On the other side of the English wave, it is said that the new golden era of French gastronomy is played there. The point that it would become better than in France, at least some of some.
Saying that it probably asked for courage. In December last year, on pages Time The British leader named Chris Lidler said not without fear that now, “the United Kingdom restaurants offer better French cuisine.” Shocking? It is not the first to say: Go to London, not Paris ” The Guardian: A number
Many threads seem to be proving. Our cuisine, after the end of the crisis, felt a new gold century among our neighbors. Eght French mania Those who bloom in four corners of London, where in Bistron and wool, the English chiefs proud to pride with the Gusner, frog thighs, mustard rabbit and other pâtés. Encryption
Pâtés in crust and jelly eggs
Maison François, PlousSard, Bistro Freddie, Joséphine Bouchon, Marceline … Can you think about the constellation of Paris institutions? However, they are Bistron and Brewers, who were born on English soil and appeared in the new golden age of the French gastronomy of England. Pâtés en crust, jelly eggs, vinaigrette Teeeks, minced chicken, steak-frying pan … The most traditional recipes are in the spotlight, and unlimited.
In their heads, a new generation, simplifies and defiles the high gastronomy, offering another face, less ambitious, more family, more generous we have more family, more rustic kitchen style. I think people no longer want to pay 600 pounds (about 700 euros, editor’s entry) For a Gard’s food where you only eat dishes before being hungry “ Times.
La Carte of these institutions, standing dishes that would be happy in French cuisine. , Jelly eggs, but also simplicity, such as great grilled fish, minced chicken and fried steak, details of François O’Neill, Maison François and his twins restaurant, Le Café François. The innovation is also on this Renaissance list for the great classics of Twists and Finesse. Chris Lidler thus signs the thighs of the chains, which are covered with lentils, and Alexander Lafers Reynolds, a bistro Freddi, hair cream and apple ice cream and apples.
“Lipstick” effect
This craze of French gastronomy even penetrates English homes. The report of Sport 2024-2025 Trends Report, the British equivalent of “Monopriki”, the “French recipes” during the last three months increased by 267%. Some are more common than others, like onion soup, Burgundy Beef, Tertipatamatam and “Best Gratin Dauphinois”. A new participating importance is called the study called “Lipstick Effect”. This is not limited to Croisants, small cabbage, lightning and other sweet sales and elegant sales are expected to be waiting. ” What joy? The return of the force of French classics, which is also observed in France. Indeed, in their study of culinary trends in 2025, Nellerod’s culinary agency, Nellerodi prophesies of new interest in people who shown new interests, bistros and cheese.
A love story that is dotted with ascents and drops
The love story between the French gastronomy and England was dotted by rise and falls. At the beginning of the 18th century, any aristocrat who wanted to look good at his desk should rent a French chef. Then our cuisine is considered to be the Improvement Summit, the Standard of Knowledge, which is reserved for several happy selected officials. A good reputation, which is emphasized by the arrival of the Great Augusticus of August in London, “King of Chefs, Kisin of Kings” in 1890.
But after almost two years, the French gastronomy suffered from the Italian cuisine during the 1990s, it was more cool, more spontaneous, clearer. The French dishes are decorated with a picott, an unavailable image and become the subject of good chilled feathers in the British press. Until 2020s do not witness revival. What to do our curiosity and, perhaps, consider the wave crossroads to eat French? Why not?
Source: Le Figaro
