The 10 Commandments of Nouvelle Cuisine

Published by Henri Gault and Christian Millau in 1973, these commandments were intended to define a course of action for chefs who wanted to adhere to modern kitchen values in the 1970s.

1. "Thou shalt not overcook."
2. "You will use fresh, quality products."
3. "You will lighten your menu."
4. "You will not be systematically modernist."
5. "You will, however, seek the contribution of new techniques.
6. "You will avoid marinating, maturation, fermentation, etc." 6.
7. "You will eliminate sauces and rich sauces.
8. "You will not ignore dietetics."
9. "You will not make up the presentation of your dishes."
10. "You will be inventive."