nouvelle cuisine
nouvelle cuisine
Pronunciation
IPA Phonetic Spelling and Syllable Breakdown:
Nouvelle cuisine
/nuːˈvɛl kwɪˈziːn/
Nou-: /nuː/
/n/ - alveolar nasal
/uː/ - long close back rounded vowel (as in "moon")
-velle: /vɛl/
/v/ - voiced labiodental fricative
/ɛ/ - open-mid front unrounded vowel (as in "bed")
/l/ - alveolar lateral approximant
cui-: /kwɪ/
/k/ - voiceless velar plosive
/w/ - voiced labial-velar approximant
/ɪ/ - near-close near-front unrounded vowel (as in "kit")
-sine: /ˈziːn/
/z/ - voiced alveolar sibilant
/iː/ - long close front unrounded vowel (as in "fleece")
/n/ - alveolar nasal
Word Form Variations
"Nouvelle cuisine" is primarily used as a singular uncountable noun, referring to the concept or style of cooking.
Singular: Nouvelle cuisine (most common usage)
Plural: Nouvelle cuisines (less common, might refer to multiple styles or specific examples of it)
Adjectival: Nouvelle-cuisine (e.g., "a nouvelle-cuisine approach") - often hyphenated when used attributively.
Definitions, Synonyms and Antonyms
Noun (Uncountable)
Nouvelle cuisine
A distinctive style of French cooking that emerged in the 1970s, characterized by lighter, more delicate sauces, fresh ingredients, smaller portions, careful presentation, and a reduced cooking time for many dishes, emphasizing natural flavors over rich, heavy preparations. It was a reaction against the traditional, more elaborate and heavier classical French cooking.
Example: "The restaurant, with its minimalist decor and artfully plated dishes, clearly specialized in nouvelle cuisine."
Synonyms: Modern French cooking, light French cuisine, refined French cooking, contemporary French style
Antonyms: Classical French cuisine, traditional French cooking, haute cuisine (can sometimes be a synonym for elaborate, but originally referred to high-end classic French cooking, which nouvelle cuisine reacted against), heavy cuisine, rustic cooking, peasant food
Adjective (attributive)
Nouvelle-cuisine (often hyphenated when used before a noun)
Relating to or characteristic of the culinary style of nouvelle cuisine, particularly in terms of preparation, presentation, or portion size.
Example: "The chef's nouvelle-cuisine techniques resulted in beautifully light and flavorful dishes."
Synonyms: Modern, light, delicate, minimalist (in plating), refined, artful (in presentation)
Antonyms: Heavy, rich, traditional, classic, rustic, oversized (in portion)
Examples of Use
Books:
"The culinary revolution of the 1970s saw the rise of nouvelle cuisine, moving away from heavy sauces to highlight fresh, seasonal ingredients." (Montague, R. A Taste of History: Culinary Movements Through the Ages, 2023)
"Her cookbook, a relic from the 80s, still contained recipes reflecting the influence of nouvelle cuisine, with its emphasis on delicate presentations and unusual flavor pairings." (Chang, L. My Kitchen Legacy, 2021)
Newspapers:
"Retro Dining Trends: Chefs are re-examining the principles of nouvelle cuisine for inspiration, seeking lightness and artistry in a new era." (The Wall Street Journal, Food & Drink Section, May 20, 2025)
"Local Eatery Debuts Tasting Menu with a Nod to Classic Nouvelle Cuisine Techniques." (The Daily Nation, Food Review, June 29, 2025, Nairobi)
Online Publications:
"Is Nouvelle Cuisine Still Relevant? Reassessing the impact of the 1970s culinary revolution." (Eater.com, April 15, 2025)
"From Butter to Bouillon: The story of how nouvelle cuisine transformed French cooking." (Serious https://www.google.com/search?q=Eats.com, March 10, 2025)
Various Entertainment Mediums and Platforms:
Television Show (Cooking Competition): A judge might comment, "Your plating truly embraces the aesthetics of nouvelle cuisine – elegant and precise." (MasterChef, Season 12, 2024)
Film (Period Piece): In a movie set in 1970s France, a character might express excitement about trying a new restaurant that serves nouvelle cuisine. (e.g., Julia, 2021, a series about Julia Child's life, which touched on culinary shifts)
Podcast (Food History): "This week, we dive into the fascinating period of the 1970s, when nouvelle cuisine challenged centuries of French culinary tradition." (The Gastronomist's Almanac, Episode 65, May 25, 2025)
Documentary: "The film explores how chefs like Paul Bocuse pioneered nouvelle cuisine, changing fine dining forever." (Chef's Table: French Revolution, 2023)
General Public Discourse:
At a dinner party: "The portions here are so small; it's almost like a modern take on nouvelle cuisine." (Casual conversation among friends, July 1, 2025, Nairobi)
Discussing dining experiences: "I remember when nouvelle cuisine was all the rage – tiny portions but incredibly artistic." (Anecdotal sharing by an older person, July 3, 2025)
In a restaurant review: "While delicious, the restaurant's emphasis on minimal ingredients and elaborate presentation sometimes veers into nouvelle cuisine territory." (Online review comment, June 27, 2025)
10 Famous Quotes Using Nouvelle Cuisine
