"Cuisine minceur" translates to "slimming cuisine" in English. It refers to a style of cooking that focuses on creating light and healthy dishes, often with lower calorie and fat content, to promote weight loss or weight maintenance. Cuisine minceur emphasizes the use of lean proteins, fresh fruits and vegetables, whole grains, and minimal added fats and sugars. Cooking techniques such as steaming, grilling, poaching, and baking are commonly used to reduce the need for added oils or fats. This style of cuisine became popular in the 1970s with the rise of French chef Michel Guérard's movement, which advocated for flavorful yet health-conscious meals.

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