{"id":3000,"date":"2020-12-14T09:54:25","date_gmt":"2020-12-14T09:54:25","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3000"},"modified":"2020-12-14T10:02:19","modified_gmt":"2020-12-14T10:02:19","slug":"nouvelle-cuisine","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/nouvelle-cuisine\/","title":{"rendered":"NOUVELLE CUISINE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3000\" class=\"elementor elementor-3000\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a73794b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a73794b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8a1ccf0\" data-id=\"8a1ccf0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b2fbd6b elementor-widget elementor-widget-image\" data-id=\"b2fbd6b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/chaud_froid_.jpg\" class=\"attachment-large size-large wp-image-2856\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/chaud_froid_.jpg 600w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/chaud_froid_-300x225.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-45f698d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"45f698d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-39ab69e\" data-id=\"39ab69e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-dcf7a94 elementor-widget elementor-widget-text-editor\" data-id=\"dcf7a94\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">As the French cuisine was too much complicated and having heavy sauces, therefore, in the early 70s, the chefs decided to bring changes in the French cuisine. There were many chefs who contributed their efforts like chef H. Gault and C. Millau, as they were habitual of eating the same classical food every day. It revolutionized French cookery.<\/span><\/p><p><span style=\"color: #000000;\">Chefs like P.&amp; J. Troisgros, M. Guerad, Achapel, R. Verce and Paul Bocus spoke of changes and revolution was started by emphasising on serving original salads, vegetables, terrines, fish just cooked on the on the bar and the price were high.<\/span><\/p><p><strong><span style=\"color: #000000;\">A list of changes made in French cuisine:<\/span><\/strong><\/p><p><span style=\"color: #000000;\">Gault and Millau &#8220;discovered the formula&#8221; contained in ten characteristics of this new style of cooking. The ten characteristics identified were:<\/span><\/p><ul><li><span style=\"color: #000000;\">A rejection of excessive complication in cooking.<\/span><\/li><li><span style=\"color: #000000;\">Cooking times for most fish, seafood, game birds, veal, green vegetables and p\u00e2t\u00e9s were greatly reduced in an attempt to preserve the natural flavours. Steaming was an important trend from this characteristic.<\/span><\/li><li><span style=\"color: #000000;\">The cuisine was made with the freshest possible ingredients.<\/span><\/li><li><span style=\"color: #000000;\">Large menus were abandoned in favour of shorter menus.<\/span><\/li><li><span style=\"color: #000000;\">Strong marinades for meat and game ceased to be used.<\/span><\/li><li><span style=\"color: #000000;\">Heavy sauces such as\u00a0<em><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Espagnole\">espagnole <\/a><\/em>and\u00a0<em><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/B%C3%A9chamel\">b\u00e9chamel<\/a><\/em>\u00a0were replaced by seasonings with fresh herbs, high-quality butter, lemon juice, and vinegar.<\/span><\/li><li><span style=\"color: #000000;\">Regional dishes replaced as inspiration instead of\u00a0<em><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Cuisine_classique\">cuisine classique<\/a><\/em><\/span><\/li><li><span style=\"color: #000000;\">New techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens.<\/span><\/li><li><span style=\"color: #000000;\">The chefs paid close attention to the dietary needs of their guests through their dishes.<\/span><\/li><li><span style=\"color: #000000;\">The chefs were extremely inventive and created new combinations and pairings.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>As the French cuisine was too much complicated and having heavy sauces, therefore, in the early 70s, the chefs decided to bring changes in the French cuisine. There were many chefs who contributed their efforts like chef H. Gault and C. Millau, as they were habitual of eating the same classical food every day. It [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":221,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3000","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>NOUVELLE CUISINE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"As the French cuisine was too much complicated and having heavy sauces, therefore, in the early 70s, the chefs decided to bring changes in the French cuisine. 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