiny pieces of these exquisitely prepared delicacies.
Source Food For Thought by Ed Pearce
Nouvelle Cuisine is a method of preparing food in a simpler, less rich, and more natural way with detailed attention given to texture and detail. Fresh produce in very small quantities is prepared by grilling or steaming in reduced stocks. The resulting ultra-thin slices of meat or fish are artistically arranged on large plates with a colorful selection of crisp, only just-cooked vegetables in light fruit based sauces.
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| A example of nouvelle cuisine presentation. By Jacques Lameloise - Wikipedia |
One result of the Nouvelle cuisine movement was the recognition of the chef as a creative artist. However the dishes they designed often looked better than they tasted. Colorful and attractive to look at, plate presentation ruled, but the best restaurants charged a small fortune for tiny pieces of these exquisitely prepared delicacies.
Source Food For Thought by Ed Pearce
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