Find out what will be on the menus and what will move the chefs next year
This is not about esotericism. A bit like the horoscope, to bet on food trends for 2024 you need to combine information and circumstances. Without leaving aside gluttony or social media, analyze them sensitively.
After all, no matter how good it is to bet on fish or fake coffee, as predicted by Whole Foods’ prestigious prediction list, other movements should drive this dispute here. Below we list 5 of them.
Collab
They popped up in 2023. Traveling cuisine from here, cozy cuisine from there. Carbon emissions aside, the global back-and-forth shows no signs of bankruptcy, but it does point to a meeting with a cause.
Tássia Magalhães (Nelita) and Janaína Torres Rueda (A Casa do Porco) lead by example by ending the year cooking only with “selected” friends from Latin America. They organized Nelita’s kitchen so that everyone had enough time to produce but also to interact, drink together, talk nonsense and comment on the 50 Best ranking that had just been released.
They invited other friends to the impeccable 9-time dinner, but they also sold tickets and asked for help from brands (such as the Guaspari winery and San Pellegrino water) to make the meeting possible. After all, a restaurant is a business, right?
Rafa Costa e Silva (Lasai), in turn, received Andoni Luis Aduriz (Mugaritz) and Rodolfo Guzmán (Boragó). He was amused and annoyed that his colleague went to “choose the little flowers at the Cadeg”, but most of all he recognized the pleasure of returning to the origins and sharing the bench with those who share history and principles.
“Now they are also thinking of bringing together the main chefs who have been at Mugaritz for a dinner. I already said it is fantastic,” he commented. Rafa, in fact, is already one step ahead in collaborations: she has created Lasai t-shirts with the Rio de Janeiro brand Reserva and vegetable chocolates with Mica from Sao Paulo.
There is the other side of the same trend: broadening the horizon of gastronomic partnerships.
Lux
Apparently, not only vegans will have good plant-based recipes available. By good we mean burgers made from legumes and not from a mix of laboratory plant proteins, seed milks without additives and the widespread use of mushrooms, algae and nuts.
Moreover, those who have not tried Caesar Salad with real dressing, that is, based on anchovies, will have a great chance. On traditional romaine lettuce, on grilled vegetables or in sandwiches, they will proliferate, as will versions of veal tuna, where beef, pork and other proteins will take the place of veal.
Gluten-free and rich in nutritional properties, buckwheat will overcome the barrier of sobá and Breton crêpe to invade pasta, salads and granolas. In addition to almonds and nibs, cocoa mucilage (pulp) will invade the world of sweets, which will continue to see caviar become popular. Attention: the new Tuju tasting has already become fashionable!
Sustainability
Without neglecting respect for the environment, well-being is the new law of recovery. That is, we need to reduce the use of plastic and water, compost, have compatible wine lists (and not hundreds of labels in the cellar looking for prizes), produce our own chocolate, our own flour and, above all, have good working conditions.
The team that doesn’t change gives consistency to a restaurant and this depends on working hours with humanized hours, breaks for creative leisure and dialogue: the days of omnipotent bosses who intimidate their teams are numbered!
At the same time, the customer’s well-being is at stake. Your satisfaction and your health have the same weight, after all it is the basis for the durability of the enterprise and you cannot let your taste buds, nor your arteries, be deceived with unnecessary fats, salt and sugar.
Eat
Caviar crowns coconut sago with mango in the new Tuju tasting menu Photo: Rubens Kato
Apparently, not only vegans will have good plant-based recipes available. By good we mean burgers made from legumes and not from a mix of laboratory plant proteins, seed milks without additives and the widespread use of mushrooms, algae and nuts.
Moreover, those who have not tried Caesar Salad with real dressing, that is, based on anchovies, will have a great chance. On traditional romaine lettuce, on grilled vegetables or in sandwiches, they will proliferate, as will versions of veal tuna, where beef, pork and other proteins will take the place of veal.
Gluten-free and rich in nutritional properties, buckwheat will overcome the barrier of sobá and Breton crêpe to invade pasta, salads and granolas. In addition to almonds and nibs, cocoa mucilage (pulp) will invade the world of sweets, which will continue to see caviar become popular. Attention: the new Tuju tasting has already become fashionable!
Children
Non-alcoholic cocktails, wines, beers and even non-alcoholic gin are here to stay. In other words, kombuchas remain pairing options, but probiotics and prebiotics in brews and even sodas will be on the rise.
For the traditional cocktail crowd, martinis will stand up to many negronis, and not just the sweet espresso version. Dirty drinks (i.e. with a little brine), saline and appropriately candied, which are reminiscent of meals, after having passed through the shakers thanks to the fat wash (aroma of distillates with fats such as bacon, coconut, salmon)….) , infusions and clarifications.
7 drinks that awaken the body in addition to coffee
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
