French cuisine abandoned in favor of shorter menus. Fifth, strong marinades for meat and game ceased to be used. Sixth, they stopped using heavy sauces such as espagnole and béchamel thickened with flour based "roux", in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. Seventh, they used regional dishes for inspiration instead of haute cuisine dishes. Eighth, new techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens. Ninth, the chefs paid close attention to the dietary needs of their guests through their dishes. Tenth and finally, the chefs were extremely inventive
L'heure espagnole the muleteer has his turn!" Woodwinds Brass Percussion Percussion Keyboard Strings L'heure espagnole L'heure espagnole is a 1911 one-act opera, described as a "comédie musicale", with music by Maurice Ravel to a French libretto by Franc-Nohain, based on Franc-Nohain's 1904 play ('comédie-bouffe') of the same name The opera, set in Spain in the 18th century, is about a clockmaker whose unfaithful wife attempts to make love to several different men while he is away, leading to them hiding in, and eventually getting stuck in, her husband's clocks. The title can be translated literally as "The Spanish Hour", but the word