Nouvelle Cuisine (Noun) – Lighter compared to typical French dishes. Uses a thinner consistency with the sauces, and more natural ingredients.

Source: del Moral, R. G. (1AD, January 1). Gastronomic paradigms in contemporary Western cuisine: From French haute cuisine to mass media gastronomy. Frontiers. Retrieved from https://www.frontiersin.org/articles/10.3389/fnut.2019.00192/full 

Quote from the article: As defined by Beaugé (9) “Until Nouvelle Cuisine, the overall impression was that, except for a few exceptional chefs with outstanding skills, new recipes were responses to public demands.” It was the anti-authoritarian protests of May 1968 in Paris and the appealing to the four slogans of truth, lightness, simplicity, and imagination that characterized this movement who facilitated the radical emergence of Nouvelle Cuisine.

My thoughts: I like how they’re going for a different, more beneficial way of presenting French cuisine. They are using thinner sauces and natural ingredients known to be healthier to a certain extent.