Also found in: Thesaurus, Wikipedia.
A contemporary school of French cooking that seeks to bring out the natural flavors of foods and substitutes light, low-calorie sauces and stocks for the traditional heavy butter-based and cream-based preparations.
[French : nouvelle, new + cuisine, cuisine.]
nouvelle cuisine(ˈnuːvɛl kwɪˈziːn)
(Cookery) a style of preparing and presenting food, often raw or only lightly cooked, with light sauces, and unusual combinations of flavours and garnishes
[C20: French, literally: new cookery]
a style of cooking that emphasizes the use of fresh ingredients, unusual combinations of foods, light sauces, and the artful presentation of food.
[1975–80; < French]
Switch to new thesaurus
|Noun||1.||nouvelle cuisine - a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream|