La Nouvelle Cuisine reappears at the Ico Palace

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“Encounters with Star” premiere 2025 with master class by writer Óscar Caballero on the history and influences of Nouvelle Cuisine

Ico Palace (Teguise, Lanzarote), inaugurates its program “Encounters with Star” of 2025 with a unique and unrepeatable event: a masterful presentation by the writer, journalist and gastronomic scholar Oscar Caballero, author of more than 20 cookbooks, correspondent of La Vanguardia in Paris and considered one of the great scholars of the history of gastronomy, who lived from New Kitchen so far both in the French capital and in Spain and other countries. It will be Saturday, 1 March, at 12:00 hours.
Caballero (member of the SGDL – Society of People of Letters, APCIG member – Association of gastronomic columnists and members of the International Wine Academy) will develop, in the magical interior patio of Palacio Ico, an intimate and interactive lecture on history (and personal anecdotes) of French New Cuisine, the one that changed the world of cooking over the years 60 y 80 of the 20th century, in a relaxed chat with the owner of Palacio Ico, Eduardo Riestra, the journalist Xavier Agulló and everyone present.
At the end of the presentation, and after an aperitif with a selection of cult artisanal French cheeses, Óscar Caballero will sign one of his most famous books for whoever wants it, ‘A history of New Cuisine’.

An 'impossible' lunch’ at home at the Nouvelle Cuisine

To illustrate the conference gastronomically, the chef of Palacio Ico, Victor Valverde, will cook a whole homenaje à la Nouvelle Cuisine with some of its best-known and emblematic dishes, those who produced the culinary revolution.
Playing with the aesthetics of that time, Valverde will emulate the great chefs of the time with champagne fumet (creation of Alain Chapel), salmon in sorrel (by Pierre Troisgros), the 'gourmande' salad’ (Michel Guerard), the famous and luxurious VGE soup (prepared by Paul Bocuse in honor of French President Valery Giscard d'Estaign) y el soufflé Grand Marnier (inspired by Alain Ducasse's recipe).
This would then be the complete minute, as it appeared at the time:

A gastronomic journey through the Nouvelle Cuisine of the years 60-80, highlighting delicate flavors, refined textures and precise technique.

Champagne aroma (Alain Chapel)

Delicate wild mushroom fumet, infused with aromatic herbs and light cream thread. Accompanied by crusty bread for a contrasting texture.

Salmon in sorrel (Pierre Toisgros)

Poached salmon fillet coated with sorrel sauce, balancing the acidity and sweetness of the fish. Served with a fine garnish of spring vegetables and a touch of beurre blanc.

Gourmande salad’ (Michel Guerard)

Refined assembly of young shoots, white asparagus and black truffle. Sublimated with a vinaigrette with sherry vinegar and walnut oil.

Sweep VGE (Paul Bocuse)

Interpretation of the famous soup created for the president of France, Valery Giscard d’Estaign. An intense poultry and truffle consommé, covered in a golden puff pastry enclosing its delicate aromas.