Charles Michel

Chef and Food Researcher

Seminal techniques and recipes. Suggesting cooking an escalope of salmon 'only 40 seconds on one side' and serve on a very hot plate (the fish was still cooking when arriving to the table) was something revolutionary at that time. Saumon à l'oseille is one of the greatest recipes of Nouvelle Cuisine, in so many ways.

David Gelb

Creator, Executive Producer, Director