Nouvelle cuisine

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Nouvelle cuisine (French: [nuvɛl kɥizin] , 'new cuisine') is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who coined the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault Millau, or Le Nouveau Guide.

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