La Nouvelle Cuisine: The Revolution and Its Aftermath
I
Origin
Nouvelle Cuisine — announced by critics Henri Gault and Christian Millau in 1973 as a manifesto for a new French cooking — was simultaneously a revolutionary break from classical French cooking and, in retrospect, its logical evolution. The ten commandments of Nouvelle Cuisine (rejection of unnecessary complication, shorter cooking times, fresh seasonal ingredients, smaller menus, no marinades, no heavy flour-based thickened sauces) produced a generation of cooking that changed the visual language of fine dining globally and established the model of the chef-as-artist that contemporary restaurant culture still operates within.
II
Description
Nouvelle Cuisine's specific technical contributions.
III
The Thread
—Japanese kaiseki presentation (the direct aesthetic source), New Nordic cuisine (the direct descendant — the Nordic manifesto is Nouvelle Cuisine's next generation), Peruvian contemporary cooking (sam
IV
Flavour Context
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Pillars V — VII
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