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A system of cooking, popularised (and possibly invented) by Michel Guerard who still include it as a choice at his 3 Michelin starred restaurant at Eugenie-Les-Bains.
The idea is to cook delicious food with a vastly reduced calorie content. Flour, often only a device to hold suspended fat, is replaced by 'Fromage Blanc' (a very low fat cheese).
This method of cooking shouldn't be confused with 'Cuisine Nouvelle', which was more of a style of arranging food in small, delicious, quantities - than a diet change. See 'Fromage Blanc'