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
French cuisine cooks' guild regulations allowed for this movement. During the 16th and 17th centuries, French cuisine assimilated many new food items from the New World. Although they were slow to be adopted, records of banquets show Catherine de' Medici (1519–1589?) serving sixty-six turkeys at one dinner. The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation, but had not existed outside of the New World until its exploration by Christopher Columbus. Haute cuisine (, "high cuisine") has foundations during the 17th century with a chef named La Varenne. As