nouvelle cuisine

[noo-vel kwee-zeen]

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.

nouvelle cuisine

/ 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

Word History and Origins

Origin of nouvelle cuisine¹

Literally, “new cooking”

Word History and Origins

Origin of nouvelle cuisine¹

C20: French, literally: new cookery

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.

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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.

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

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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.”

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

Read more on The Guardian