Cuisine nouvelle

Culinary Nouvelle, or Nouvelle Cuisine, is a modern approach to cooking that emerged in France during the 1960s and 1970s. It emphasizes freshness, high-quality ingredients, and lighter, more delicate flavors compared to traditional rich and heavy dishes. Chefs focus on innovative presentation, precise techniques, and creative combinations, often reducing cooking times to preserve natural tastes and textures. This movement aimed to make dishes more elegant, healthy, and visually appealing, encouraging a more artistic and refined approach to gastronomy while respecting culinary tradition.