Prof. Pravin Rathod

Introduction-

Nouvelle cuisine (French, "new

cuisine") is an approach to cooking and food presentation. 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.

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 1730's and 1740's, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle's published his Cuisinier moderne in 1733-1735.

The first volumes of Menon's Nouveau traité de la cuisine came out in 1739. And it was in 1742 that Menon introduced the term nouvelle cuisine as the title of the third volume of his Nouveau traité.[1] François Marin worked in the same tradition.

The style Gault and Millau wrote about was a reaction to the

French cuisine classique placed into "orthodoxy" by

Escoffier. Calling for greater simplicity and elegance in

creating dishes, nouvelle cuisine is not cuisine minceur

("thin cooking"), which was created by Michel Guérard as spa food. It has been speculated that the outbreak of World War II was a significant contributor to nouvelle cuisine's creation—the short supply of animal protein during the German occupation made it a natural development.

A rejection of excessive complication in cooking Cooking times for most fish,seafood,game birds,veals,green

vegetables and pates were greatly reduced in an attempt to preserve the natural flavors.

Steaming was an importance tread from this cuisine. The cuisine was made with the freshest possible ingredients. Large menus were abandoned in favor of shorter menus. Strong marinades for meats and games ceased to be used. They stopped using heavy sauces such as espagnole & béchamel

thickened with flour bases roux, in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, & vinegar.

New techniques were embraced & modern equipment was often used, and microwave ovens also.

The chefs paid close attention to the dietary needs of their guests through their dishes.

The chefs were extremely inventive and created new combinations and pairings.

Haute cuisine Nouvelle cuisine

Haute cuisine (French: literally "high food

cooking")

Nouvelle cuisine ( French: literally “ thin food

cooking)

Haute cuisine is characterized by meticulous

preparation and careful presentation of food,

at a high price level, accompanied by rare

wines.

Nouvelle cuisine is characterized by lighter,

more delicate dishes and an increased

emphasis on presentation.

weak marinades for meat and game ceased to

be used

Strong marinades for meat and game ceased

to be used

The chefs were classic techniques with their

created new combinations and pairings.

The chefs were extremely inventive and

created new combinations and pairings.

More seasoning of sauces and aromas’ use in

food.

No over seasoning of sauces and aromas’ use

in food.

Vegetables are strongly cooked Vegetables are only lightly cooked.

Nouvelle cuisine they are used platter for food service.

They are avoided mother sauces with food.

For meat preparation nouvelle cuisine added meat glaze for extra flavor.

The ideas for presentation & garnishing of dishes were borrowed from Japanese cooking.

Each dish is portion out & garnishes individually.

The plate itself is considered as a part of dishes.

Care should be taken to select those of good quality & suitable shapes and patterns that will complement the food being served.

Food should serve piping hot at the table, carved vegetables are used to garnish.

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