Nouvelle cuisine

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Nouvelle cuisine (new cookery) is a culinary movement that owed its momentum to two food critics, Gault and Millau, in the early 1970s. Practitioners of nouvelle cuisine revised much of the classical food preparation methods by doing away with complicated preparations, overly rich sauces which masked the true flavor of food, rigid recipe formulae, and pretentious and elaborate rituals and service arrangements.

To counter the rigidity and obsolescence of some of classical cuisine’s repertoire and to counter an increasing use of processed foods, nouvelle practitioners embraced authenticity and simplicity in preparation and cooking methods; freshness of ingredients; lightness and use of natural flavors; greatly reduced use of fat; doing away with flour based sauces; use of rapid cooking methods, natural flavorings, grilling, steaming, and slow cooking; doing away with elaborate garnishing; and use of natural juices, stocks, and essences to make sauces. Nouvelle cuisine brought greater awareness to the public and culinary practitioners alike about the importance of good and often simple food preparations; the use of fresh and natural ingredients; uncomplicated cooking methods; and uncomplicated service rather than relying on complicated and heavy preparations and flavors, convoluted garnishing, and elaborate service protocols.


Franck, K. A. (2003). Food t Architecture. London: Academy Editions.


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