What is Nouvelle's kitchen?

Nouvelle Cuisine, a French term means a new kitchen, usually refers to food that is healthier, lighter alternative to haute kitchen or kitchen class. In general, it is perceived to focus on fine meals with simple but elegant presentations. However, it is also usually associated with some authors of cooks and chefs who date back to the age of 20. Cusine Classique usually refers to French classic cuisine, often standardized dishes loaded with heavy ingredients such as cream and butter that are served during. Cusine Classique was popularized in the 20th century and replaced the service and La Francaise, which required all meals to be served at once.

French meals prepared by famous chefs Menon, Vincent La Chapelle and Francois Marin at the age of 40 were the first to refer to this terminology. Legendary Auguste Escoffier, generally considered an impulse as the development of the modern french cuisine, often had the term appliedforged on his creations in the 80s and 90s of the 20th century. In the next century, this term reappeared almost every time the new French chef retreated in the culinary world in the center of attention.

Accelled French chef Paul Bocus, along with other cooking masters, created a menu and prepared food for the first flight attendant Concorde in 1969. The famous authors of the cook Henri Gault and Christian Millau used the term Nouvelle Cuisine to describe food served on historical cruise. They appreciated the sophisticated menu offers and praised the chefs for the simplicity and lightness of the ingredients they chose.

This observation was created by the term kitchen coinuur, which is translated into “thin cooking”. The term became somewhat synonymous with Nouvelle Cuisine. When the terminology became more common, its meaning began more often to report to menu items that were less fattening than classic French kitchenNo.

The authors of the Gault and Millau cookbook are commonly attributed to the definition of ten properties that characterize the real Nuvelle kitchen. The preparation must be simple and requires a minimum number of steps. The cooking time should be shortened to maintain natural tastes of vegetables, meat, fish and poultry. Only the freshest possible ingredients should be used in this style of kitchen.

Further qualifying features for Nouvelle Cuisine include short offers and lighter food selection. For example, strong marinades in this style are usually replaced by lighter versions. Heavy sauces made of dairy products and starches are traditionally replaced by light sauces created by lemon juice and fresh herbs in this type of cooking. More regional dishes using local ingredients are also usually preferred for Nouvelle Cuisine creations.

Unlike former cooking styles, Nouvelle Cuisine supports the use of modern equipment and technology. Style also requires the chef to considerBest diet elections for dinner in terms of fat, sodium and salt. Nouvelle kitchen also requires chefs to develop innovative pairing of food.