Cuisine minceur

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Cuisine minceur (literally '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[edit]

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[edit]

  • Cuisine Gourmande By : Michel Guerard
  • Michel Guerard La Grande Cuisine minceur

References[edit]

  1. ^ Aldo Buzzi L'uovo alla kok

External links[edit]