Forget molecular gastronomy and complicated ipodpedia trendy chefs. There comes a time simple and nourishing food.
The portal CNN interviewed famous chefs from around the world to find out what it will smell from the kitchen in the coming year.
Here are the top trends:
Massimo Bottura, chef of Osteria Francescana in Modena (the best Italian restaurant according to the version of 2016), believes that the main point is the accessibility.
“I believe the task of a chef is not to invent something unique. And it could poprobovatj as many people as possible”.
Indian chef Anand Gannan, owner of the eponymous restaurant in Bangkok, says that now all too keen on molecular gastronomy. And it’s time to return to simple and clear tastes like freshly baked bread with butter.
Swiss Daniel humm believes that the most important thing is sincerity and goodwill. No matter, this fine-dining restaurant you went or roadside cafe, if you are happy and the cooks and waiters, this is important.
Japanese chef, owner of French restaurant L Effervescence, Tokyo, Shinobu Namae predicts that in 2017, even Michelin-starred chefs will be more original. So, you will see in expensive restaurants burgers, hot dogs and Chinese noodles with dumplings.
According to Spaniard Juan Roque, chef and owner of restaurant El Celler de Can Roca, it’s time to think about famine relief and eco-friendly disposal of food waste.
He, along with his brothers had already joined the UN program of famine relief in Africa.
Agree with him and the new Zealand owner of the restaurant Attica Ben Suri. He is convinced that this year’s chefs think about the impact of food industry on the planet as a whole.
But the Filipino Margarita Fores believes that in the new year in the trend is originality. “More unusual products!”
She believes that we will see in the more menu of dishes like Japanese sea urchins, Irish oysters or Philippine mango.
According to the materials of cnn and kotletka Ekaterina Sarycheva