Nouvelle Cuisine
Officially "launched" in the early 1970's by restaurant critics, H. Gault and C. Millau, this cuisine partly grew out of chefs' frustrations with the rigidity of the classic French cuisine. The main principles of Nouvelle Cuisine are simplicity of preparation, freshness of ingredients, attractive presentation and smaller portions.
Selected Nouvelle Cuisine Restaurants
- Carré des Feuillants
14 rue de Castiglione (1st Arrondissement), +33 (0)1 42 86 82 82
The interior of the restaurant is set up as a series of small rooms decorated in a modern style. The menu is also very modern, although vaguely based on the southwestern cuisine. - L'Atelier de Joël Robuchon
5 rue de Montalembert (7th Arrondissement), +33 (0)1 42 22 56 56
When the restaurant opened its doors in 2003, it was one of most talked-about gastronomic arrivals in town. Celebrity chef Joël Robuchon organized his restaurant as a Parisian version of a modern tapas bar: 36 seats around an open kitchen serving small portions of creative dishes. Reservations are only taken for the first sittings of each meal: 11:30am, 2pm and 6:30 pm. After that, line up, like everybody else.
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