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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Cuisine minceur ： ウィキペディア英語版 Cuisine minceur Cuisine minceur (literally 'slimming cooking') is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional nouvelle cuisine dishes. Critics acknowledged that the minceur versions by Guérard tasted better and were less filling than their nouvelle cuisine originals.〔Aldo Buzzi ''L'uovo alla kok''〕 ==History== In 1974 chef Guérard arrived in Eugénie-les-Bains and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about how he could persuade Parisians to make the 500-mile trek to the spa and his restaurant. The spas were for health benefits and his creation - ''cuisine minceur'' - became the logical avenue for his new form of low-calorie cooking. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine minceur」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.