In the world of gastronomy, the thermo-plan unites design, technology and efficiency, confirming it as one of the emerging innovations in high-end cuisine. The thermo-plan allows food to be cooked quickly and evenly while preserving its nutritional value. As such, the use of thermo-plan is becoming ubiquitous in sophiticated kitchens or restaurants like top-ranked Parisian bistros.
Another notable trend in French cuisine is the “locavore” trend – the preference for locally produced and in-season ingredients. This approach, which aims to reduce the carbon footprint and promote local products, is reviving traditional French cooking practices. Not only does this result in fresher and tastier dishes, but it also offers a lifeline to local producers.
Finally, in the quest for more organic and plant-based alternatives, another innovation invading French cuisine is plant-based foie gras. By offering a 100% plant-based product, restaurateurs can meet the growing demand for ethical and eco-friendly food choices, giving a new dimension to the classic French delicacy. With technology and creativity, French cuisine continues to adapt, evolve and excite our palates.