New kitchen: locut. "Nouvelle Cuisine" is a formula launched in 1972 by two gastronomic critics, Henri Gault and Christian Millau (See Chefs et Métiers de bouche), who intended to distinguish several young chefs, wishing to free themselves from a certain routine in terms of culinary.
At the beginning of the 1970s, the new cuisine was developed from a refusal and a choice: refusal of preparations considered too rich, while excess fat was denounced...
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