Cuisine minceur

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Please improve this article if you can. (November 2007)

Nouvelle cuisine and cuisine minceur have wrongly been grouped together. Nouvelle cuisine came about by the philosophy of Fernand Point, buying fresh seasonal produce daily, doing very little to them and retaining their pure flavours.

Cuisine minceur was a style of cooking created by Michel Guerard for dietary purposes.

Michel's father in law owned some properties in Eugenie-les-Baines, in the Landes. He had picked up a little chain of spas, which were very cheap because spas were essentially a nineteenth-century fashion.

Michel began thinking about a gimmick (marketing strategy) that would persuade Parisians to make the 800 kilometre trek to the restaurant. The spa's were for health benefits and cuisine minceur became the logical avenue for his style, this style also known in one of its later commercialized avatars as Lean Cuisine.