French cuisine — 1970s, Nouvelle cuisine
Decide the order of French cuisine before the pan is hot. “Nouvelle cuisine” in 1970s names that order, and 2010 is heat, salt, or time. Do not treat a restaurant photo’s gloss as a quantity. The crops behind Mirepoix and Croissant still set the calendar of French cuisine.
The home pantry around Mirepoix and the labour behind Baguette rarely fit a takeaway box. Are restaurant versions "authentic"? Restaurant French cuisine is one register. Home pots and market stalls are others. Authenticity is a marketing word; technique is not. Cuisine française is the local name used in this atlas beside French cuisine.
French cuisine is regional before it is Parisian: Provençal olive and garlic, Breton butter and cider, Alsatian choucroute, Lyonnais offal, Basque chili-adjacent piperade. The baguette and the stockpot are the national tools. Street France is thin: bakery queues, roast-chicken trucks, market oysters. The meal is still a table with bread, not a stool and a wok.
French cuisine is organised by wine / cheese / charcuterie and bread. Provence, Brittany, Alsace, Southwest and Lyon are mutually unintelligible tables. Paris concentrates restaurants; it does not erase cassoulet country or the butter line west of the Loire. Butter, cream, wine, stock and cheese are the north-central bass. Olive oil and garlic take the south.
2010 belongs to “Nouvelle cuisine” in 1970s. French cuisine is not a sentence about taste until that measure is there.1970s
Figures to keep
- Year of the method
- 1970s
- Measure
- 2010
- Dish
- French cuisine
- Cooking line
- Nouvelle cuisine
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