One of the mysteries of the English language finally explained.
A style of French cookery which avoids the use of dairy products and other high-calorie ingredients, popularized by Chef Michel Guérard.
1970s; earliest use found in The New York Times. From French cuisine minceur, lit. ‘slimming cookery’ from cuisine + minceur slimness, thinness from mince + -eur.
cuisine minceur/kwɪˈziːn mɪnˈsəː//kwɪˈziːn mãˈsəː/
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