From Brasserie to Gastropub and Bistro, the world of bistronomy continues to reshape the dining scene, offering unique and innovative concepts. We explore the latest trends in bistronomy, and the creative approaches and techniques that are shaping this culinary movement.
Brasserie, Gastropub and Bistro are often used to define casual-dining, often trendy restaurants. It is not always easy to distinguish them, and the frontiers between them can be blurry, but they are generally associated to the bistronomy world.
What is a brasserie? Definition:
A brasserie is a casual dining restaurant characterized by its relaxed ambiance, classic French cuisine, and a selection of beers. The term comes from the French “brasser," meaning “to brew”, which highlights the traditional connection between these restaurants and the brewing industry.
What is a gastropub? Definition:
The term "gastropub" is a fusion of the words "gastronomy" and "pub,". It originates from the UK when in the early 1990’s pub owners introduced new restaurant concepts featuring the laid-back environment of a traditional pub associated with a refined dining experience.
What is a bistro? Definition:
A bistro is a small, informal eatery that serves French-inspired, home-style cuisine in a cozy, unpretentious setting. The bistro's charm lies in its ability to provide patrons with a comfortable dining experience with satisfying, French comfort food.
Mainstream trends for brasseries, gastropubs, and bistros
1. The Personal Touch:
While mainstream gastronomy places a significant emphasis on hospitality and personalization, bistronomy elevates this concept by cultivating a warm and welcoming atmosphere. The service staff in the best bistronomy establishments are not just servers but personal culinary guides, trained to anticipate needs, give personalized recommendations and remember preferences.
2. The Knowledge Factor:
Traditional establishments often have static menus, allowing the staff to gradually familiarize themselves with the offerings. Bistronomy, on the other hand, requires a more dynamic understanding due to its frequently changing menus that are based on seasonal ingredients and the chef's inspiration. Best bistronomic restaurants foster a lively culture of continuous learning and adaptation among the staff.Link to EHL Brasserie – EHL’s 1893 Brasserie offers a unique training ground for future hospitality managers.
3. The Fluidity of Roles:
While mainstream restaurants tend to have defined roles for their staff, Bistronomy embraces adaptability and cross-training, blurring the lines between front-of-house and back-of-house responsibilities. This flexibility not only enhances efficiency, but also enriches the dining experience.
4. The Wine Narrative:
Bistronomic restaurants most often focus on small producers and local wines. To provide the best gastronomic experience, their service staff must be adept at pairing these unique wines with the restaurant's innovative dishes.
5. The Tech Touch:
While technology integration is a rising trend across the gastronomy spectrum, bistronomy uses technology as a tool to enhance the human touch rather than replace it. Handheld tablets for ordering, for instance, are used to streamline operations and allow staff to focus more on personal interactions.
6. The Green Commitment:
Bistronomy shines in its commitment to sustainability, often outpacing mainstream establishments. From minimizing waste to supporting local producers, bistronomy restaurants take a proactive approach to environmental responsibility, educating guests about their sustainable choices.
7. The Art of Presentation:
Attention to detail and presentation is a hallmark of both mainstream and bistronomic establishments. However, bistronomy often adopts a more minimalist approach, allowing the quality of the ingredients to take center stage. This contrasts with the elaborate presentations often seen in conventional high-end restaurants.
Innovative and emerging trends in bistronomic restaurants
In recent years, the bistronomy movement has seen a number of original and innovative trends emerge. Here are some of the unique trends in bistronomy:
1. Foraging:
Many bistronomy restaurants have started incorporating foraged ingredients into their dishes, such as wild herbs and berries. This adds a unique and seasonal element to the menu and supports sustainable and locally sourced ingredients.
Collaborations:
Bistronomy chefs are increasingly collaborating with local producers, artists, and musicians to create unique dining experiences. For example, a chef may work with a local brewer to create a beer pairing menu, or host a dinner party featuring live music and art.
Zero-waste cooking:
Bistronomy chefs are committed to minimizing waste in their kitchens, and have started using every part of the ingredient, from root to stem. This can include using vegetable scraps to make stock, or creating innovative dishes from ingredients that might otherwise be discarded.
Community-focused:
Brasseries and gastropubs are increasingly becoming community hubs, hosting events and workshops to bring people together around food. This can include cooking classes, wine tastings, or charity events to support local organizations.
For example, at EHL’s campus Lausanne, Michel de Matteis, Chef of the 1893 Brasserie offers short courses for amateurs and professionals on bistronomy cooking.
5. Minimalism:
Some bistronomy restaurants are taking a minimalist approach to their menu, focusing on a few simple dishes made with high-quality ingredients. This allows the ingredients to shine and creates a unique dining experience that is focused on flavor and quality.
Advice on how to best address bistronomy trends
The bistronomy movement has opened up a world of creative possibilities for restaurants, but it is essential to stay mindful of customer preferences. Here are some suggestions on how to best address current bistronomy trends:
1. Deconstructed dishes:
Adopt a balanced approach. Deconstructed dishes are a fantastic way to showcase your creativity and passion for food. Ensure that while focusing on presentation, you do not compromise on flavor. The dish should make sense to the diner, both visually and gastronomically.
Foams and gels:
Use purposefully. Foams and gels introduce intriguing textures and flavors, making your dishes stand out. However, remember to use them sparingly. They should enhance the dish's overall flavor profile, not detract from it. This will ensure that your culinary creations do not appear gimmicky.
3. Pricing:
Aim for transparency. Bistronomy is about quality food at more affordable prices than traditional fine dining. While your dishes may be innovative, make sure to maintain pricing that aligns with the perceived value of your offerings. This will help prevent any misperceptions about pretentiousness.
4. Casual atmosphere:
Do not forego consistency in food and service quality. A relaxed and casual atmosphere is a key feature of bistronomy, but maintaining consistency in food and service quality is crucial to your restaurant's success. Regular staff training and quality checks can help minimize discrepancies and ensure your customers have a great dining experience every time they visit.
5. Minimalist menus:
Ensure your dishes have a wide appeal. A minimalist approach to menu planning works well if it caters to a wide range of tastes and dietary restrictions. Aim to offer a balanced variety of dishes that can please all kinds of guests. This inclusivity not only broadens your customer base, but also enhances the dining experience for groups with different tastes.
Remember, the beauty of bistronomy lies in its flexibility and creativity. While some guests may appreciate the novelty of your innovations, others may prefer a more straightforward approach. Strive to create a balanced offering that caters to diverse tastes and preferences, ensuring every client can find something they love at your restaurant.
Conclusion: a driving force in culinary innovation
The latest bistronomy trends demonstrate that this movement is far from stagnant. These inventive approaches to dining not only push the boundaries of culinary art, but also pave the way for future gastronomic endeavors that will continue to captivate our senses.
