French food used to mean high in fat, with butter as a staple ingredient. "Nouvelle cuisine" has introduced a new, lighter way of cooking with French flair.

Tips:

• Bypass the rich entrees, desserts and sauces.
• Choose simple dishes with sauces on the side.
• Ask that margarine instead of butter be used in cooking — or leave it out altogether.

Appetizers with olives, capers or anchovies	Less salty appetizers, such as steamed mussels or salad
Paté	Steamed mussels
French onion soup	Mixed green salad with vinaigrette dressing
Croissants	French bread
Rich, heavy entrees	Lighter nouvelle cuisine
Hollandaise, Mornay, Béchamel or Béarnaise sauce	Bordelaise or other wine-based sauce
Creamy "au gratin" potato dishes	Lightly sauteed, crisp vegetables
Chocolate mousse	Chocolate fat-tree pudding
Creme caramel	Peaches in wine