Statements (23)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:food
|
| gptkbp:characterizedBy |
fresh ingredients
shorter cooking times emphasis on presentation lighter dishes |
| gptkbp:contrastsWith |
haute cuisine
|
| gptkbp:countryOfOrigin |
gptkb:France
|
| gptkbp:emergedIn |
1960s
|
| gptkbp:focusesOn |
natural flavors
artistic plating |
| https://www.w3.org/2000/01/rdf-schema#label |
French nouvelle cuisine
|
| gptkbp:influenced |
modern French cuisine
|
| gptkbp:influencedBy |
traditional French cuisine
|
| gptkbp:notableFigure |
gptkb:Paul_Bocuse
gptkb:Alain_Chapel gptkb:Jean_Troisgros gptkb:Michel_Guérard gptkb:Pierre_Troisgros gptkb:Roger_Vergé |
| gptkbp:notablePublication |
Le Nouveau Guide
|
| gptkbp:popularizedBy |
gptkb:Gault_Millau_guide
|
| gptkbp:bfsParent |
gptkb:Pierre_Gagnaire
|
| gptkbp:bfsLayer |
4
|