nouvelle cuisine

American  

[noo-vel kwee-zeen] / nu vɛl kwiˈzin /

noun

(sometimes initial capital letters)

1. a modern style of French cooking that emphasizes the use of the finest and freshest ingredients simply and imaginatively prepared, often with fresh herbs, the artful arrangement and presentation of food, and the use of reduced stocks in place of flour-thickened sauces.

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nouvelle cuisine British  

/ ˈnuːvɛl kwIˈziːn /

noun

1. a style of preparing and presenting food, often raw or only lightly cooked, with light sauces, and unusual combinations of flavours and garnishes

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Etymology

Origin of nouvelle cuisine

Literally, “new cooking”

Example Sentences

Michel’s father and uncle, Pierre and Jean, were widely considered to be nouvelle cuisine pioneers, emblematized by a famous salmon and sorrel dish they invented.

From New York Times

He’s not one to complain in restaurants — imagine the despair it would cause — but Pépin is no fan of “punctuation cooking,” nouvelle cuisine run amok with squeeze-bottle calligraphy.

From Washington Post

That changed in the early 1960s with the arrival of nouvelle cuisine, Mr. Pépin reckons.

From New York Times

This was the man often credited with spearheading “la nouvelle cuisine” in the early 1970s — lighter, more sensual fare that, as Bocuse once said, liberated food from “lots of sauces hiding the ingredients.”

From Washington Post

This movement became known as nouvelle cuisine and was championed by a new guide that hoped to overthrow Michelin’s regime.

From The Guardian