Crossword Solver > found answer > NOUVELLECUISINE

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CROSSWORD
ANSWER

nouvellecuisine

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The answer NOUVELLECUISINE has 10 possible clue(s) in existing crosswords.

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The word NOUVELLECUISINE is NOT valid in any word game. (Sorry, you cannot play NOUVELLECUISINE in Scrabble, Words With Friends etc)

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Definitions of nouvellecuisine in various dictionaries:

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Possible Crossword Clues
Style eschewing heavy sauces
In clue I use novel cryptic definition: 'Large plate, small portions'
New oven in use, I'll cue fancy food
French courses, nothing too saucy?
Style of cooking served up in venue Le Coulis?
Not much to down clue in elusive cryptic after negative response
On cue, unveil lies to damage chef's style
Style of simple French cooking in favour of fresh vegetables and light sauces
This fare's not overdone in France

Last Seen in these Crosswords & Puzzles
May 13 2012 The Times - Cryptic
Dec 31 2011 L.A. Times Daily
Nov 23 2011 The Guardian - Cryptic crossword
Oct 17 2010 The Telegraph - General Knowledge
Mar 22 2007 The Times - Cryptic
Jul 3 2004 The Times - Cryptic
Jul 10 2003 The Times - Cryptic
Apr 21 2003 The Times - Cryptic
Aug 10 2001 The Guardian - Cryptic crossword
Aug 10 2001 The Guardian - Cryptic crossword

Nouvellecuisine might refer to
Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French cuisine. 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. It was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.

Nouvellecuisine might refer to

Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French cuisine. 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. It was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.

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