Remember nouvelle cuisine? It was born from a group of brashly innovative chefs that included Paul Bocuse, Roger Vergé, Alain Chapel, and Jean and Pierre Troisgros. The idea was to modernize classical French cooking and present it in a lighter, fresher, more exciting and elegant fashion. That was back in the early '70s, but like many a great notion, it was hijacked over time by chefs less deft than the originators. Either owing to lack of knowledge, or at times lack of scruples, nouvelle cuisine was turned into a caricature of itself: small portions of unexceptional but beautiful food for large... More >>>