One passion is not enough
I hope this does not happen, but if I had to eat the only meal until the end of my days, it would be something simple. It all depends on…

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Seasonal fashion
In the kitchen, as in fashion, the vector of development is set by trends. To understand what trend determines our gastronomic preferences today, just look at the ranking of the…

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What will be the restaurants of the future
Every year in February, one of the most important gastronomic events of the world Gourmet Abu Dhabi starts in the largest emirate of the UAE. The peculiarity of this event…

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What will be the restaurants of the future

Every year in February, one of the most important gastronomic events of the world Gourmet Abu Dhabi starts in the largest emirate of the UAE. The peculiarity of this event is a unique pool of chefs from around the world who come here to share experiences and talk about plans.

Two weeks of specialized dinners, culinary demonstrations, meetings with the stars of industry and backstage communication set the tone for world gastronomy a year in advance. This year, Forbes also visited Gourmet Abu Dhabi, and despite the fact that the convention will end only tomorrow, February 19, it managed to find out which trends will affect the restaurant market in the future.
For the past few years, Scandinavian cuisine has been the absolute favorite in the world. However, many experts of Gourmet Abu Dhabi notice that there are a number of countries that are ready to fight with the Scandinavians for the palm.

For example, chef Henrik Andersen believes that Scandinavian cuisine has stopped developing. In his opinion, the existing ingredients of the northern cuisine should be supplemented with more vivid flavors and products. The effect of novelty has passed. It isWhat will be the restaurants of the future kind of kitchen can occupy this niche right now, but without more attention to accents is not enough.

In the world of cooking is now clearly manifested a new breath of Spanish and Lebanese cuisines. For example, Spanish chefs work very well on the subtlety of serving, especially since they no longer get involved in molecular techniques.

The product is still important – its quality and terroir. But now it’s not enough just to cook it and put it on a plate – the Spaniards are starting to think in a truly creative way and do not rely only on modern techniques and materials.

Lebanese cuisine is becoming truly cosmopolitan. Such seemingly uncomplicated dishes, like mutabal, can now be found in various interpretations far beyond the limits of Middle Eastern restaurants.
For the past few years, Scandinavian cuisine has been the absolute favorite in the world. However, many experts of Gourmet Abu Dhabi notice that there are a number of countries that are ready to fight with the Scandinavians for the palm.

For example, chef Henrik Andersen believes that Scandinavian cuisine has stopped developing. In his opinion, the existing ingredients of the northern cuisine should be supplemented with more vivid flavors and products. The effect of novelty has passed. It is unlikely that some kind of kitchen can occupy this niche right now, but without more attention to accents is not enough.

In the world of cooking is now clearly manifested a new breath of Spanish and Lebanese cuisines. For example, Spanish chefs work very well on the subtlety of serving, especially since they no longer get involved in molecular techniques.

The product is still important – its quality and terroir. But now it’s not enough just to cook it and put it on a plate – the Spaniards are starting to think in a truly creative way and do not rely only on modern techniques and materials.

Lebanese cuisine is becoming truly cosmopolitan. Such seemingly uncomplicated dishes, like mutabal, can now be found in various interpretations far beyond the limits of Middle Eastern restaurants.
Almost no one doubts the importance of an individual approach and personification in the restaurant business. At Gourmet Abu Dhabi, almost everyone talked about this. According to the report “Economics of Convergence”, which was prepared by the international hotel group Intercontinental, about 54% of the guests rate the individual approach as a more attentive and thorough service.

Therefore, gastronomic master sessions will be receiving more and more attention, where star chefs will be able to personally communicate with the audience and establish closer communication.

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