2010 Menu Trends

En Hotels Magazine, prominentes chefs se pronuncian sobre las tendencias que prevén para 2010: Luxury is out. Local is in.

Ejemplos: el Chef Gray Kunz del Café Gray Deluxe, Hong Kong’s Upper House hotel, prepara su propio ketchup para servir con el Steak Tartare. Giovanni De Candido, chef del Kempinski Hotel Giardino di Costanza, Mazara del Vallo, Italia, quiere limitarse a ingredientes disponibles a no más de 10 millas del hotel. Marriott, Fairmont y Hyatt fomentan que sus chefs preparen sus propios ingredientes. La tendencia es que la comida sea real, única y accesible. Consejos de famosos cocineros:

1. Empieza desde cero;
2. Varía con recetas básicas;
3. Usa especialidades locales y estacionales;
4. Ofrece platos pequeños;
5. Flexibilidad para adaptar el menú a deseos especiales;
6. Enriquece los platos con especias;
7. Experimenta
8. Piensa como un artesano.

Lista de compras Chefs offer their predictions on the hottest new flavors and foods for 2010. “Medicinal herbs such as lemon balm, lemon Melissa, fresh chamomile and nettle.” — Gray Kunz, Café Gray Deluxe “Jasmine flowers, mint, almonds and ricotta cheese.” — Giovanni De Candido, Kempinski Giardino di Costanza “Bread. People are reaffirming their love for bread. The new take is with fresh local ingredients, like the Three Peppercorn Brioche created as a signature at The Fairmont Empress Victoria.” — Mariano Stellner, Fairmont Hotels & Resorts “Seasoned crumbs such as parmesan, tarragon and rosemary; mint, not only in drinks but with fish, salads and desserts.” — Oliver Beckert, Four Seasons Hotel Vancouver “Stevia. This naturally sweet herb will replace sugar and artificial sweeteners.” — Yannick Alleno, Hotel Le Meurice, Paris “Sea urchins and sweetbreads may be reintroduced.” — Olivier Bottois, general manager, Hotel Le St-James, Montréal “Soups and stews as main elements of a meal. Simpler presentations such as flatbreads. Wholesome staples such as chickpeas and couscous combined with big-flavor aromatics.” — Albert Bilotti, Hotel Andaluz, Albuquerque, New Mexico

Artículo completo (en inglés): http://www.hotelsmag.com/article/444803-2010_Menu_Trends.php