Nouvelle Cuisine

the Nouvelle Cuisine (franz. new kitchen) is one into the 1970er-Jahren in France developed, few opulente cook art, which strives for retaining the self-taste of food. For the first time the term was mentioned 1972.

This concerns a light kitchen, in which with little fat, but many herbs and spices one cooks. In this frequently Gemüsepürees and gedünstetes meat use find. Special value is put on the presentation of the courts, which buffets refined to the art.

In Germany frequently the French cook Paul Bocuse is acted as creator and a most well-known representative of the Nouvelle Cuisine. In reality it is to be due however to the influences Michel Guérards.


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