Which term describes modern dining with smaller, plated portions?

The term that best describes modern dining characterized by smaller, plated portions is Nouvelle cuisine. This culinary movement emerged in the mid-20th century and is known for its emphasis on fresh ingredients, artistic presentation, and lighter dishes. It has a focus on the quality of the ingredients rather than the quantity, making the dining experience more about taste and aesthetics.

Nouvelle cuisine often deviates from the traditional techniques and heavy sauces of earlier culinary styles, opting instead for more innovative and contemporary approaches to cooking. This results in dishes that are generally more delicate in flavor and presentation, aligning well with the concept of smaller, visually appealing portions that encourage a more sophisticated dining experience.

While terms like Classic cuisine, Haute cuisine, and Nouveau cuisine have their own historical significance and represent different approaches to cooking and dining, they do not specifically emphasize the modern trend of smaller plated portions in the same way that Nouvelle cuisine does.