The 20th Century - Point and Nouvelle Cuisine



The century has witnessed a trend toward lighter, more naturally flavored and more simply prepared foods. Fernand Point was a master practitioner of this movement. But this master's goal of simplicity and refinement was carried to even greater heights by a generation of chef Point trained : principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise and Louis Outhier. They along with Michael Guerard and Roger Verge, were the pioneers of nouvelle cuisine in early 1970s.


Their culinary Philosophy was principled on the rejection of overly rich, needlessly complicated dishes. These chefs emphasized healthful eating. The ingredients must be absolutely fresh and of the highest possible quality; the cooking method should be simple elegantly designed and decorated. Following these guidelines, some traditional cooking methods have been applied to un-traditional ingredients, and ingredients have been combined in new and previously unorthodox fashions. For chefs with knowledge, skill, taste and judgement, this works




Source :
On Cooking a Textbook of Culinary Fundamentals (2nd Edition) by Sarah R. Labensky and Alan M. Hause (1998)
http://www.azquotes.com/author/20500-Fernand_Point
http://www.azquotes.com/quote/745598

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