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Nouvelle cuisine
Nouvelle cuisine (; 'new cuisine') is an approach to cooking and food presentation in French cuisine. In contrast to ''cuisine classique'', an older form of ''haute cuisine'', nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who coined the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault Millau, or ''Le Nouveau Guide''. History The term ''nouvelle cuisine'' has been used several times in the history of French cuisine, to mark a clean break with the past. In the 1730s and 1740s, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle published his ''Cuisinier moderne'' in 1733–1735. The first volumes of Menon's ''Nouveau traité de la cuisine'' was published in 1739. It was in 1742 that Menon introduced the term ''nouvelle cuisine'' as the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques Lameloise, Escabèche D'écrevisses Sur Gaspacho D'asperge Et Cresson
Jacques or Jacq are believed to originate from the Middle Ages in the historic northwest Brittany region in France, and have since spread around the world over the centuries. To date, there are over one hundred identified noble families related to the surname by the Nobility & Gentry of Great Britain & Ireland. Origins The origin of this surname comes from the Latin ' Iacobus', associated with the biblical patriarch Jacob. Ancient history A French knight returning from the Crusades in the Holy Lands probably adopted the surname from "Saint Jacques" (or "James the Greater"). James the Greater was one of Jesus' Twelve Apostles, and is believed to be the first martyred apostle. Being endowed with this surname was an honor at the time and it is likely that the Church allowed it because of acts during the Crusades. Indeed, at this time, the use of biblical, Christian, or Hebrew names and surnames became very popular, and entered the European lexicon. Robert J., a Knight Crusader ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Troisgros Family
Troisgros () is a French restaurant and hotel with a primary location in Ouches (Loire, France) and additional affiliated restaurants in Roanne and Iguerande, in France. It started in 1930 as a restaurant located in Roanne, held by Jean-Baptiste Troisgros and his wife Marie, then by their sons Jean and Pierre under the name of in 1957, and finally by their grandson Michel, owner of the current restaurant in Ouches. It has been awarded three ''Michelin'' stars since 1968. The hotel ( five stars) has been a member of '' Relais & Châteaux'' since 1966. Biography Jean-Baptiste and Marie Troisgros Jean-Baptiste Troisgros (1898–1974) and his wife Marie Badaut (1900–1968), lemonade makers of Burgundian origin, ran the in Chalon-sur-Saône in Burgundy. They had three children: Jean (born 2 December 1926 in Chalon-sur-Saône), Pierre (born 3 September 1928 in Chalon-sur-Saône) and Madeleine (born 17 June 1935 in Roanne). In 1930, the Troisgros family settled in Roanne, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espagnole Sauce
Espagnole sauce () is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine. Etymology "Espagnole" is the French for "Spanish". Many French sauces have names of countries, such as hollandaise sauce or crème anglaise. Generally, the country's name is chosen as a tribute to a historical event or because the sauce's content evokes that country. In the case of Spanish sauce, it is thought that the name was given due to its red color, which is associated with Spain. Subsequently, several attempts were created to explain its name. It is said, for example, that Anne of Austria – who despite her name was Spanish – introduced cooks from Spain to the kitchens of the French court and that her cooks improved the French brown sauce by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallop - Tangerine-gastrique
Scallop () is a common name that encompasses various species of Marine (ocean), marine bivalve mollusc, molluscs in the Taxonomy (biology), taxonomic Family (biology), family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a Cosmopolitan distribution, cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrate (biology), substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World War II
World War II or the Second World War (1 September 1939 – 2 September 1945) was a World war, global conflict between two coalitions: the Allies of World War II, Allies and the Axis powers. World War II by country, Nearly all of the world's countries participated, with many nations mobilising all resources in pursuit of total war. Tanks in World War II, Tanks and Air warfare of World War II, aircraft played major roles, enabling the strategic bombing of cities and delivery of the Atomic bombings of Hiroshima and Nagasaki, first and only nuclear weapons ever used in war. World War II is the List of wars by death toll, deadliest conflict in history, causing World War II casualties, the death of 70 to 85 million people, more than half of whom were civilians. Millions died in genocides, including the Holocaust, and by massacres, starvation, and disease. After the Allied victory, Allied-occupied Germany, Germany, Allied-occupied Austria, Austria, Occupation of Japan, Japan, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Minceur
