How to Use nouvelle cuisine in a Sentence

nouvelle cuisine

noun

• His culinary education began early, as Petit grew up the son of a butcher and as a young chef cooked for the legendary Michel Guérard, a founder of nouvelle cuisine.
  — Mary Squillace, Robb Report, 20 Mar. 2023
• Despite these shortcomings, the name nouvelle cuisine stuck.
  — Longreads, 29 Mar. 2018
• This is the food from which nouvelle cuisine sprang, as both inspiration and opposition.
  — Brett Martin, GQ, 12 Mar. 2018
• An upper-middle-class background gave them the means to fly to Europe and stumble into restaurants where nouvelle cuisine was being hammered out.
  — New York Times, 30 May 2018
• Paul Bocuse was the most celebrated French chef of the postwar era and a leading figure in the pathbreaking culinary movement known as nouvelle cuisine.
  — kansascity, 27 Jan. 2018
• In time, as a backlash against nouvelle cuisine developed, Mr. Bocuse put some distance between himself and the movement.
  — William Grimes, The Seattle Times, 20 Jan. 2018
• Paul Bocuse, Lyon’s epicurean patron saint, who died in January at the age of 91, opened a new chapter in French cooking in his city 40 years ago as a founding father of la nouvelle cuisine.
  — Jay Cheshes, WSJ, 24 July 2018
• In the 1980s, French nouvelle cuisine reigned, and chefs started paying attention to more exotic mushrooms—the button’s sexier wild cousins.
  — Cathy Whims, WSJ, 12 Mar. 2020
• The groundswell for nouvelle cuisine transformed Mr. Bocuse into the international face of French cooking.
  — William Grimes, New York Times, 20 Jan. 2018
• But in 1965, Mr. Daguin, an experimenter enthralled with nouvelle cuisine, created a green peppercorn sauce for his duck.
  — New York Times, 3 Dec. 2019
• This nouvelle cuisine caused cooks to prepare sauces with less flour, relying more upon high quality butter, vinegar, and other less viscous liquids.
  — Science & Food, Discover Magazine, 22 May 2012
• Rebelling against the rich, heavy French sauces that had dominated the world's fine-dining scene, nouvelle cuisine practitioners emphasized fresh herbs and vegetables, faster cooking times and acidic additives such as lemon juice and vinegar.
  — Bill Ward Special To The Star Tribune, Star Tribune, 2 July 2021
• But not every flavor beloved in the trickle-down years has retained its aura; some, particularly those associated with nouvelle cuisine, quickly soured.
  — New York Times, 16 Apr. 2018
• French chefs like Paul Bocuse and the Troisgros brothers created nouvelle cuisine by adopting flavors like yuzu and soy, an emphasis on vegetables and wild herbs, and the rustic aesthetic of kaiseki to revolutionize French cooking.
  — Julia Moskin, New York Times, 18 Oct. 2022
• One of nouvelle cuisine’s most divisive gastronomes would soon have thousands upon thousands of kitchens operating as her laboratory.
  — Rebecca Alter, Vulture, 16 Aug. 2021

Last Updated: 29 Jul 2024