cuisine minceur

American  

[man-sur, man sœr] / mænˈsɜr, mɛ̃ ˈsœr /

noun

1. a low-calorie style of classical French cooking.

2. healthful, low-calorie dishes.

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cuisine minceur British  

/ kɥizin mɛ̃sœr /

noun

1. a style of cooking, originating in France, that limits the use of starch, sugar, butter, and cream traditionally used in French cookery

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Etymology

Origin of cuisine minceur

First recorded in 1975–80; from French: literally “slimness cooking”; cuisine ( def. ), mince ( def. )

Example Sentences

Besides, my real heroes weren’t American but French: Paul Bocuse, the visionary of Lyon; the formidably articulate Joël Robuchon; the Troisgros brothers, renowned for their salmon with sorrel sauce; Michel Guérard, the inventor of cuisine minceur, a low-calorie version of nouvelle cuisine.

From The New Yorker

“Cuisine minceur” means “spa food” in French, a term coined by chef Michel Guérard in the 1970s to refer to a lighter style of cooking, which is laid out in this now-out-of-print book.

From Slate

Heavy lifting, but then suddenly on-the-nose and droll when applied to, say, cuisine minceur, which Jim wrote was “the moral equivalent of the foxtrot.”

From The New Yorker

There is also cuisine minceur, the cooking of slimness.

From Time Magazine Archive

"On a tour of the U.S.," she says, "no one wanted to talk about anything but cuisine minceur."

From Time Magazine Archive