Cuisine minceur (; ) is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional nouvelle cuisine dishes. Contemporary critics acknowledged that the minceur versions by Guérard tasted better and were less filling than their nouvelle cuisine originals. Aldo Buzzi ''L'uovo alla kok'' History In the 1960s, along with Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, "Guérard was a nouvelle cuisine pioneer who ... disrupted restaurant culture ... Breaking away from the long-established rules of French haute cuisine, the group pushed for food to look and taste more like the stuff it’s actually made from, to be leaner and lighter and brighter." In 1974 chef Guérard arrived in Eugénie-les-Bains and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about how he could persuade Parisians to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialized chefs, and commissioned by those with the financial wherewithal to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BBC Four
BBC Four is a British free-to-air Public service broadcasting in the United Kingdom, public broadcast television channel owned and operated by the BBC. It was launched on 2 March 2002"Culture, controversy and cutting edge documentary: BBC FOUR prepares to launch" BBC Press Office, 14 February 2002. Retrieved 2 April 2010. and shows a wide variety of programmes including arts, documentaries, music, international film and drama, and current affairs. It is required by its licence to air at least 100 hours of new arts and music programmes, 110 hours of new factual programmes, and to premiere twenty foreign films each year. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Concorde
Concorde () is a retired Anglo-French supersonic airliner jointly developed and manufactured by Sud Aviation and the British Aircraft Corporation (BAC). Studies started in 1954, and France and the United Kingdom signed a treaty establishing the development project on 29 November 1962, as the programme cost was estimated at £70 million (£ in ). Construction of the six prototypes began in February 1965, and the first flight took off from Toulouse on 2 March 1969. The Market (economics), market was predicted for 350 aircraft, and the manufacturers received up to 100 option orders from many major airlines. On 9 October 1975, it received its French certificate of airworthiness, and from the Civil Aviation Authority (United Kingdom), UK CAA on 5 December. Concorde is a tailless aircraft design with a narrow fuselage permitting four-abreast seating for 92 to 128 passengers, an ogival delta wing, and a Droop nose (aeronautics), droop nose for landing visibility. It is pow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fernand Point
Fernand Point (, 25 February 1897 – 4 March 1955) was a French chef and restaurateur who is considered the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon. Early life Point was born in Louhans, Saône-et-Loire, France. His family kept an inn where he started cooking when he was ten. He moved to Paris and worked at some of its best restaurants before working with Paul Bocuse's father at the in Évian-les-Bains. Career He had received his training with Foyot in Paris, the Bristol Hotel, Paris, the Majestic in Cannes, and the Royal Hotel in Évian-les-Bains. In 1922, he and his family moved to Vienne, a city in southeast France near Lyon, and opened a restaurant. Two years later his father left the restaurant to Fernand, who renamed it La Pyramide. Point opened Restaurant de la Pyramide when he was 24, about south of Lyon Lyon (Franco-Provençal: ''Liyon'') is a city in France. It is located at the confluence of the riv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raymond Oliver
Raymond Oliver (27 March 1909 – 5 November 1990) was a French chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants. Oliver detested '' nouvelle cuisine'', preferring the rich ingredients favored by the chefs in his native Gascony. Oliver, who was born in Langon in the Bordeaux region of France, was the son and grandson of cooks. His maternal grandmother gave him his first instruction in cooking as a boy, and he began his apprenticeship as a chef under his father at the age of 15. For more than 35 years, he was the owner of ''Le Grand Vefour'' on the Rue de Beaujolais in the Palais-Royal district. His celebrity clientele ranged from statesmen like Winston Churchill and Andre Malraux, to writers including Albert Camus and Georges Simenon, to the industrialists and financiers Henry Ford and David Rockefeller. The Aga Khan, and Prince Rainier and Princess Grace of Monaco were among his appreciative clients, as were Jean Cocteau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roger Vergé
Roger Vergé (; 7 April 1930 – 5 June 2015) was a French chef and restaurateur. He is considered one of the greatest chefs of his time. The Gault Millau described him as "the very incarnation of the great French chef for foreigners". Personal life Roger Vergé was born 7 April 1930 in Commentry, which is a commune in the department of Allier in central France. His father was a blacksmith. He said he was inspired to learn cooking from his aunt Célestine, to whom he dedicated many of his books. He began work under Alexis Chanier at restaurant ''Le Bourbonnais'' in his aunt's hometown, and trained at the '' Tour d'Argent'' and the '' Plaza Athénée'', before leaving France to work in Africa. He worked in the restaurant of ''Mansour de Casablanca'' (in Morocco), ''L'Oasis'' (in Algeria) and in Kenya. Back in Europe, he worked in the restaurants of '' Hôtel de Paris Monte-Carlo'' (in Monaco) and ''Le Club de Cavalière'' (in Le Lavandou, France). He was a keen collector of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
