DISHES TO SHARE

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!