Every season brings new ideas, but some shifts are here to stay. After talking to chefs, bartenders and suppliers, we see four movements that will colour the autumn.
1. The alcohol-free pairing grows up
Where an alcohol-free pairing once meant a few juices, bars now make their own kombuchas, verjus and aged teas. More and more restaurants find it can be as profitable as the wine pairing.
Guests don't see a shorter menu as a limitation, but as a sign of confidence.
2. Less on the menu
Shorter menus mean less waste, lower stock and a kitchen that can focus. Guests don't see it as a limitation, but as a sign of confidence.
3. Vegetables take centre stage and 4. the bistro returns
Vegetables increasingly play the lead, with meat in a supporting role. At the same time the longing for simplicity is growing: the classic bistro, with a chalkboard, a good glass and an affordable dish of the day, is making a striking comeback.
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Horeca Benelux
Editorial team · Horeca Benelux
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