What is the kitchen?
Low calorie cooking style, cuisine, was created by French chef Michel Guérard. The cooking style focuses on the restoration of traditional French dishes of lighter, often healthier ways. The kitchen meals were awarded for tasting superior than conventional French cuisine, for remaining authentic for cooking style.
While many traditional French dishes leave dinner with an unpleasant heavy, filled feeling after eating, food from the kitchen avoids this effect. Instead, they offer fewer calories and less cholesterol, while still providing full taste. For this reason, its cooking style is known as a kitchen of a coin or a slim kitchen.
In the 70 years, the chef Guérard joined his wife Christine Barthelemy during the renovation of the spa resort. During the renovation, Guérard has developed his cooking style to complement the nature of the spa's health consciousness. Guérard, a former chef, was able to reduce the food of 3,000 calories or more to just 500 calories andHe still retains his taste. According to Guérard, Dieter can release up to five pounds (two and a half kilograms) a week to eat his kitchen.
Cuisine coin is built on nouvelle cooking style. Before the Guérard's invention, other cooks developed the style of Nouvelle, which focused on simple, fresh meals. Guérard decided to take this style a step further towards a healthy lifestyle and update the traditional meals of Nouvelle Cuisine drastically by lowering the amount of calories they contained.
as well as Nouvelle Cuisine, Guérard's cooking adaptations are very simple. The use of fat in its meals is kept to a minimum. Many meals completely avoid fat. Easy substitution, half of the use of the ingredient from one half to one quarter, are also made for highly caloric components. These simple concepts, widíks that Guérard's style of cooking in the western world deteriorated from the taste of the rubberVin.
In the heart of Gerrard's cooking style, the removal of the cream is. He experimented with yoghurt, frontage Blanc and many other substitutes. Finally, he discovered the desired replacement for the cream: a mixture of a dry, non -fat facade with a mixture of puree vegetables such as leeks, mushrooms and carrots. This mixture provided the same velvety texture and the taste of cream sauce without a large number of calories. Gerrard also found substitution for mayonnaise, butter and many other highly caloric components.
Gerrard's most famous coin is a crab salad with grapefruit. Other low -calorie recipes of chefs, which are popular, include caviar made of bar, veal and various fresh soups. However, the disadvantage of the Guérard style is the practice of the elimination of some foods used in the preparation of other foods to reduce their caloric value. Tenoněkří people consider practice.