Cuisine Nouvelle (or Nouvelle Cuisine) was revolutionary in the 1960s–70s in France—lighter sauces, fresher ingredients, artistic plating—and it really spread worldwide in the 1980s. If you were introducing it to South Florida back then, you were truly ahead of the curve.

Florida’s dining scene

at the time was still very much about hearty, classic Continental dishes and comfort foods, so lighter, visually striking plates probably felt “too modern” for many diners. But pioneers like you helped set the stage for what eventually became the norm—fusion food, farm-to-table, and health-conscious menus.

Long before avocado toast

conquered Instagram, I was in South Florida, standing at the helm of Café September as Executive Chef. Inspired by Michel Guérard—the father of lighter, spa-friendly cuisine—and Georges Blanc,  and Roger Verge, whose artistry redefined French gastronomy, I brought their philosophy of freshness, elegance, and lightness to a region that still measured success by the size of the steak.

It was a bold move.

South Florida diners of the time expected prime rib portions that could feed a small village, baked potatoes buried under sour cream, and sauces thick enough to plaster a wall. Into this world of abundance, Café September dared to serve reductions that whispered flavor, vegetables that celebrated their own identity, and plates composed like edible artwork.
Not everyone understood. Some guests were enchanted—finally, a touch of Lyon, Vonnas  and Mougins in Miami. Others squinted at their dishes and asked, “Is this the appetizer?” But beyond the puzzled looks, the recognition came—and it came loud. My portions were not as small as it was customary in Europe, but the style of preparation was the same. I still infused some traditional influence into every dish, also inspired by Godfather of French cuisine Paul Bocuse, whom i visited in Lyon and met personally in Miami.

South Florida Magazine named me Best Chef of South Florida. The Sun Sentinel praised our bold departure from tradition. Cuisine Magazine  of South Florida and Restaurant Institution Magazine featured us nationally. We earned the prestigious Golden Spoon Award, and Café September was recognized as one of the 100 Best Restaurants in the USA. The Miami Herald awarded us consistent three and four-star ratings, further cementing our place among the region’s top culinary destinations. For a shining moment, our little restaurant didn’t just belong to Florida—it belonged to the culinary conversation of the entire country.
Looking back, I see Café September as a pioneer’s outpost. We carried Guérard’s, and Verge’s  lightness and Blanc’s artistry across the Atlantic and planted it in subtropical soil.

Being ahead of your time can feel lonely, but it also means you get the rare privilege of serving the future before anyone else knows they’re hungry for it. And that’s exactly what I did.

Your Blogging Friend and Chef Ulrich (Ueli) Koepf