Among “Flavor & The Menu's Top 10 Trends for 2009” were a couple of European trends. The Top Comeback Trend was predicted to be the revival of the French Bistro. They said “classic French bistro cuisine is being taken up by leading chefs looking to bring their culinary vision to a more approachable and moderately priced style of dining. These new-generation bistros sport a bustling energy and broadened appeal to bring a new generation back to French food.”
Another European–inspired trend that was predicted was their Top High-Impact Ingredient - American Artisanal Cheeses. “After a wave of interest in European cheeses, American chefs are turning their attention to the growing domestic cheese scene. American cheesemakers are coming into their own, crafting Euro-style adaptations and their own signature creations.”
We found Artisinal cheese shops in New York, Los Angeles and Wisconsin (creatively named “Fromagination”!) , but only the one in New York was associated with a restaurant, and that’s because the company is run by a chef.
“What sets Artisanal Premium Cheese apart is the art of affinage -- an ancient practice by which our passionate cheese professionals complete the cheese maker's labor of love, patiently nurturing each of the more than 300 cheeses we offer to optimal ripeness and peak flavor. Founded by Chef Terrance Brennan, whose New York City restaurants Picholine and Artisanal Fromagerie & Bistro revolutionized cheese appreciation in the United States, Artisanal Premium Cheese makes the world's finest cheeses available nationwide as never before.”
If these trends have your mouth watering, a food business consultant can help you find the best way to incorporate them perfectly into your restaurant’s menu. We conduct research into your market and the tastes of your clientele to help you arrive at a food business strategy that will work for you.
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