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
Cuisine of Mauritius Cuisine of Mauritius The cuisine of Mauritius is a blend of Chinese, European and Indian influences in the history of Mauritius. Dishes from French cuisine have grown very popular in Mauritius. Most of the dishes and practices into the culinary traditions are inspired from former slaves, Indian workers and Chinese migrant during the 19th century. Mauritius has strong ties with French culture and exudes a French "savoir vivre". The popularity of French dishes like the bouillon, tuna salad the daube, civet de lièvre or coq au vin served with good wine show the prevalence of French culture in Mauritius even