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Why did nouvelle cuisine discourage overcooking food?

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Wagyu beef — nouvelle cuisine Grilled dry-aged Wagyu rib eye steak with asparagus and charred onions.

Nouvelle cuisine discouraged overcooking food primarily to emphasize the natural flavors, textures, and colors of ingredients.1

This approach was a direct reaction against the rigid, traditional grande cuisine system, which often involved heavy, calorie-laden preparations. By minimizing cooking times, chefs were able to preserve the integrity of fresh, high-quality products rather than masking them with heavy sauces or excessive heat.12

This principle was formalized in 1973 when food critic Henri Gault published "The Ten Commandments of Nouvelle Cuisine," with "Thou shalt not overcook" listed as the very first rule. By prioritizing lightness and clarity of flavor, the movement sought to move away from the unhealthiness of diets heavy in fats and refined starches, ultimately revolutionizing culinary standards by focusing on the inherent qualities of the food itself.21