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Intensive French
CSCA - Nouvelle Cuisine
Term | Definition |
---|---|
NOUVELLE | New food movement occurring in the late 1960s to early 1970s. Classical French techniques changed to modern. |
HENRI GAULT | Restaurant food critic coined, term “nouvelle.” |
CHRISTIAN MILLAU | Restaurant food critic, coined term “nouvelle.” |
PAUL BOCUSE | Father of Nouvelle, responsible for what was called a personal cuisine. |
MICHEL GUERARD | Cuisine of thinness, cuisine minceur. |
REDUCTION SAUCES | The style of sauces that reflects nouvelle cuisine. |
CAVIAR | Egg or roe from sturgeon. In order to be considered caviar, the roe must be from the sturgeon. |
BELUGA | Type of sturgeon. Beluga roe is considered to be the best eggs from all of the sturgeons. Color graded 000 for lightest to 0 for darkest. |
SEVRUGA | Most common sturgeon. Smallest roe. Dark grey to black (most preferred). |
OSETRA | Type of sturgeon. Medium-sized roe. Golden brown, bottle green, slate gray to bluish white. Most intense flavor. |
PAYUSNAYA | Pressed caviar. Pressed because roe is imperfect. Pressed and hung in linen bag. Spreadable. Russians love it. |
MALOSSOL | “Lightly salted.” Label must indicate no more than 5% salt. |
STURGEON | Many species. The fish from which caviar comes. |