Flavor Trends, Strategies and Solutions for Menu Development




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“Last summer I traveled to Switzerland and tried Swiss rösti for the first time. It is a traditional hash browns dish that’s crisped in a skillet until brown and then topped with bacon, a fried egg and cheese. You can find it at many mountain hüttes and restaurants all over the country, served all day long. It is comfort food at its finest and would easily translate onto American menus. What excited me most about the rösti was that the cheese wasn’t a conventional variety that you might see here, but a Swiss raclette, which took it over the top. Eating rösti at the base of a waterfall in the Swiss Alps was wonderful, but I could certainly see the American consumer enjoying it at a local diner on any given Sunday.”

—Clare Wilson, VP of Culinary and R&D, Jason’s Deli, based in Beaumont, Texas

In the first half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.


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