This is not new news but new old news. This is an article about the post war (WWII) cooking movement that revolutionized French cooking in the late 1960s and 1970s. Paul Bocuse was the leader of the pack but the article also mentions the pillars of modern French cooking such as chefs Point, Vergé and Guérard.
Journalists Henri Gault and Christian Millau christened the movement Nouvelle Cuisine. The tenants of the food style were layed down biblical style and call 10 Commandments of the New Cookery. The precepts of Nouvelle Cuisine still play well today and is richly reflected in the diverse food styles of modern cooking.
Chef Michael Hutchings
The 10 Commandments of Nouvelle Cuisine
The ten Commandments
Avoid unnecessary complications
Shorter cooking times
Shop regularly at the market
A shorter menu
Abandon the hanging and lengthy marinating of game
Avoid too rich sauces
Return to regional cooking
Investigate the latest techniques
Remember diet and health