"Nouvelle cuisine is an approach to cooking and food presentation in French cuisine."
A movement that focused on lighter dishes and fresher ingredients, often involving intricate plating and presentation.
History of Nouvelle Cuisine: The origins and evolution of the Nouvelle Cuisine movement, including its key figures and influential restaurants.
Techniques in Nouvelle Cuisine: The unique cooking techniques that distinguish Nouvelle Cuisine from classic cuisine, such as sous-vide cooking, molecular gastronomy, and the use of foams and emulsions.
French Culinary Terminology: Understanding the French culinary terms used in Nouvelle Cuisine and their translations.
Ingredients used in Nouvelle Cuisine: The focus on fresh, seasonal ingredients and the use of unconventional ingredients in Nouvelle Cuisine, such as flowers and herbs.
Plating and Presentation: The artistic aspect of Nouvelle Cuisine, including the importance of presentation and the use of innovative plating techniques.
Wine Pairing: The principles of pairing wine with Nouvelle Cuisine dishes, including matching flavor profiles and balancing acidity.
Sustainability: The importance of sustainability in Nouvelle Cuisine, including the use of locally-sourced and ethically-sourced ingredients, reducing food waste, and responsible sourcing of seafood.
Health-Conscious Cooking: The focus on healthy cooking in Nouvelle Cuisine, including the use of reduced-fat cooking methods and avoiding artificial additives.
Regional Varieties: The regional differences in Nouvelle Cuisine, including the influence of international cuisines on the movement.
Professional Kitchen Management: The organization and management of a professional kitchen, including staffing, training, and menu development.
Molecular Gastronomy: A style of cooking that involves scientific techniques and equipment to create unique flavors and textures.
Fusion Cuisine: Combining the elements of different culinary traditions to make something new and exciting.
Vegan Cuisine: Cooking with plant-based ingredients.
Farm to Table: Using locally-sourced ingredients to make fresh, seasonal dishes.
Gluten-Free Cuisine: Eliminating gluten from the menu to accommodate gluten-sensitive diners.
Paleo Cuisine: Eliminating processed foods and focusing on meat, fish, vegetables, and fruits.
Raw Cuisine: Preparing food without cooking it above 118 degrees to preserve the natural enzymes.
Seafood Cuisine: Specializing in dishes with fresh seafood ingredients.
Vegetarian Cuisine: Cooking with vegetables as the main ingredient, sometimes combined with meat substitutes.
Regional Cuisine: Focusing on the traditional dishes of a particular region, sometimes with a modern twist.
"nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation."
"It was popularized in the 1960s by the food critic Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau."
"It was popularized in the 1960s by... the Gault-Millau, or Le Nouveau Guide."
"It was popularized in the 1960s by the food critic Henri Gault, who invented the phrase."
"...an increased emphasis on presentation."
"lighter, more delicate dishes"
"...food critic Henri Gault... his colleagues André Gayot and Christian Millau"
"cuisine classique"
"New cuisine"
"lighter, more delicate dishes and an increased emphasis on presentation."
"the food critic Henri Gault... invented the phrase"
"Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau... in a new restaurant guide, the Gault-Millau"
"Le Nouveau Guide"
"cuisine classique, an older form of haute cuisine"
"It was popularized in the 1960s..."
"the food critic Henri Gault"
"In contrast to cuisine classique..."
"[nuvɛl kɥizin]"
"more delicate dishes and an increased emphasis on presentation."