cuisine minceur

[man-sur, man sœr]

noun

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

2. healthful, low-calorie dishes.

cuisine minceur

/ 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

Word History and Origins

Origin of cuisine minceur¹

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

Word History and Origins

Origin of cuisine minceur¹

literally: slimness cooking

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.

Read more on 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.

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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.”

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There is also cuisine minceur, the cooking of slimness.

Read more on Time Magazine Archive

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

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