A French culinary movement that emerged in the late 1960s and 1970s as a reaction against the heavy, elaborately sauced dishes of classical French cooking. Chefs including Paul Bocuse, Michel Guerard, and the Troisgros brothers favored fresh, seasonal ingredients, shorter cooking times, lighter sauces, and smaller, more carefully composed plates over the rich, labor-intensive techniques of traditional haute cuisine. Its emphasis on natural flavor and visual presentation reshaped modern French and international fine dining, and many of its practices, such as light sauces and seasonal sourcing, are now standard rather than a distinct movement.