{"id":33173,"date":"2024-04-16T10:00:56","date_gmt":"2024-04-16T08:00:56","guid":{"rendered":"https:\/\/www.uhl-menu.com\/culinary-glimpses-of-the-future-the-gastronomy-elite-share-insights-into-upcoming-trends\/"},"modified":"2024-05-31T15:48:20","modified_gmt":"2024-05-31T13:48:20","slug":"culinary-glimpses-of-the-future-the-gastronomy-elite-share-insights-into-upcoming-trends","status":"publish","type":"post","link":"https:\/\/www.uhl-menu.com\/en\/culinary-glimpses-of-the-future-the-gastronomy-elite-share-insights-into-upcoming-trends\/","title":{"rendered":"Culinary glimpses of the future: the gastronomy elite share insights into upcoming trends"},"content":{"rendered":"

Trend 1 Farewell to exclusivity on the plate<\/strong><\/h2>\n

The food service industry is embracing the trend towards the holistic use of food. Increasingly, it is not only exclusive products that can be found on guests’ plates, partly motivated by financial considerations. Instead of entrec\u00f4te, beef bow leaf – masterfully prepared, of course – often appears on the menu.
\nThe same applies to offal. This development is seen as positive, as it emphasizes the chefs’ craftsmanship in getting the best out of every product. What could be better than sour liver with r\u00f6sti or a traditional Wiener schnitzel accompanied by endive salad and br\u00e4gele?<\/p>\n

Trend 2 The importance of the experience<\/strong><\/h2>\n

Entertainment and unexpected moments play an increasingly important role in a successful restaurant visit. It is often clear to guests in advance what they can expect, which usually follows a recurring sequence: Amuse-bouche, starter, main course, dessert and wine accompaniment – a predictability that hardly arouses enthusiasm. Perhaps the designs of the drinks menus and menus are new, but the content is not.<\/p>\n

This conviction led to the creation of the restaurant innovation Eatrenalin <\/strong>, a sensory journey that combines multimedia content and culinary excellence to tell a different story in each room. The plan is to expand this idea internationally from Germany in 2024.<\/p>\n

\"futuristic

A look into the future of gastronomy is pretty exciting.<\/p><\/div>\n

Trend 3 Reinterpretation of luxury<\/strong><\/h2>\n

A new trend is emerging worldwide, known as “quiet luxury” <\/strong>. This stands for a deliberate contrast to ostentatious displays of wealth and superfluous etiquette and is characterized by understatement and minimalism.<\/p>\n

The Munich restaurant “Jan” has followed this philosophy since it opened in October 2022, and even the award of three Michelin stars has not changed this. In “Jan” there is no dress code and no tablecloths for environmental reasons.<\/p>\n

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