Nouvelle cuisine, which translates to "new cuisine" in French, is a style of cooking that emerged in France in the 1960s and 1970s as a reaction against the traditional heavy and rich dishes of classic French cuisine. It emphasizes lighter, fresher, and more innovative approaches to cooking, with an emphasis on high-quality seasonal ingredients, simple presentation, and precise cooking techniques. Nouvelle cuisine chefs focus on enhancing the natural flavors of ingredients rather than masking them with heavy sauces or elaborate garnishes. They often use techniques such as quick cooking methods, minimal seasoning, and vibrant plate presentations to create visually appealing dishes that showcase the essence of each ingredient.

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