Who laid the foundation for Nouvelle Cuisine?

Question

the trainer of many of today's leading French contemporary chefs

Answer 1

I want to say.. Antoine Careme

Answer 2

Chef Fernand Point:

http://www.worldculinaryinstitute.com/F_...

http://en.wikipedia.org/wiki/Fernand_Poi...

http://en.wikipedia.org/wiki/Cuisine_min...

Answer 3

All could be said to have influence on it.

Well as a former chef trained in French cuisine and of the Novelle school, the second person is right on one account, but he forgot, Micheal Guerard, The Troisgros Brothers, Paul Huerblain and Roger Verge.

Desi Chef brings up an interesting name, Ferdnand Point. he was the mentor of all these chefs and in some way invent and schooled the others on the development of the actual Novelle Cuisine craze, this started in the 1970's to early 1980's. Now those chefs trainees are the stars today.

I worked in a few N.C places, one fantastic place in Toronto Canada was my favorite and most treasured memory of the cuisine, it was way ahead of its time, The Pearcy House (a condo sits there today), we use 35% cream like water and fresh herbs like parsley and butter well (more cows were milk for that place then Borden has dairy's), that was our downfall and in a time of economic downturn like today we slowly went down, I liked the food, it was simple but fattening or even so light the wind could blow it off the plate, and it was a turn around as today you could not get away with the high fat and calorie dishes we served, the cholesterol would kill most 2 ton elephants.

Answer 4

Paul Bocouse