Flavor Trends, Strategies and Solutions for Menu Development

Culinary Rediscovery The opportunity here is to focus on local/regional French cuisine as a source of inspiration

Chicago’s Income Tax serves a Roasted Half Chicken with Smoking Herbs de Provence, in the French tradition.
PHOTO CREDIT: Nelson Fitch


While many turned their backs on French food in favor of other “cooler” international cuisines, I think that what we are experiencing is cyclical in nature but with a twist. It is acknowledging the importance of French cuisine while infusing local flavors.

It is sort of a reawakening to some o f the wonders of French food and culinary tradition. At the same time, I think it is a warm up for a stronger return to French cuisine in the coming years.

The opportunity here is to focus on local/regional French cuisine as a source of inspiration. We tend to think of French cuisine in a national sense, but really some of the greatest wonders are in the regional cuisines of France.

These cuisines are great fodder for creativity and a base for infusing American flavors and ingredients.


French Evolution – American ingenuity is turning French cuisine into modern opportunity, making it one of our top 10 flavor trends for 2019.


From the Jan/Feb 2019 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

 

 

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