a style of French cooking that uses a minimum of fat and starch and emphasizes light sauces and the use of very fresh ingredients, often in unusual combinations prepared simply and served artistically arranged on the plate
Origin of nouvelle cuisineFrench new cuisine
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.
Origin of nouvelle cuisineFrench : nouvelle, new + cuisine, cuisine.
(plural nouvelle cuisines or nouvelles cuisines)
French nouvelle cuisine, "new cuisine".