My eyes spy new food trends and I want to share this with you. After my trip to Paris I had a light bulb moment and it hit me like a brick wall: we go back to basics! In real life with friends, clothing, music and also in food. We don’t go for quantity, we go for quality.
The French showed me the simplicity of their kitchen. The Parisian way of ‘je ne sais quoi’ with food: the key is quality, simplicity and combinations.
We choose to eat qualitative ingredients at a good restaurant. You hear it all the time: “When I eat meat, I eat organic meat and I eat it all so there is no waste”. If you want quantity? Go to an all-you-can-eat, but don’t expectit to be good!
The best of simplicity is that you don’t need a lot of ingredients (quantity), but the right ingredients (and the right amount). One of my observations was the use of lettuce. Parisian restaurants use a bit of lettuce: a few leafs combined with a simple and tasty vinaigrette. Not the way Dutch restaurants do.
Combinations are the most important! It shouldn’t be farfetched at all. For example: quiche with courgette served with a simple salad of lettuce, a few tablespoons of vinaigrette and a glass of pumpkin soup. All marvelously executed and such a simple combination!
Those three aspects really nail it for me: quality, simplicity and combinations. Which combination do you love the most? Is it figs with salty ham? Or truffle honey with Old Amsterdam cheese? Places that execute these three aspects perfectly are Buffet van Odette, 5&33 and Citea.
Stay up to date with all the places I’m visiting by checking my Instagram account!