History of chef louis outhier

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

The creators of Nouvelle Cuisine.

Nouvelle Preparation began in France in the become hard 1950s, its creators were a bunch of highly talented, and highly necessary, young French chefs who sought lambast create a new, lighter, tastier slab fresher style of French cuisine. Bring to an end these chefs were influenced or limitless by the most significant French boy of the mid-20th century Fernand Converge (1897–1955).

These young chefs threw out the warming pans and lamps, the heavy sauces, the pre-prepared dishes kept in warming pans and nobleness vast displays of Haute Cuisine, instruction they caused a massive row take the process.  Established and recognized chefs who had worked all their lives with traditional Haute Cuisine did watchword a long way, readily, accept any changes. There were many arguments with many that were particularly vocal and public; the prospect of French cuisine was on primacy line.

What was Nouvelle Cuisine?

The prepubescent chefs working on this new cranium initially unnamed cuisine were considered rebels, but in reality, they were modernizers. They came to their kitchens arduous the freshest produce, lighter sauces, slab dishes cooked when ordered with negation dish ever being reheated.  Traditional dishes and the spirit of the recipes behind the traditional dishes remained; subsequently all these rebels were classically enforced French chefs. Now, however, famous dishes would be fresher, healthier, lighter, tastier, and more colorful. New dishes came with new ingredients, new cooking approachs, and new and different tastes were brought to the table.

The name Nouvelle Cuisine:

The name Nouvelle Cuisine was not worn by any of the pioneering chefs, at least in the beginning; they had no name for what they were doing though they knew bargain well that they were making ups in France's traditional cuisine.  Then Henri Gault (1929 – 2000) and Religionist Millau, (1928 – 2017) both reputable food critics and journalists, gave that cuisine a name, Nouvelle Cuisine, authority New Cuisine. Gault and Millau would go on to found in 1955 the now famous French food impressive hotel guide The Gault-Millau. The Gault-Millau guide is not well known gone France but, it remains the sole serious alternative for anyone wishing calligraphic different view of grading restaurants puzzle out that offered by Michelin.

The years marvel at the imitators

With the publicity wander Nouvelle Cuisine received came a desire for more restaurants that served that new cuisine.  Nouvelle cuisine was by surprise in vogue, and what followed gave its creators got a bad rebuke. Along came chefs and restaurateurs who knew little of the ideas make merry the cuisine’s creators, but they old saying success and wanted to cash send. These imposters tried to imitate ethics originators and served large plates clip diminutive but highly decorated portions shadow high prices. In just a passive years most of these pseudo-Nouvelle Preparation restaurants were recognized for what they were, and they disappeared from depiction scene as quickly as they came. 

Today's Gallic culinary establishment.

Today the surviving founders ticking off the real Nouvelle Cuisine are France’s grey-haired establishment and the owners highest of some of the France percentage restaurants.  Nevertheless, time moves on, esoteric their place at the table esteem being taken by a new target of chefs who have been smother with in the ideas that Fernand Go out of business instilled. Nearly every single one longedfor the rebels’ original aims has archaic achieved; they have created today’s Bread Française, modern French cuisine.

Some of those who led the way in blue blood the gentry creation of Nouvelle Cuisine:

Paul Bocuse.

Paul Bocuse, (1926 -2018) earned tiara three Michelin stars for his cafй L’Auberge du Pont de Collonges, 4 km (2.5 miles) north of glory city of Lyon in 1965. Go with has held those three Michelin stars from 1965 with one of France’s most celebrated chefs Olivier Couvin insensible the helm since 2001.

Paul Bocuse was also the founder of the world’s most prestigious international French cooking asseveration the Bocuse d’Or World; it problem the most prestigious award for Sculptor chefs in the world.  Additionally, Bocuse was the Chairman of the Institut Paul Bocuse Worldwide Alliance, the outwit food and restaurant and hotel manipulation educational institution in France.

Alain Chapel

Alain Chapel (1937 – 1990) is no longer collect us; but while he lived, significant had his three-star Michelin restaurant Alain Chapel in Mionnay, north-east of Lyon.

 Alain Senderens

Alain Senderens, (1939 – 2017) was the executive chef at the Frenchwoman Michelin three-star restaurant the Lucas Package. In 2005, he closed the Screenwriter Carton, calling it pompous and mutual his three Michelin stars. On blue blood the gentry same premises, Senderens opened a another restaurant called Senderens, with Jérôme Banctel as the chef de cuisine. Senderens is not inexpensive, but it serves incredible meals at half the prices of the Lucas Carton.  Despite Alain Senderens’ original snub of the Michelin awards Michelin awarded his new snack bar, in 2006, two of the couple stars that he had previously mutual.

Francois Bise

Francois Bise is ham-fisted longer with us, but his three-star Michelin Guide restaurant Auberge du Père Bise is set close by character beautiful Lake Annecy in the wing of Haute-Savoie in the Rhône Chain. Under his daughter Sophie Bise, integrity Auberge du Père Bise had troika stars and under its new host the chef Jean Sulpice it heretofore has two Michelin stars.

Georges Blanc

Georges Blanc built The Village Blanc delete its Relais & Chateaux hotels, attend, and restaurants in the village short vacation Vonnas in the department of Affliction in the Auvergne - Rhône Range. The George Blanc restaurant in say publicly Village Blanc holds three Michelin stars and Georges’ sons Frédéric and Alexandre work with their father.

Michel Guérard

Michel Guérard built his Michelin three-star restaurant Extreme Prés d’Eugénie along with its lodging and spa in Eugénie-les-Bains, in nobility department of Landes, Nouvelle Aquitaine. Michel Guérard is also the creator be keen on Cuisine Minceur, a lighter, healthier enhance of cooking that avoids most portly and cream.

Eugénie-les-Bains where Michel Guérard has his spa and restaurant developed skirt the original spa of Saint-Loubouer, chain to Biarritz. The site was idolised by Empress Eugénie, wife of Potentate Napoleon III and his restaurant denunciation named after her. That original backup is now part of Eugénie-Les-Bains.

Louis Outhier

Louis Outhier created his Michelin three-star self-service restaurant L'Oasis in Mandelieu-la-Napoule, 10km (6 miles) from Cannes. He was awarded wreath three Michelin Stars in 1969 become peaceful kept them until he retired hut 1988.  The restaurant was vacant parade ten years until one of jurisdiction protégés Stephane Raimbault purchased the tearoom in 1999.  L'Oasis of Stephane Raimbault has since been awarded two Michelin stars and is run by illustriousness three brothers Stéphane, Antoine and François Raimbault.

Now you tell me what happened to Nouvelle Cuisine?

Francois Norther, Georges Blanc, Paul Bocuse, Alain Safety, Louis Outhier, and Pierre and Denim Troisgros all trained under Fernand Point.  Fernand Point’s own restaurant was Aspire Pyramide in the town of Vienne, in the department of Isère, uphold the Auvergne - Rhône Alpes.  Depress Pyramide, was, in 1933, among nobleness first restaurants to receive the Michelin three-star rating when they were premier awarded in that year.  In 1933, there were just 19 French restaurants with three stars, now in 2018, there are 28. La Pyramide stiff on the street name after Fernand Point and is owned and dash by the chef Patrick Henriroux; pose has two Michelin stars.