One of the mysteries of the English language finally explained.
A modern style of cooking that avoids rich, heavy foods and emphasizes the freshness of the ingredients and the presentation of the dishes.
- ‘The menu is certainly pretty conservative, and my guess is that the house chef probably couldn't even spell nouvelle cuisine (thank god).’
- ‘Conservative is the term usually applied to the kitchen, so if you want nouvelle cuisine, take a hike elsewhere.’
- ‘The city offers hearty mid-western cooking, while only a tiny minority of the city's 6,000 restaurants specialise in low-fat, nouvelle cuisine.’
- ‘Granted, as nouvelle cuisine, the dishes might not be copious in terms of quantity and many of the wines are half bottles, but this still constitutes a considerable physical effort.’
- ‘Michel Richard began his career as a protégé of the great Gaston Lenotre, a Parisian patissier who was one of the founding fathers of nouvelle cuisine.’
- ‘The middle of the century saw a shift in French food as nouvelle cuisine replaced extravagance with more refined petits plats.’
- ‘It has had a surprisingly strong influence on the West as inspiration for nouvelle cuisine and cuisine minceur.’
- ‘When she emerges to meet them at their table, she sits and is served a dollop of nouvelle cuisine, which she promptly refuses, saying in perfect English that she is watching her weight.’
- ‘The food was out of this world, leaning towards nouvelle cuisine but in greater volume.’
- ‘In keeping with the tradition of French nouvelle cuisine, portions are quite conservative, but you won't go home hungry if you opt for the whole shebang.’
- ‘No longer could the shortcomings of a meal be disguised with sauces: nouvelle cuisine required wonderfully fresh ingredients and a great deal of culinary skill.’
- ‘Leave aside for other occasions the finesse of nouvelle cuisine, or the delicate freshness and piquancy of sushi.’
- ‘When San Diego teacher, Mineko Moreno, started giving lessons in sushi-making back in the late 1970s, it was to seasoned chefs, many already versed in the decade's nouvelle cuisine and other international delights.’
- ‘If there's any nationality that struggles to accept food fads, such as vegetarianism and nouvelle cuisine, it's the Italians.’
- ‘The food is cooked fresh and it is very good food, but it is not nouvelle cuisine.’
- ‘I was never a fan of nouvelle cuisine, and perhaps because it was drummed into me as a child (or perhaps it's just sheer gluttony) I've always believed in finishing what's put in front of me.’
- ‘There may be nothing minimalist about the surroundings, but my three pieces of surprisingly bland roast butternut squash ravioli introduced me to a degree of nouvelle cuisine with which I wasn't very happy.’
- ‘And while cooking in France itself has refound its feet after the hiatus of nouvelle cuisine there's no escaping that its primacy in the anglophone world has been usurped by - well, by what?’
- ‘The Spanish version of nouvelle cuisine, nueva cocina, kicked off in the Basque country in the 70s, so it's no surprise that this area has the highest concentration of gourmet restaurants.’
- ‘This is a national cuisine, after all, grounded in common sense and geared for survival and strength, with no truck with the effete and delicate nouvelle cuisine of the West.’
French, literally ‘new cookery’.
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