Constantly reinvents gastronomy
If Guillaume Tirel, Vatel or lent marked their era, with big names such as Paul Bocuse, Alain Ducasse, Pierre Gagnaire, Guy Savoy, Marc Veyrat, or the Troisgros brothers sign ours.
In constantly reinventing French cuisine is asleep on the standards set successfully by Escoffier at beginning of the 20th century: its leaders are present on all five continents, working both in the service of the great of this world renowned institutions.
In the 1960s, two gastronomic critics Henri Millau and Christian Gault are the birth of the “Nouvelle Cuisine” echoing new wave cinema Truffaut or new Roman de Marguerite Duras. Paul Bocuse Pierre Troisgros, Michel Guérard, Alain Senderens, Michel Oliver imagine lighter, cooler, more natural cuisine.
Always in their furnaces for the most part, they formed a generation of young leaders talent confirmed as Anne – Sophie Pic, Adeline Grattard, Yannick Aléno, Pascal Barbot or even Gilles Goujon combining French tradition with the influences of kitchens of the world.
French gastronomy does not play nice sleeping, she reinvents constantly in the light of new crops and new flavours.
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