NOUN
- 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
How To Use nouvelle cuisine In A Sentence
- Although he died about twenty years before the introduction of what became called nouvelle cuisine, he is nevertheless considered to be the father of modern Citizendium, the Citizens' Compendium - Recent changes [en]
- The first series were full of elaborate, post-nouvelle cuisine dishes - black hexagonal plates, kiwi fruit garnishes, elaborate vegetable combinations, home-made biscuits and endless other little fiddly bits.
- But the term "garagiste" has become established in the same way that "nouvelle cuisine" and "nouvelle vague" did. The First Taste of 2009
- Nouvelle cuisine, while reducing the richness and quantity of the food and the complexity of the sauces, now emphasizes its visual appeal.
- 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.
- Michel Richard began his career as a protege of the great Gaston Lenotre, a Parisian patissier who was one of the founding fathers of nouvelle cuisine.
- Raymond Blanc, star of nouvelle cuisine, tells Paul Bailey about the philosophy behind his cooking.
- If you're one of those who spends whatever extra income you might have in the world's luxury restaurants, you will regard him as the gastro-wizard-in-chief, the man who at El Bulli, his restaurant north of Barcelona, moved haute gastronomy on from the calcifying tropes of nouvelle cuisine to a brave new modernist tomorrow; who ushered in the age of foams and hot jellies, spherified olives and desserts cooked in liquid nitrogen. Reinventing Food – Ferran Adrià: The Man Who Changed the Way We Eat by Colman Andrews – review
- For example, Daniel Boulud of the restaurant Daniel in New York made a Lyon-style sausage with truffle and pistachio in tribute to Paul Bocuse -- a founder of nouvelle cuisine.
- Vicaire attributes the Traité historique et pratique to Menon, though without giving any reasons.43 A comparison of it with works that bear Menon’s name, such as La Nouvelle cuisine, La Cuisinière bourgeoise, and La Science du maître d’hôtel, confiseur, does not, to my mind, strengthen the claim. Savoring The Past
