Nouvelle cuisine is a lighter approach to French haute cuisine characterized by more delicate dishes and emphasis on presentation. The term has been used several times throughout history to mark breaks from tradition, including in the 18th century works of Vincent La Chapelle and Menon. Nouvelle cuisine reacted against heavy sauces and orthodox techniques of Escoffier, focusing on preserving natural flavors through brief cooking times and lighter seasoning. It aimed to create innovative flavor combinations using the freshest possible ingredients.

1. Prof. Pravin Rathod

2. Introduction-
Nouvelle cuisine (French, "new
cuisine") is an approach to cooking and food
presentation. 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.

3.  The term "nouvelle cuisine" has been used
several times in the history of French cuisine, to
mark a clean break with the past.
 In the 1730's and 1740's, several French writers
emphasized their break with tradition, calling
their cooking "modern" or "new". Vincent La
Chapelle's published his Cuisinier moderne in
1733-1735.
 The first volumes of Menon's Nouveau traité de
la cuisine came out in 1739. And it was in 1742
that Menon introduced the term nouvelle cuisine
as the title of the third volume of his Nouveau
traité.[1] François Marin worked in the same
tradition.

6.  The style Gault and Millau wrote about was a
reaction to the
French cuisine classique placed into "orthodoxy" by
Escoffier. Calling for greater simplicity and elegance
in
creating dishes, nouvelle cuisine is not cuisine
minceur
("thin cooking"), which was created by Michel
Guérard as spa food. It has been speculated that the
outbreak of World War II was a significant
contributor to nouvelle cuisine's creation—the short
supply of animal protein during the German
occupation made it a natural development.

7.  A rejection of excessive complication in cooking
 Cooking times for most fish,seafood,game birds,veals,green
vegetables and pates were greatly reduced in an attempt to
preserve the natural flavors.
 Steaming was an importance tread from this cuisine.
 The cuisine was made with the freshest possible ingredients.
 Large menus were abandoned in favor of shorter menus.
 Strong marinades for meats and games ceased to be used.
 They stopped using heavy sauces such as espagnole & béchamel
thickened with flour bases roux, in favor of seasoning their
dishes with fresh herbs, quality butter, lemon juice, & vinegar.
 New techniques were embraced & modern equipment was often
used, and microwave ovens also.
 The chefs paid close attention to the dietary needs of their
guests through their dishes.
 The chefs were extremely inventive and created new
combinations and pairings.

8. Haute cuisine Nouvelle cuisine
Haute cuisine (French: literally "high food
cooking")
Nouvelle cuisine ( French: literally “ thin food
cooking)
Haute cuisine is characterized by meticulous
preparation and careful presentation of food,
at a high price level, accompanied by rare
wines.
Nouvelle cuisine is characterized by lighter,
more delicate dishes and an increased
emphasis on presentation.
weak marinades for meat and game ceased to
be used
Strong marinades for meat and game ceased
to be used
The chefs were classic techniques with their
created new combinations and pairings.
The chefs were extremely inventive and
created new combinations and pairings.
More seasoning of sauces and aromas’ use in
food.
No over seasoning of sauces and aromas’ use
in food.
Vegetables are strongly cooked Vegetables are only lightly cooked.

9.  Nouvelle cuisine they are used platter for food
service.
 They are avoided mother sauces with food.
 For meat preparation nouvelle cuisine added meat
glaze for extra flavor.
 The ideas for presentation & garnishing of dishes
were borrowed from Japanese cooking.
 Each dish is portion out & garnishes individually.
 The plate itself is considered as a part of dishes.
 Care should be taken to select those of good quality
& suitable shapes and patterns that will complement
the food being served.
 Food should serve piping hot at the table, carved
vegetables are used to garnish.

11. 
THANK YOU