Principles of Nouvelle Cuisine

This style of cookery is not as new as the name implies as it has appeared and disappeared over the past two hundred years; Voltaire, Mercier and La Chapelle among others, have commented upon it during its several heydays, not always favourably, so it has come and gone in fashion. Today, its adherents are impressed by the artistry of chefs who produce wonderful picture-plates of food that demonstrate all the loving care that has gone into the presentation. Such works of art delight the eye though they may leave the appetite unsatiated.