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nouvelle cuisine

   Also found in: Dictionary/thesaurus, Wikipedia, Hutchinson 0.01 sec.

nouvelle cuisine

Style in international cuisine developed in France in the 1960s and '70s that stresses freshness, lightness, and clarity of flavour, as distinct from the richer and more calorie-laden classic haute cuisine. Dishes commonly include sauces made of vegetable and fruit purees, novel combinations of foods in small quantities, and elegant displays highlighting details of texture and colour.



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Unlike traditional Indian restaurants, Saffron is an upmarket venue which serves up nouvelle cuisine style Indian food fused with traditional Western fare - though there is the opportunity to enjoy a traditional Indian curry as well.
A new cook, described by Akin as a "Don Quixote (who) wants to change the world," turns fish sticks and fries into a nouvelle cuisine sight to behold -- but a turnoff for the regular clientele.
For the life of me, I do not understand nouvelle cuisine - tiny portions, at an inflated price, presented like a piece of art.
 
 
 
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