nouvelle cuisine
Light French fare
Nouvelle cuisine is a style of French cooking that emerged in the 1970s, emphasizing fresh ingredients, lighter sauces, and artistic presentation over the rich, heavy preparations of classical French cuisine.
Portions are smaller and precisely arranged: The nouvelle cuisine movement transformed how restaurants plate food.
The term now sometimes carries connotations of pretentious smallness or style over substance.
- gastronomyScience of fine dining
- French cookingCulinary art from Paris
- chefProfessional kitchen leader
- FranceWestern European republic
- quenelleSeasoned oval forcemeat dumpling
gourmet · cooking · innovative · minimalist · 1970s · seasonal ingredients · reduction · presentation · velouté · prix fixe · mise en place · degustation · amuse-bouche · sauces · fusion · herbs · delicate · seasonal
- cuisinesItalian, American, Asian, French, Chinese
- fine diningchef, gourmet meal, tasting menu, gourmet, prix fixe menu
- culinary artsflavor, aroma, seasoning, sauce, roasting
- food culturefood customs, table manners, food traditions, dining etiquette, traditional foods
- food artbutter sculpture, food art, fruit carving, food styling, watermelon carving
- Food Historyancient recipes, spice trade, food preservation, banquets, cookbooks
nouvelle cuisinecomfort food
Emotionally consoling dishes
home cooking · farmhouse cooking · meat and potatoes · generous portions · all-you-can-eat
nouvelle cuisinepeasant food