Nouvelle Cuisine - The "formula"

The "formula"

Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking. The ten characteristics identified were:

• A rejection of excessive complication in cooking.
• Cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés were greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic.
• The cuisine was made with the freshest possible ingredients.
• Large menus were abandoned in favor of shorter menus.
• Strong marinades for meat and game ceased to be used.
• They stopped using heavy sauces such as espagnole and béchamel thickened with flour-based roux, in favor of seasoning their dishes with fresh herbs, high quality butter, lemon juice, and vinegar.
• They used regional dishes for inspiration instead of cuisine classique dishes.
• New techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens.
• The chefs paid close attention to the dietary needs of their guests through their dishes.
• The chefs were extremely inventive and created new combinations and pairings.