nouvelle cuisine

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A French approach to cookery, contrasted with "cuisine classique" (classical cuisine), that is typified by its lighter, more delicate dishes and emphasis on presentation
Nouvelle cuisine is a style of cooking in which very fresh foods are lightly cooked and served in unusual combinations. You can also refer to food that has been cooked in this way as nouvelle cuisine. dining out is easy with everything from a hamburger to hyper expensive nouvelle cuisine on your doorstep. a style of cooking from France where simple and healthy food is served in an attractive way, usually in small amounts on a big plate. Style in international cuisine developed in France in the 1960s and '70s that stresses freshness, lightness, and clarity of flavour, as distinct from the richer and more calorie-laden classic haute cuisine. Dishes commonly include sauces made of vegetable and fruit purees, novel combinations of foods in small quantities, and elegant displays highlighting details of texture and colour
a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream
style of French cooking that is founded upon the simple preparation and the decorous serving of the food
nouvelle cuisine
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