NOUVELLE CUISINE

eclectic style in international haute cuisine developed during the 1960s and '70s that stressed freshness, lightness, and clarity of flavour. In reaction to some of the richer and more calorie-laden extravagances of classic French haute cuisine, nouvelle cuisine sought to emphasize the natural flavours, textures, and colours of foodstuffs. Acknowledging the unhealthiness of a diet heavy in fats, sugars, refined starches, and salt, it minimized the use of these ingredients. Nouvelle cuisine was also influenced by the Japanese style of food presentation. The basic characteristics of nouvelle cuisine included the use of sauces thickened not by roux (a cooked mixture of flour and fat) but rather by purees of vegetables or fruits; the serving of novel combinations of foods in very small quantities that were artistically arranged on large plates; a return to the importance of purchasing of food; and infinite attention to texture and detail. Luxury was achieved through meticulous preparation and imaginative presentation and through the liberal use of fresh seasonal fruits and vegetables. Kiwi fruits, raspberries, mangoes, and other fruits were frequently combined with meats and seafood, and fruit-flavoured vinegars were a popular seasoning. The phrase nouvelle cuisine was coined by the French food critics Christian Millau and Henri Gault to describe the styles created by a group of French chefs, notably Paul Bocuse, Jean and Pierre Troisgros, Michel Gurard, Roger Verge, and Paul Haeberlin.