- A rejection of over complicating the dish.
- Cooking-times for most fish, seafood, game birds, veal, green vegetables and pâtés were greatly reduced in an attempt to preserve the natural flavours. Steaming food became a new trend.
- The dishes were made with the freshest possible ingredients.
- Large menus were abandoned in favour of shorter menus.
- Strong marinades were no longer used to mask the true flavours of meat and game.
- They stopped using heavy sauces thickened with flour-based roux, in favour of seasoning their dishes with fresh herbs, high quality butter, lemon juice, and vinegar.
- They used traditional & regional dishes for inspiration.
- New techniques and modern equipment were embraced. Bocuse even used microwave ovens.
- The chefs paid close attention to the dietary needs of their guests through their dishes.
- The chefs were extremely inventive and created new combinations and pairings.
Friday, 1 April 2011
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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.
It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.
“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”
Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.
Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.