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Today's Featured Article -
Yesterday's Featured Article - Nouvelle cuisine
Nouvelle cuisine is the ideal answer when a restaurant becomes too popular. In these cases, the chef is worked off his or her feet trying to keep all those tables supplied with appetising, nutritious food. Increasing the prices may offer a temporary relief from the overpopularity of the eating-place, or it may instead create an atmosphere of quality and exclusiveness, thereby increasing customers further still. Switching from food to Nouvelle Cuisine helpfully reduces the number of customers to manageable proportions, without resorting to such unpopular or illegal measures as salmonella or e-coli.
No one single characteristic describes Nouvelle Cuisine. Rather, a combination of known attributes, when seen together, determine the style to exist.
- Oversize plate: Nouvelle Cuisine dishes are invariably served on a plate at least three times the diameter required to hold the meal itself. Sometimes, the plate is so large that places must be double-spaced. The very large size of plate allows adequate free space, unencumbered with food, for the chef to demonstrate his or her artistic talent. It is also important that the plate is cold, preferably having been deep-frozen until a few minutes before serving. This coldness ensures that the customer has to eat-up quickly, thus freeing the table sooner.
- Dusty eating surfaces: The plate, and any other surfaces carrying food shall be sufficiently dusty to create the impression of a possible hygiene concern. If plates do not remain unused long enough for natural dust to build up, then this may be substituted with flour, or in fact with any powdery material typically found in a kitchen. (more...)