Nouvelle cuisine

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An example of nouvelle cuisine: lobster and leek in a dish by Jacques Lameloise, former head chef at the 3-star Lameloise restaurant

The term nouvelle cuisine (French: new kitchen ) was probably first mentioned in 1768 in the Dictionnaire sentencieux as a critical swipe at the departure from previous bourgeois, simple cooking habits. Today, this term is understood to mean a less opulent culinary art developed in France in the 1970s , which endeavors to preserve the taste of food. The term “nouvelle cuisine” was coined again in 1973 by the gastro critics Henri Gault and Christian Millau .

Comparable to the development in other arts, the cooks tried to overcome old approaches and find new ways of preparation and presentation ( cf. Nouvelle Vague and New Wave ).

Principles

In 1973, Henri Gault and Christian Millau defined "The 10 Commandments of the New Kitchen" as the basis:

  1. You shouldn't cook anything too long.
  2. You should use fresh and high quality products.
  3. You should make your card easier.
  4. You shouldn't be systematically modernist.
  5. However, you should look for what new techniques will bring.
  6. You should avoid marinades, hanging, fermentations.
  7. You are supposed to get rid of heavy sauces.
  8. You shouldn't ignore the diet.
  9. You are not supposed to manipulate your presentations.
  10. You should be inventive.

Vegetable purees and steamed meat are often used in this kitchen. Recipes from regional cuisine are increasingly being used with fresh, seasonal foods. Special emphasis is placed on the presentation of the dishes, the serving is refined into an art.

In Germany, Paul Bocuse is often mentioned as the creator of nouvelle cuisine, which is incorrect. In reality, it is due to the influences of Michel Guérard , Fernand Point and Alain Chapel .

literature

  • Michel Guérard: La Grande Cuisine Minceur , ( Eng . The Light Large Kitchen) (1976)
  • Patrick Rambourg: Histoire de la cuisine et de la gastronomie françaises , Paris, Éditions Perrin (coll.tempus n ° 359), 2010, ISBN 978-2-262-03318-7
  • Alain Ducasse: Grand Live de Cuisine
  • Georg Berger: Escoffier and the Nouvelle Cuisine: Top chefs and their recipes , Fachbuchverlag Pfanneberg , Haan-Gruiten 2014, ISBN 978-3805706841 .

Web links

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  1. ↑ LACaraccioli, Dictionnaire critique, pittoresque et sententieux, propre à faire connoitre les usages du siècle, ainsi que ses bizarreries , 1768 (French critical, descriptive and instructive dictionary, intended to get to know the usages of the [present] day, as well as its oddities )
  2. ↑ fr.gaultmillau.com: Notre histoire
  3. ↑ Die Nouvelle Cuisine DeliDauerdienst.de, January 13, 2012
  4. ↑ La cuisine du futur, c'est maintenant! in Google Book Search
  5. ↑ Wolfgang Lechner: Paul Bocuse: The Knight of Honor of the French Kitchen . In: The time . January 20, 2018, ISSN  0044-2070 ( zeit.de [accessed October 22, 2019]).
  6. ↑ Urs Bühler: Paul Bocuse, the fun-loving knight of culinary delights | NZZ . January 21, 2018, ISSN  0376-6829 ( nzz.ch [accessed October 22, 2019]).