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.



About The Author


Chris Koetke has worked in culinary arts for almost four decades and recently founded Complete Culinary, LLC, a consulting firm dedicated to the 360° comprehensive view of food and beverage. This allows him to bring together his previous work experiences in international and national culinary education, sustainability, professional kitchens, R&D, writing, video work and television.