DISHES TO SHARE
LIKE AT HOME!
The new consumption patterns have encouraged the rise of generous, spontaneous and convivial gastronomy.
Small portions are now out! Menus are increasingly giving pride of place to XL dishes and products served whole, such as French Chef Alain Passard’s famous haute couture poultry duo of chicken and duck.
Think fine butcher’s cuts (prime beefrib, lamb leg or saddle, etc.),whole fish (turbot, pollack,etc.), not to mention also salads and pasta dishes.
A homely atmosphere which breaks with convention!
Discover also
Places & trends
Soufflé – selling better than ever
A monument to classic cuisine, the soufflé can be served as a savoury dish, with poultry breast or liver, cheese or shellfish....
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Vacuum pack cooking, conserving flavour
It’s time to forget everything you’ve ever heard about sous-vide cooking and to remember that it was a Michelin-starred chef...
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