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: a modern style of cooking in which light, healthy food is prepared and served in an attractive way
Full Definition of NOUVELLE CUISINE
: a form of French cuisine that uses little flour or fat and stresses light sauces and the use of fresh seasonal produce; also: a national or regional cuisine that stresses lightness and freshness in preparation <American nouvelle cuisine>
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.