Description: French gastronomy wasn’t always fresh, light, and refined—once upon a time, it was dominated by heavy sauces and rigid traditions. But in the mid-20th century, a group of visionary and rebellious chefs decided to break free and sparked a culinary revolution: Nouvelle Cuisine. In this episode, we explore how legends like Paul Bocuse, Michel Guérard, and the Troisgros brothers transformed fine dining, prioritizing simplicity, fresh ingredients, and innovative techniques that continue to shape our meals today—from high-end restaurants to home kitchens.

Join me as we uncover the roots of this movement, its lasting impact, and how you can bring its philosophy into your own cooking!