Secrets from world’s toughest dining scene: the restaurants of the ’60s, ’70s and ’80s
If you want to experience the history of dining, you have to eat at some of its most memorable moments. This is when the dishes tasted the best, when the experience was perfect and when the food was truly exceptional.
If you have ever wondered what are the most iconic dishes of the ’60s, ’70s and ’80s, this is a list of some of the best.
“I think that anything that was invented in the ’60s or ’70s has been improved upon and perfected in the past 20 or 30 years.”
This is what Chef Alain Ducasse, the master of haute cuisine, told me about the current and past food trends in our country. He was speaking in reference to France, where restaurants and food brands that have their own identity often share similarities with the Italian, Spanish and Portuguese food scenes of yore.
I went through the process of preparing this list because it is an excellent way to learn about the food industry from a chef’s perspective, since he is the one who created the dishes in the first place.
But before we go through the recipe, here’s a taste of what this list is all about:
From the Golden Age at Daniel, to the evolution of the French bistro experience: The Italian influence on French cuisine in the ’60s, ’70s and ’80s, which is what many chefs claim when referring to the era of their career.
An examination of the dishes of the most famous French chefs, all of them masters of haute cuisine. The list of the most famous french chefs includes Alain Ducasse, Jean-Pierre Moullaff, Marcel Aymé, Hubert Keller, Daniel Boulud, Alain Passard, Michel Roux, Pierre Gagnaire, and Alain Muggare