This new style, which was a reaction to the French "cuisine classique", called for lighter, more delicate dishes, without heavy sauces and overcooked vegetables, and placed a higher importance on presentation.
This new style, which was a reaction to the French "haute cuisine" placed into "orthodoxy" by Georges Auguste Escoffier. It called for lighter, more delicate dishes, without heavy sauces and overcooked vegetables, and placed a higher importance on presentation.