The modern usage is variously attributed to authors Henri Gault, Christian Millau, and André Gayot,[REF][REF] who used nouvelle cuisine to describe the cooking of Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé, and Raymond Oliver, many of whom were once students of Fernand Point [REF].
The style Gault and Millau wrote about was a reaction to the French cuisine classique placed into "orthodoxy" by Escoffier.