1. Virtual restaurants
Inspired by Uber, restaurants and cuisine develop new business models. As we begin to see “delivery only” restaurants endorsed by great chefs, new platforms are helping to sell home-cooked dishes. Developed in Montreal, the Yuma app allows these “chefs à domicile” to announce their menu and to find local customers.
2. “False meat”
As meat consumption declines and vegetarianism and veganism become more popular, more and more convincing “false meats” have emerged. While dishes like the Bleeding Burger offer the perfect illusion of a hamburger that is bleeding at every point, vegetarian butchers begin to appear in North America, Europe and Australia. These shops offer imitations of sausages, meatballs, cooked meats and roasts based on vegetables and alternative proteins, all presented in stalls as in a real butcher shop.
3. Vegetable scraps
The chefs are inventive to “recycle” the scraps of vegetables like the leaves of beets and the bits of carrots. In addition to helping to reduce waste, it is a philosophy that attracts green customers.
4. Lunch becomes brunch
More and more big chains now offer 24-hour lunches, and the menu has evolved. While the lunches were traditionally “soft” (think scrambled eggs, golden bread, Benedictine eggs, oatmeal …), they now adopt more pronounced textures and flavors: sriracha sauce, chorizo, chimichurri, whole grain cereals …
5. Food in bowls
The growing popularity of ramens (Japanese dishes composed of pasta served in a broth) has contributed to the development of cooking in bowls. For chefs, these dishes are simpler and quicker to prepare than a plate.
Coinciding with the madness of the ramens – which are often prepared from fish broth – Algae now find their place in the menus and sneak into the dishes as a secret weapon with umami flavor. In the health food industry, seaweed is expected to displace cabbage kale, which is currently in its prime.
7. From the butcher to the table
For the sake of innovation, traditional butchers are offering more and more a microrestaurant that offers a “butcher to table” experience. The butcher’s counter ends with a dining area and you can eat your steak cooked there with some accompaniments.
8. Sweet and spicy
There is an increase in the sales of spices with the most pronounced tastes: cayenne pepper, horseradish, saffron, turmeric, chili … To get a balance in their dishes, chefs turn to sweet flavors, with a final disheartening result: think Chicken spiced with maple syrup “,” honey with jalapenos “and” watermelon infused with jerk spices “.
9. Ice cream madness
With the introduction of the freakshake: a milk shake covered with ice cream, sauce, whipped cream, and an absurd amount of biscuits, donuts and sweets … until it looks like The point of collapse! Other similar calorific monstrosities may appear on Instagram accounts of foodies.