Nouvelle Cuisine

Nouvelle Cuisine Nouvelle Cuisine, emerging in the 1970s, offered a radical departure from traditional [French Cuisine](/wiki/french_cuisine). It championed lighter, fresher ingredients, simpler preparations, and artful [Food Presentation](/wiki/food_presentation), transforming fine dining. This movement emphasized natural flavors and smaller, meticulously arranged portions.

See also

• [Classic Cuisine](/wiki/classic_cuisine)
• [Fine Dining](/wiki/fine_dining)
• [Gastronomy](/wiki/gastronomy)
• [Modern Cuisine](/wiki/modern_cuisine)