page_title: Nouvelle cuisine
hierarchical_section_title: Nouvelle cuisine
caption_attribution_description: Français&#160;: Cuisine 3 etoiles de Jacques Lameloise English: This dish consists of marinated crayfish on gazpacho asparagus and watercress 日本語: ヌーベルキュイジーヌの盛り付け例。3つ星レストランのジャック･ラムロワーズ作
context_page_description: Nouvelle cuisine is an approach to cooking and food presentation in French cuisine. In contrast to the older haute cuisine, nouvelle cuisine has lighter, more delicate dishes, and pretty presentation. It started in Paris in the 1970s, and by the 1980s was seen in London and New York. The movement is now almost worldwide.
  The reasons are connected with modern business life, where long two-hour lunches are a thing of the past. Also, customers began to look for lighter food menus. Food critics Henri Gault and his colleagues André Gayot and Christian Millau put out a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.
  Gault and Millau listed ten characteristics of this new style of cooking. They were:
  Simpler cooking.
  Cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés were reduced to try to keep the natural flavour.
  The cuisine was made with the freshest possible ingredients.
  Large menus were abandoned in favour of shorter menus.
  Strong marinades for meat and game were not used.
  Heavy sauces like espagnole and béchamel were dropped. Instead, dishes were seasoned with fresh herbs, high-quality butter, lemon juice, and vinegar.
context_section_description: Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French cuisine. In contrast to the older haute cuisine, nouvelle cuisine has lighter, more delicate dishes, and pretty presentation. It started in Paris in the 1970s, and by the 1980s was seen in London and New York. The movement is now almost worldwide.
  The reasons are connected with modern business life, where long two-hour lunches are a thing of the past. Also, customers began to look for lighter food menus. Food critics Henri Gault and his colleagues André Gayot and Christian Millau put out a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.
  Gault and Millau listed ten characteristics of this new style of cooking. They were:
  Simpler cooking.
  Cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés were reduced to try to keep the natural flavour.
  The cuisine was made with the freshest possible ingredients.
  Large menus were abandoned in favour of shorter menus.
  Strong marinades for meat and game were not used.
  Heavy sauces like espagnole and béchamel were dropped. Instead, dishes were seasoned with fresh herbs, high-quality butter, lemon juice, and vinegar.
  Regional dishes were introduced in place of cuisine classique dishes.
  New techniques and modern equipment were used; sometimes used microwave ovens.
  Chefs paid close attention to the dietary needs of their guests.
  The chefs were inventive, and created new combinations and pairings.
caption: A example of nouvelle cuisine presentation
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