Cuisine minceur is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional Nouvelle cuisine dishes. Critics often acknowledged that the minceur versions by Gerard had a better taste and were very authentic, in addition to the advantage of not leaving you a heavier feeling when standing up from the table.
In 1974 chef Guérard arrived in Eugénie-les-Bains ( south-western France.
Eugénie-les-Bains is most well known for housing a spa resort and three restaurants)
and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about how he could persuade Parisians to make the 800 kilometer trek to the spa, and his restaurant. The spas were for health benefits and his creation - cuisine minceur - became the logical avenue for his new form of low-calorie cooking.
Cuisine minceur is built upon the Nouvelle style of cooking. Prior to Guérard's invention, other chefs had developed the Nouvelle style, which focused on simple, fresh foods. Guérard decided to take this style a step further in the direction of a healthy lifestyle, updating traditional Nouvelle cuisine dishes by drastically slashing the amount of calories they contained.
At the heart of Gerrard's cooking style is the removal of cream. He experimented with yogurt, frontage blanc, and many other substitutes. He finally discovered a desirable replacement for cream: a mixture of dry, nonfat frontage blanc with a mixture of pureed vegetables, such as leeks, mushrooms, and carrots. This mixture provided the same velvety texture and taste of cream sauce without the large amount of calories. Gerrard also found substitutions for mayonnaise, butter, and many other high-caloric ingredients.
One of Gerrard's most famous cuisine minceur dishes is crab salad with grapefruit. Other low-calorie recipes of the chef's that are... [continues]
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