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Style in international cuisine developed in France in the 1960s and '70s that stresses freshness, lightness, and clarity of flavour, as distinct from the richer and more calorie-laden classic haute cuisine. Dishes commonly include sauces made of vegetable and fruit purees, novel combinations of foods in small quantities, and elegant displays highlighting details of texture and colour.
This entry comes from Encyclopædia Britannica Concise. For the full entry on nouvelle cuisine, visit Britannica.com.