Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critics André Gayot, Henri Gault, and Christian Millau in a new restaurant guide, Le Nouveau Guide.
Read more about Nouvelle Cuisine: History, The "formula", Gallery, Abandonment
Famous quotes containing the word cuisine:
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)