British cuisine, hot sauce, pizza… What are the main gastronomy trends for 2024?

Years pass, and trends multiply. Changes accompanied by social and economic upheavals that inevitably have an impact on the world of gastronomy. To identify future trends and incorporate them into research, TheFork online booking platform has partnered with the international innovation agency NellyRodi. vegetable sauces, small pie, scones… Zoom in on what awaits us on our plates in 2024.

Regressive cuisine

Traditional, beloved cuisine that comes straight from our grandmothers’ kitchens is making a comeback. A nostalgia for the past that seems to reside in many of us, confirmed by the rise in Google searches for corks in Lyon, Winstubs in Alsace, and estaminets in Lille, according to TheFork and NellyRodi. But not only that. “2024 will also mark the return of PMUs, ‘road’ restaurants, gourmet markets, and grocery store tables,” the study details. In short, institutions steeped in history, bathed in a hopeful and authentic atmosphere. A trend that has been emerging for almost a year, which is explained by the desire to “get together, share a friendly and hopeful moment around traditional know-how”, experts analyze.

Virtuous gastronomy

Circular economy is trendy. Dishes? Vintage. Furniture? Retro. And in the kitchen? Zero waste, zero waste. Concerned for the environment, some restaurateurs are setting major goals to limit their carbon footprint. And nothing prevents them. they collect rejected products from other restaurants, supermarkets and catering companies to develop their daily menus. It is enough to awaken creativity and renew the so-called “forgotten” products, for example, herring or horse mackerel, little known and cheap fish. This trend also marks the return of beans, but also vegetable sauces made from vegetable scraps such as carrot tops. In terms of seeds, buckwheat will also make a notable debut in 2024, slipping into donuts, beer and bread.

Naturalness

In 2024, nature will take center stage on our plates. “It’s about more subtle experiences, communing with nature, but also the rise of biodynamics, even in luxury,” we read in the study. On this trendy plate. Wild flowers and herbs, fermented products and butters flavored with herbs, flowers and pepper. A kitchen that is part of the concept of naturalness, brilliantly developed, for example, by Christian Tetedoe, producer and chef at the head of his restaurant in Lyon, where he gives pride of place to the produce of his garden. Finally, on the drinks side, de-alcohol is experiencing a renaissance, even finding a place on the three-star table at Anne-Sophie Pic in Valence.

Affordable gastronomy

The New Year also marks the return of gastronomy for all. Despite the tough economic climate, the French are still allowed to go to restaurants in 2023. On the other hand, these epicureans preferred more affordable addresses, “whose average ticket is 2 euros lower than last year,” the study details. A change in behavior that was immediately adopted by many chefs, including some star chefs. As proof, last June the talented chef Hélène Darozet, in partnership with TheFork, served a four-course gourmet menu for €49 with food and wine pairings at her two-star restaurant Le Marsan in Paris.

Tropisms british and Italian

A clear observation for the coming year. traditional French cuisine is not the only one that has a bright future ahead of it. A victim of too long a bad reputation, British cuisine, rustic and fuss-free, now fascinates with its authenticity, proud scones , muffins And cornish pastry these little turnovers filled with beef and vegetables.

The focus is also on Eastern European gastronomy with the program pierogis Polish, these ravioli stuffed with potatoes and meat. On the Asian side, Japan continues to marvel at techniques still unknown in the West, such as yubiki, which consists of pouring boiling water over food on ice to preserve all its flavors. Finally, Italy continues to shine in popularity, especially thanks to its unbeatable Neapolitan pizza. A gastronomy that has attracted French chefs who are opening more and more establishments with transalpine accents.

Immersion and impact

The restaurant world is full of contradictions. If the trend is part of a return to tradition, fashion is also part of the era of immersive dining experiences. Neo-restaurants that create amazingly realistic decors, like the tables of the Ephemera group, which immerse the customer in the four corners of the capital in space, in the heart of the jungle or even under the ocean.

Parties are also on the trending menu for 2024. Restaurants now offer social experiences with the advent of restaurants where people dance from dinner to the end of the night. A new concept that attracts even the greatest chefs like Glen Vielle and his Bistrot Podium. It is enough to panic social networks, which have a strong influence on emerging trends; “The content becomes decisive in the choice of restaurants for some. foods and some chefs are exploding in popularity, such as pastry chef Cédric Grolet,” the study highlights.

Gourmet fast food and premium hot sauce

A new playground for chefs, in 2024 fast food will rise to the level of fine dining. sausage rolls, chicken waffles and fried chicken in the culinary scene, according to TheFork and NellyRodi. Regressive dishes to top with chili sauce, another trend that’s popping up at lightning speed. Unlike the tabasco hanging in our cupboards, new brands and collaborations are multiplying in record time. The perfect spice to give our classics a twist. As for sweets, donuts and New York rolls are available endlessly. Stay with us.