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nouvelle cuisine |
Also found in: Dictionary/thesaurus, Wikipedia, Hutchinson | 0.15 sec. |
nouvelle cuisineStyle 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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| The six-day, five-night event will feature four internationally renowned chefs, led by nouvelle cuisine master Paul Bocuse, owner of the famed l'Auberge du Pont de Collonges in Lyon, France. The cruise line's trademark nouvelle cuisine and French classics? The beginning of nouvelle cuisine was marked by the end of several cooking practices: the use of cream and butter; the arrangement of platters heaping with food; and preparing of fish, meat, and vegetables fully cooked. |
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