NOUVELLE CUISNE New Cuisine Cuisine Minceur thin cooking

NOUVELLE CUISNE New Cuisine/ Cuisine Minceur (thin cooking) Is an approach to cooking and food presentation Is characterized by- lighter, more delicate dishes and emphasis on presentation

HISTORY The work of Vincent La Chapelle, Francois Marin and Menon in the 1740 s was associated with the cuisine. In the 1880 s and 1890 s the cooking of George Auguste Escoffier was described with the term. The modern usage can be attributed to authors Henri Gault and Christian Millau who in the 1960 s used nouvelle cuisine to describe the cooking of Paul Bocusse, Jean and Pierre Troisgros, Micheal Guerard, Roger Verge and Raymond Oliver many of whom were students of Fernand Point

Salient Features A rejection of excessive complication in cooking. Cooking times for fish, sea food, game birds, veal, green vegetables and pates was greatly reduced in attempt to preserve the natural flavors. Steaming was an important trend from this characteristic. The cuisine was made with the freshest possible ingredients.

Salient Features Large menus were abandoned in favor of shorter menus. Strong marinades for meat and game ceased to be used. They stopped using heavy sauces such as espagnole and bechamel thickened with flour based roux, in favor od seasoning their dsihes with fresh herbs, quality butter, lemon juice and vinegar.

Salient Features They used regional dishes for inspiration instead of haute cuisine dishes. New techniques were embraced and modern equipment was often used, Bocuse even used microwave ovens. The chefs paid close attention to the dietary needs of their guests through their dishes. The chefs were extremely innovative and created new combinations and pairings.

Haute Cuisine Grande Cuisine Classique (high cooking) It is characterized by elaborate preparations and presentations

Salient Features Large meals of small portion sizes. Rich courses- traditional heavy butter – based and cream based preparations. Extensive wine cellars. Large hierarchical and efficiently run service staffs. High costs of the required ingredients.

Famous Haute Cuisine Specialties Tournedos Rossini- A sautéed beef fillet steak served on a circular crouton, then garnished with a foie gras slice, a truffle slice and finally a Madeira Sauce. Homard a la Parisienne- made by poaching lobsters, removing the cooked flesh, then stuffing the empty shells with a mayonnaisedressed vegetable mixture which is topped with lobster meat. Garnished with truffles and artichoke bottoms.

Famous Haute Cuisine Specialities Poularde Derby Chicken- Stuffed with rice, goose liver, and truffles, then roasted and lavishly garnished with more truffles and foie gras. Selle de Veau a la Prince Orloff- the slices of a roasted saddle of veal are coated with sauce Soubise, rice, and mushroom puree and then reassembled on the saddle in their original position. The roast is then covered with Sauce mornay and browned.

BOURGEOISIE Known as middle class Were people defined by conditions such as length of residence and source of income. Is a French word which means inhabitant of a town. The difference between the aristocratic and bourgeois was in the difference in quantity and in elaborateness of presentation.

Bourgeois Menu First service- Boiled meat An entrée of veal cooked in its own juices an horsd’oeuvre. Second service - Turkey A vegetable dish A salad A cream (sometimes) Dessert - Cheese Fruit A pot of Jam

Nouvelle Cuisine Classes of cookery Simple Bourgeoisie Haute Nouvelle