How to Use nouvelle cuisine in a Sentence

nouvelle cuisine

noun
  • 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
  • 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
  • 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
  • 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
  • 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
  • The rainbow trout entree arrives sauced in nouvelle cuisine squiggles of garlic-chive oil and pil pil (traditionally made by blending salt cod, garlic and olive oil) and served over rice pilaf caramelized in corn juice is magnificent.
    — Bill Addison, Los Angeles Times, 26 Aug. 2023
  • 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
  • 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
  • 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
  • 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

Some of these examples are programmatically compiled from various online sources to illustrate current usage of the word 'nouvelle cuisine.' Any opinions expressed in the examples do not represent those of Merriam-Webster or its editors. Send us feedback about these examples.

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