[noo-vel kwee-zeen] 
) French. | a modern style of French cooking that emphasizes the use of the finest and freshest ingredients simply and imaginatively prepared, often with fresh herbs, the artful arrangement and presentation of food, and the use of reduced stocks in place of flour-thickened sauces. |
| nou·velle cuisine (nōō-věl') n. A contemporary school of French cooking that seeks to bring out the natural flavors of foods and substitutes light, low-calorie sauces and stocks for the traditional heavy butter-based and cream-based preparations. [French : nouvelle, new + cuisine, cuisine.] |