Nouvelle Cuisine a recurring term in the history of French cookery. As explained in france: national and regional cuisines, it first came to prominence in the 18th century, when Vincent La Chapelle described the simplified style of cooking recommended in his Cuisine moderne (1733) as a ‘nouvelle cuisine’. This remained in vogue until the early 19th century. It was in the 1970s that the next ‘rebellion’ took place, producing the nouvelle cuisine which, for better or for worse, altered the evolution of professional cooking in the western world.
