Changing Cuisine

In the 1970’s, food presentations evolved. People were tired of classical dishes loaded with heavy starches. They needed lighter, nutritional items with more flavor than just butter. This idea became known as “nouvelle cuisine.”

Below are The Ten Commandments of “nouvelle cuisine” created by Henri Gault and Christian Millau.

1. Thou shalt not overcook.
2. Thou shalt use fresh, quality produce.
3. Thou shalt lighten thy menu.
4. Thou shalt not be systematically modernistic.
5. Thou shalt nonetheless seek out what the new techniques can bring you.
6. Thou shalt avoid marinades, the hanging of game, fermentation, etc.
7. Thou shalt eliminate brown and white sauces
8. Thou shalt not ignore dietetics.
9. Thou shalt not cheat on thy presentations.
10. Thou shalt be inventive.

Over time, chefs challenged the old ways and even nouvelle guidelines. These ideas have transpired into more depth of classical and modern cuisine. This thinking has allowed chefs worldwide to continue expanding the culinary borders.