nouvelle cuisine

noun

: 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

Examples of nouvelle cuisine in a Sentence

Recent Examples on the Web

Pierre Troisgros, who took over the original restaurant from his father, Jean-Pierre, in the late 1950s, was one of nouvelle cuisine’s key players. —Jordan Mintzer, The Hollywood Reporter, 3 Sep. 2023

The rainbow trout entree arrives sauced in nouvelle cuisine squiggles of garlic-chive oil and pil pil (traditionally made by blending salt cod, garlic and olive oil) and served over rice pilaf caramelized in corn juice is magnificent. —Bill Addison, Los Angeles Times, 26 Aug. 2023

French nouvelle cuisine chefs, incorporating influences from Japanese kaiseki, popularized the degustation menu—a.k.a. —Jeremy Repanich, Robb Report, 17 June 2023

Alain Ducasse, the chef and restaurateur who is part of a generation that followed in the footsteps of Mr. Troisgros, Mr. Bocuse and others, said in a statement that the Troisgros brothers had developed the basis for nouvelle cuisine, but that their food was never austere or posed. —Florence Fabricant, New York Times, 25 Sep. 2020

But with ‘Jedi,’ listen to the creaking, huge metal door that opens and leads the androids C-3PO and R2-D2 to the cave of Jabba the Hutt, where, at the beginning of the film, good-guy space pilot Han Solo is frozen in a carbonite mold like some kind of nouvelle cuisine side dish. —Chicago Tribune, 4 May 2022

His culinary education began early, as Petit grew up the son of a butcher and as a young chef cooked for the legendary Michel Guérard, a founder of nouvelle cuisine. —Mary Squillace, Robb Report, 20 Mar. 2023

This nouvelle cuisine caused cooks to prepare sauces with less flour, relying more upon high quality butter, vinegar, and other less viscous liquids. —Science & Food, Discover Magazine, 22 May 2012

French chefs like Paul Bocuse and the Troisgros brothers created nouvelle cuisine by adopting flavors like yuzu and soy, an emphasis on vegetables and wild herbs, and the rustic aesthetic of kaiseki to revolutionize French cooking. —Julia Moskin, New York Times, 18 Oct. 2022

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Word History

Etymology

borrowed from French, literally, "new cuisine"

First Known Use

1975, in the meaning defined above