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Nouvelle Cuisine
''Nouvelle 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 invented 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. And it was in 1742 that Menon introduced the term ''nouvelle cuisine'' as the title ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alain Chapel
Alain Chapel (; 30 December 1937 – 10 July 1990) was a French chef, credited with being one of the originators of Nouvelle Cuisine. He earned three Michelin stars. Early life Chapel was born in Lyon, the son of Maître d' Charles and his wife Eva. At the outbreak of World War II, the family moved to the village of Mionnay 12 miles outside the city, where his father opened a bistro called ''La Mere Charles'' in an old coaching inn surrounded by lush gardens. There Alain Chapel received his first training. Career In the 1960s, Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, and Michel Guérard "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." Alain Chapel eventually returned to the family bistro which was then upgraded to a restaurant. In 1967 it was awarded its first Michelin star. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espagnole
Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), '' Le Guide culinaire'', Editions Flammarion Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical French repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in '' Le Guide culinaire'', but doubted its necessity. Preparation The basic method of making espagnole is to prepare a very dark brown roux, to which brown stock (stock made from simmering roasted bones, meats and aromatics) is added, along with roasted bones, pieces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallop - Tangerine-gastrique
Scallop () is a common name that encompasses various species of marine bivalve mollusks in the taxonomic 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 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 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. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated between the Baltic and North seas to the north, and the Alps to the south; it covers an area of , with a population of almost 84 million within its 16 constituent states. Germany borders Denmark to the north, Poland and the Czech Republic to the east, Austria and Switzerland to the south, and France, Luxembourg, Belgium, and the Netherlands to the west. The nation's capital and most populous city is Berlin and its financial centre is Frankfurt; the largest urban area is the Ruhr. Various Germanic tribes have inhabited the northern parts of modern Germany since classical antiquity. A region named Germania was documented before AD 100. In 962, the Kingdom of Germany formed the bulk of the Holy Roman Empire. During the 16th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World War II
World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposing military alliances: the Allies and the Axis powers. World War II was a total war that directly involved more than 100 million personnel from more than 30 countries. The major participants in the war threw their entire economic, industrial, and scientific capabilities behind the war effort, blurring the distinction between civilian and military resources. Aircraft played a major role in the conflict, enabling the strategic bombing of population centres and deploying the only two nuclear weapons ever used in war. World War II was by far the deadliest conflict in human history; it resulted in 70 to 85 million fatalities, mostly among civilians. Tens of millions died due to genocides (including the Holocaust), starvation, massa ... [...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 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BBC Four
BBC Four is a British free-to-air 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
The Aérospatiale/BAC Concorde () is a retired Franco-British supersonic airliner jointly developed and manufactured by Sud Aviation (later Aérospatiale) and the British Aircraft Corporation (BAC). Studies started in 1954, and France and the UK 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 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 UK CAA on 5 December. Concorde is a tailless aircraft design with a narrow fuselage permitting a 4-abreast seating for 92 to 128 passengers, an ogival delta wing and a droop nose for landing visibility. It is powered by four Rolls-Royce/Snecma Olympus 593 turbo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fernand Point
Fernand Point (, 25 February 1897 – 4 March 1955) was a French chef and restaurateur and is considered to be the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon. Early life He 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 the capital's 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. La Pyramide Point opened Restaurant de la Pyramide when he was 24, about south of Lyon in the town of Vienne. The restaurant was awarded three Michelin stars The ... [...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 art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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