Statements (32)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
style of cooking
|
| gptkbp:contrastsWith |
classical French cuisine
|
| gptkbp:criticizedFor |
small portions
overemphasis on presentation |
| gptkbp:emergedIn |
1960s
|
| gptkbp:emphasizes |
gptkb:software
fresh ingredients light sauces |
| gptkbp:focusesOn |
seasonal produce
individual plating shorter cooking times simpler preparations |
| https://www.w3.org/2000/01/rdf-schema#label |
Nouvelle cuisine
|
| gptkbp:influenced |
modernist cuisine
|
| gptkbp:influencedBy |
gptkb:Paul_Bocuse
gptkb:Alain_Senderens gptkb:Alain_Chapel gptkb:Michel_Guérard gptkb:Roger_Vergé gptkb:Jean_and_Pierre_Troisgros |
| gptkbp:originatedIn |
gptkb:France
|
| gptkbp:popularizedBy |
gptkb:Christian_Millau
gptkb:Henri_Gault |
| gptkbp:bfsParent |
gptkb:Alain_Senderens
gptkb:Jacques_Maximin gptkb:Frédy_Girardet gptkb:Jean_Delaveyne gptkb:New_Basque_cuisine gptkb:Jean_Troisgros gptkb:Michel_Troisgros gptkb:Roger_Vergé |
| gptkbp:bfsLayer |
5
|