Cuisine minceur
Cuisine minceur (French: [kɥizin mɛ̃sœʁ]; lit. '"slimming cooking"') is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional nouvelle cuisine dishes. Critics[who?] acknowledged that the minceur versions by Guérard tasted better and were less filling than their nouvelle cuisine originals.[1]
History
In 1974 chef Guérard arrived in Eugénie-les-Bains and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about how he could persuade Parisians to make the 500-mile trek to the spa and his restaurant. The spas were for health benefits and his creation - cuisine minceur - became the logical avenue for his new form of low-calorie cooking.
Books
- Cuisine Gourmande By : Michel Guerard
- Michel Guerard La Grande Cuisine minceur
References
- ^ Aldo Buzzi L'uovo alla kok
External links
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