Subject: Nouvelle Cuisine

The Nouvelle Cuisine does nothing more than go back to classic recipes, making
them more current and suitable for modern life.

The 10 principals of the Nouvelle Cuisine:

1. You will not cook too much: it seeks to make cooking more simplified and this
implies a reduction in cooking time, highlighting the flavor of each food and not
giving it more cooking than necessary.

2. You will use fresh and quality products: the nouvelle cuisine will highlight the
flavor that is proper to each food, so the product to be used in the preparation
must be of the highest quality, considering freshness, appearance, flavor and
aroma.

3. You will lighten your menu: once again the idea of simplifying in order to make
the preparations shorter and favor a more changing menu that is governed by the
products offered by the market, guaranteeing the best quality in the preparations.

4. You will not be systematically modernist: at this point it is important to

highlight that there was a misinterpretation in some chefs about what new cuisine
is, denying everything that the classical school represented. For Paul Bocsue,
the nouvelle cuisine combines the old and the new. Not because it is the new
kitchen will discard all the previous.

5. You will use the contributions of new techniques: the chef of the new kitchen
is a craftsman, artist, who investigates, knows other cultures and their culinary
customs, uses the techniques of kitchens from other latitudes that may be useful
for the elaboration of their dishes.

6. You will avoid marinades, fermentations, etc: because the nouvelle cuisine is
fundamentally based on respect for the flavor of the food itself and the
exaggerated use made previously of marinades, condiments and fermentations,
hide the true flavor of the delicacy.

7. You will eliminate white sauces and dark sauces: the use of these classics is
associated with the flavor of a heavy meal; it does not allow to distinguish the
true flavor of the food. To highlight its flavor, the use of broths or cooking juices is
preferred, and the use of starches to thicken the sauce is avoided, subjecting it to
reduction or emulsion with frozen butter, as a technique to obtain from that juice
or cooking broth, a consistent sauce.
 8. We are not ignorant of dietetics: the new kitchen is influenced by the trends of
modern life. Within everyone's reach are theories about nutrition, obesity,
cardiovascular diseases associated with poor diet and therefore, cooks must
adapt their dishes in order to make them lighter, more digestible, smaller
portions, together not exaggerated or too abundant as used to in the classic
kitchen.

9. You will not cheat in the assemblies of the dishes: again, it is looking for a
more transparent kitchen, where all the foods presented on the plate are
appreciated and identified. The priority is to clarify the bottom more than the
form. Therefore, the presentations become simpler, less ornate, cleaner,
although not less creative.

10. You must be creative: the chef of the new kitchen is the one who brings
something new to his preparations with his creativity, he is free to invent a new
method of preparation, from a traditional dish to making new culinary creations,
including ingredients from other cuisines, he is spontaneous when inventing a
dish, don't stick to any pre-established rules regarding food combinations,
flavors, etc.

References
Adria, F. (2004, August 19). 'Nouvelle cuisine'. Retrieved from El País :
https://elpais.com/diario/2004/08/20/revistaverano/1092952833_850215.html

BRANDELICIOUS. (n.d.). Cortes, Tortillas Y Nouvelle Cuisine: Breve Guía De La Cocina Francesa. Retrieved
from BRANDELICIOUS: https://brandelicious.es/cortes-tortillas-nouvelle-cuisine-breve-guia-la-
cocina-francesa/

Christian Millau, el reinventor de la nueva cocina francesa. (2017, August 12). Retrieved from El
Universo: https://www.eluniverso.com/vida/2017/08/12/nota/6325603/reinventor-nueva-
cocina-francesa

Myhrvold, N. (n.d.). Nouvelle cuisine. Retrieved from https://www.britannica.com/topic/nouvelle-

cuisine