Famous British cook points out what's wrong with modern French dishes
Long-time cooking expert shares her thoughts about changes in French cuisine over past decades. Traditional cooking methods got replaced by modern trends that changed the whole food culture
Delia Smith‚ well-known british cook whos now in her 80s‚ shared her un-happy thoughts about todays French cooking scene. She thinks that modern French cuisine lost its soul because of some big changes that happened about 50 years ago
Back in the day‚ her food-writing career started with amazing trips across France where she and her husband visited lots of great eating places; however now its really hard to find such spots. The main problem started when Michel Guérard came up with his cuisine minceur idea (which means light cooking) - this changed everything
All that is a distant memory and its very hard to find that kind of food in France now
The new cooking style made chefs stop using three must-have things: butter cream and flour. Instead of making real food they started doing weird stuff - like making tiny portions with foam drizzles and dust on plates. The sauce amounts got super-small: youʼd get just 4-5 dots that dont even make up a spoon-full
Elizabeth David‚ who taught everyone about good French cooking called this new trend “theatre on a plate“. She was a british food writer who helped bring back real cooking to her home-country. Sadly Guérard who started all these changes passed away last year - even though food critics back then said his light-style dishes were better and less heavy
