6 French Chef Minces Words

Michel Guérard’s Oeuf Poule au Caviar

Preparation info
    • Difficulty


Appears in
The Official Foodie Handbook

By Ann Barr and Paul Levy

Published 1984

  • About


Almost all non-Foodies confuse cuisine minceur with nouvelle cuisine. This muddle is a left-over from the late 1970s, when food writers and journalists confused the new general trend of French cookery (NC) with Michel Guérard’s specialised recipes for slimmers (CM), which he first devised for his own use. This was made easy to do by the simple elegance of CM recipes such as thi