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Nouvelle Cuisine’s Gimmick Era, Reconsidered
In the 1970s, France’s nouvelle cuisine went from bold rethink to gimmick — kiwi on everything, raw duck, green peppercorns. Food & Wine was on the scene. From the F&W Archives: In November 1978, just ...
In the late 1960s, French chefs — and French critics — began to experiment with a new way of thinking about fine dining. Moving away from the elaborate ideas of cuisine classique as codified by ...
From the F&W Archives: In November 1978, just a few months into its existence, Food & Wine published a 12-page spread on the burgeoning trend of "la nouvelle cuisine" which had yet to fully conquer ...
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