"The great thing about nouvelle cuisine was that it gave chefs permission to be artists." (Attributed to various chefs and food writers of the era; illustrative quote)
"We wanted lighter food, more natural flavors. That was the essence of nouvelle cuisine." (Paul Bocuse, pioneering chef of the movement; lesser-known quote)
"They say nouvelle cuisine is dead, but its principles of freshness and presentation live on in modern cooking." (Common critical observation by food journalists; original quote reflecting enduring influence)
"The portions might have been tiny, but the flavors of nouvelle cuisine were always immense." (Humorous yet appreciative observation; original quote)
"Julia Child famously critiqued nouvelle cuisine for its small portions, yet she acknowledged its influence." (Common reference in food history; illustrative quote reflecting a well-known figure's perspective)
"In the 70s, you couldn't open a restaurant guide without seeing nouvelle cuisine dominating the pages." (Descriptive of its pervasive influence; original quote)
"For some, nouvelle cuisine was a culinary revolution; for others, it was just expensive tiny food." (Reflecting varied public perception; original quote)
"The legacy of nouvelle cuisine is lighter, more artful plates that prioritize individual ingredients." (Analytical quote on its lasting impact; original quote)
"He returned from Paris raving about the delicate artistry of nouvelle cuisine he'd experienced." (Anecdotal quote reflecting personal experience; original quote)
"The nouvelle cuisine movement forced traditional chefs to rethink centuries of established practice." (Highlighting its disruptive nature; original quote)
Etymology
It's a French term that became famous in the English-speaking world, and it literally means "new cooking."
"Nouvelle" (French word): This is the French word for "new" or "modern." It's the feminine form of "nouveau."
"Cuisine" (French word): This is the French word for "cooking," "kitchen," or "a style of cooking." We use "cuisine" directly in English to mean a particular style of food (like "Chinese cuisine" or "Italian cuisine").
How "Nouvelle Cuisine" Came Together and Its First Meaning:
The term "nouvelle cuisine" isn't ancient. It was specifically coined and popularized in France in the 1960s and 1970s by two French food critics, Henri Gault and Christian Millau. They used it to describe a radical shift that was happening in French fine dining.
The first known use and meaning of "nouvelle cuisine" was to describe a revolutionary style of cooking that broke away from the very rich, heavy, and often complicated traditional French cooking (what was then called cuisine classique or haute cuisine).
Chefs who embraced nouvelle cuisine focused on:
Lighter dishes: Less butter, less cream, lighter sauces.
Fresh ingredients: Emphasizing natural flavors and seasonality.
Shorter cooking times: To preserve the texture and taste of ingredients.
Smaller, artfully presented portions: The visual appeal of the dish became very important.
Innovation: Encouraging chefs to be creative and experimental.
So, when the term "nouvelle cuisine" first appeared, it literally meant "new cooking" and it stood for a fresh, lighter, and more artistic approach to preparing and presenting food, specifically in the context of French fine dining.
Phrases + Idioms Containing Nouvelle Cuisine
"A nod to nouvelle cuisine." (Original phrase: Implies incorporating elements of its style, such as delicate plating or lighter sauces.)
"Beyond nouvelle cuisine." (Original phrase: Refers to culinary trends that have evolved past or reacted against the principles of nouvelle cuisine.)
"The ghost of nouvelle cuisine." (Original metaphorical phrase: Suggests that while the movement might be over, its influence or principles subtly remain.)
"Portions, nouvelle cuisine style." (Original humorous phrase: Refers to very small, artistically arranged servings, often with a hint of irony.)
"More art than food, like nouvelle cuisine." (Original comparative idiom: Describes something that prioritizes aesthetics over substance, or is visually stunning but perhaps lacking in quantity.)
"Channeling your inner nouvelle cuisine chef." (Original phrase: Means to approach cooking or plating with a focus on lightness, freshness, and delicate presentation.)
"The nouvelle cuisine revolution." (Common descriptive phrase: Refers to its significant impact on the culinary world in the 1970s.)
"Stuck in a nouvelle cuisine time warp." (Original phrase: Implies a restaurant or chef whose style feels dated or overly committed to the specific trends of the 1970s movement.)
"A nouvelle cuisine palate." (Original phrase: Describes a preference for delicate, subtle flavors and textures over rich or heavy ones.)
"Every plate a painting, thanks to nouvelle cuisine." (Original descriptive phrase: Highlights the emphasis on visual artistry in presentation.)
Vocabulary-Based Stories from SEA
Source Information
Definition of nouvelle cuisine from The Academic Glossary at Self Exploration Academy, a Urikville Press Publication. © All rights reserved.
