nouvelle cuisine


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nou·velle cuisine

 (no͞o-vĕl′)
n.
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)
n
(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]

nou•velle′ cuisine′

(nuˈvɛl)

n.
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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.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
cuisine, culinary art - the practice or manner of preparing food or the food so prepared
France, French Republic - a republic in western Europe; the largest country wholly in Europe
Translations
nouvelle cuisine

nouvelle cuisine

[ˈnuːvelkwiːˈziːn] Nnueva cocina f, nouvelle cuisine f

nouvelle cuisine

nNouvelle cuisine f
References in periodicals archive ?
He obliged and cooked something using the methods of the new culinary movement at the time, nouvelle cuisine, at Daza's Au Bon Vivant in Ermita, Manila.
He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France's nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables.
Paul Bocuse, the father of nouvelle cuisine, has died at the age of 91.
He works with ingredients native to his region, from the sea to the mountains, and in the style of another teacher, the nouvelle cuisine pioneer Michel Guerard, you can expect plenty of #cleaneating.
Skilful Vietnamese chefs like to refer to their cooking as the nouvelle cuisine of combining Asian and European culinary traditions," the note explains, "And indeed, with rice as the most important staple, along with wheat, legumes, fresh herbs and vegetables; minimal use of oil, and treatment of meat as a condiment rather than a main course; Vietnamese food has 10,000 kinds of dishes.
Many words we use are obviously French: a la carte, avant-garde, cul-de-sac, cliche, chic, carte blanche, deja vu, derriere, femme fatale, fiance, gauche, liaison, nouvelle cuisine, omelette, panache, sabotage, voyeur.
After all, a fair number of recipes will have evolved over the centuries and thus mirror established culinary craftsmanship as well as the long-standing preferences of those who consume it; then there is of course nouvelle cuisine, too -- ideally we try both.
We found this never-before-published shot from our photo archives that inspired us to reach out to Chefs Van Aken, Boulud, Mavro, Ducasse, Bradley, and Keller for personal reflections as they carry on Verge's pioneering nouvelle cuisine principles.
Back In Time For Dinner BBC2, 8pm We've reached the 1980s, a time when posh restaurants were serving nouvelle cuisine (teeny portions), while at the same time fast food and prepackaged sandwiches were appearing on the high street.
They call their elegant dishes, nouvelle cuisine - but don't let that put you off.
Possibly to get out of the Bukhara trap and to establish an independent identity, the hotel, which then had a cheerful yet resolutely Gallic French executive chef, chose to give Baluchi a contemporary look with a sprawling walk- in wine cellar, and the kitchen made forays into what is now called Modern Indian cuisine -- Indian food presented in the nouvelle cuisine style.

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