Nouvelle Cuisine is a modern culinary movement that emerged in France during the 1970s. It emphasizes fresh, high-quality ingredients, lighter dishes, and innovative cooking techniques. Chefs focus on presentation and flavor, often using fewer sauces and more natural flavors compared to traditional French cuisine. This movement was a reaction against the heavy, elaborate dishes of Classical French Cuisine. Prominent chefs like Paul Bocuse and Alain Chapel played key roles in its development, advocating for seasonal produce and artistic plating. Nouvelle Cuisine has influenced many contemporary cooking styles and remains a significant part of culinary education today.