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It is just an extension of the current trends in fine cuisine: Hide sophistication behind apparent simplicity. It isn't good or bad, it's just the current fash
by corty 5y ago
It is just an extension of the current trends in fine cuisine: Hide sophistication behind apparent simplicity.
It isn't good or bad, it's just the current fashion that dictates how things are done. 20 years in the future, this will have changed.
- mason55 5y agoIt’s like any other trend. Elaborate french menus were en vogue in the 80s and 90s, eventually the style trickled down to places like Cheesecake Factory, and once they’re doing it it’s not cool any more. As chains adopt the simple and local style the high end will move on to something else.
- maxwell 5y agoI agree, but do you think anything's changed over the past 10 years?
- corty 5y agoYes, but gradually. E.g. the change from fine dining to more casual fine dining (even the officially non-casual fine dining became more casual and less stuffy). Since the 80s, complexity and affinity to exotics also went down, local and sustainable became trends. Insects and hay are extreme indicators of that. Around 20 years ago, vegetarian dining also became a (still rare) option. 10 years ago there was a short hype around molecular cuisine. I think the big changes happen in terms of generations of chefs and guests, so around a 30year timeline. Caveat: everything is just my observation, no statistics or anything to prove it.