style of cooking emphasizing freshness and presentation, 1975, French, literally "new cooking."

A French term meaning ‘new cooking’. This describes a culinary style that originated in the 1970s and consisted of small amounts of fresh food, arranged on a plate and garnished with reduced sauces. Vegetables were served just cooked and still crisp; butter, cream, eggs and flour were cut out of sauces and food was served undisguised by lavish garn [..]

French for 'new cooking', referring to a culinary style, which moved away from the rich, heavy style of classic French cuisine toward fresher, lighter food served in much smaller portions.

Culinary concept that emerged in France in the 1960s, characterized by lighter, more delicate dishes and an increased emphasis on presentation, in contrast with la cuisine classique. See Cuisine class [..]

(noo-vehl kwee-ZEEN) – A French term meaning “new cooking.”  This refers to a culinary style that began in the late 1950s by young French chefs led by Bose,  Guard, and Chapel that moved away from the [..]

 A French term referring to a culinary style and movement of cookery started in 1972 with the aim of encouraging a simpler and more natural presentation of food. Advocates of nouvelle cuisine reject t [..]

Nouvelle Cuisine: Contrasted with "cuisine classique", this type of cuisine is characterized by lighter, more delicate dishes with an increased emphasis on presentation. Both this cu [..]

A French approach to cookery, contrasted with "cuisine classique" (classical cuisine), that is typified by its lighter, more delicate dishes and emphasis on presentation.