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When did nouvelle cuisine emerge in France?
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nouvelle cuisine
Grilled dry-aged Wagyu rib eye steak with asparagus and charred onions.
Nouvelle cuisine emerged in France during the 1960s and 1970s.1
While young chefs began challenging the rigid traditions of grande cuisine throughout the 1960s, the movement gained formal recognition when these innovations were christened nouvelle cuisine by 1972. The style was championed by influential figures such as Paul Bocuse and Michel Guérard, and it was further popularized in 1973 when food critic Henri Gault published the "Ten Commandments of Nouvelle Cuisine," which codified the movement's focus on freshness, lightness, and the natural flavors of ingredients.21