What culinary priority did Nouvelle Cuisine adopt over heavy sauces?
Answer
Light, airy meals and focus on inherent product flavors using reductions
*Nouvelle Cuisine* emerged historically as a direct philosophical reaction against the heavily codified and often rich styles that preceded it, such as *grande cuisine*. The defining characteristic of this movement was a deliberate shift towards lightening the plate. This involved prioritizing ingredients' inherent, natural flavors—letting the quality of the product speak for itself—and moving away from rich, heavy sauces. To achieve textural body without oppressive weight, Nouvelle Cuisine chefs frequently utilized reductions, which concentrate flavor while maintaining a delicate consistency, alongside emphasizing creative plating.
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