The world of gastronomy has its own fashion trends. So, for example, the formidable year of sanctions has intensified interest in the cuisine of the regions, and dishes made from local products immediately became relevant. What is fashionable this fall?
The chef shared his recipes for food trends of the fall .
This applies to both animal and plant parts. By-products are actively being cooked, and, for example, pork ears are considered one of the most delicious bar snacks. Chips are made from leftover vegetables, and one restaurant serves tartare on reindeer bone dishes. By the way, with skillful cleaning, the peel of vegetables can be suitable for “edible” plates.
Chefs recommend paying attention to details, as the overall look of the dish depends on them. A competent presentation can whet your interest, and with it your appetite, and also gives you a lot of room for imagination. For example, instead of standard gravy boats, dressing for a dish can be served in a syringe.
They are encouraged to experiment not only with the presentation, but also with the ingredients. Especially in those dishes that have been on the tables for a long time. You can play with the classics with spices, Mediterranean flavors, berry and citrus sauces, or alternative options for lean meats.
The imagination of culinary specialists has reached the point that chefs begin to combine two previously known ones in one dish. Craffins, sweet noodles, cotton candy with ice cream are just a few of the new gastronomic metamorphoses. And the business is not limited to the confectionery world. For example, the popular Fish and Chips can also be served in a hybrid format.
The hype around vegetarianism is gradually subsiding, but the number of burgers and steakhouses is approaching a record. Apparently, the residents of the capital are tired of being harmless herbivores and want to turn into predators again. Therefore, the menu of restaurants begins to dazzle with appetizing offers to taste juicy meat.