A style of French cookery which avoids the use of dairy products and other high-calorie ingredients, popularized by Chef Michel Guérard.
cuisine minceur/kwɪˈziːn mãˈsəː/ /kwɪˈziːn mɪnˈsəː/
1970s; earliest use found in The New York Times. From French cuisine minceur, lit. ‘slimming cookery’ from cuisine + minceur slimness, thinness from mince + -eur.