TheFork, the European leader in online restaurant reservations, and NellyRodi, an international innovation and creativity agency, presented their study on food trends for 2024 in the gastronomy sector.
The 4 major trends that will mark the coming years from 2024 onwards and that will have an impact on the agri-food and catering industry.
A gastronomy of the era
It's a cuisine that tells a story, evokes memories, with chefs contributing to the preservation and evolution of traditional skills from around the world. Recipes of yesteryear, comforting traditional dishes, inns, chic or casual communal tables, betting shops, rotisseries, places that have stood the test of time will all be featured.
Local cuisine is trending, with popular Google searches in France. For example, "Estaminet" is the most searched term in Lille, "Brasserie" comes in second in Paris, as does "Bouillabaisse" in Marseille. In Strasbourg, "Winstub" ranks fourth among the most searched terms.
What are we eating?
Sausage and mashed potatoes, steak tartare, roast chicken, eggs in aspic, aligot, Ardèche-style potato pancakes, and rice pudding will be among the featured dishes. Game and traditional drinks like macvin, vermouth, gin, artichoke, and grappa are making a comeback. Italian, English, and Eastern European cuisine, particularly Georgian, will also be popular.
A gastronomy of well-being
The quest for reconnection continues to promote natural cuisine, as close to nature as possible, good for both health and the planet. This preventative, even "therapeutic," approach gives pride of place to adaptogenic foods such as probiotics and mushrooms. It also reflects the trend towards pairing food with simple drinks, offering homemade non-alcoholic beverages, particularly kombucha.
What are we eating?
Wildflowers and herbs, pickles, fermented drinks and dishes (like kefir) will continue to be popular. In fact, hibiscus is expected to be the trendy flower next year. Butters flavored with herbs, flowers, and chili will proliferate. Vegetarian Japanese-style hand rolls are also expected to be a hit in 2024. Raw ingredients will be featured in simple, "pure" cuisine in bistros and fine dining establishments.
Virtuous gastronomy
The restaurant sector is taking measures to minimize environmental impact, promote sustainability and advocate for healthy eating: zero waste, reuse, sustainable and local agriculture, fair pricing…
What are we eating?
2024 will mark the return of many "old" or usually overlooked products. For example, certain fish such as herring and horse mackerel will make a comeback. Beans (coco, paimpol, black beans, etc.) will be all the rage! Buckwheat: in galettes, bread, beer, whisky… buckwheat will find its way into every imaginable dish, depending on the chefs' creativity. Sauces and recipes made with vegetable scraps (carrot tops) will become increasingly popular.
Influential gastronomy
Consumers are increasingly looking for more than just food; they want a truly memorable and Instagrammable experience. Gastronomy is evolving with influences from celebrities and TikTok trends, blending with entertainment: concerts, stand-up comedy, drag queen-hosted bingo, game nights, art, culture…
Restaurants are becoming trendy, festive, and immersive spaces offering a 360° experience, like the Ephemera tables. The world of food continues to influence pop culture, particularly the entertainment sector. Netflix has opened restaurants allowing viewers to enjoy the cuisine from their favorite series and films, while Bistrot Top Chef offers a chance to delve into the unique world of the TV show, getting up close to the contestants.
Social media also has a significant impact and influences food trends, particularly through TikTok. "50% of restaurant searches take place on TikTok ," asserts Damien Rodière , Managing Director for Western Europe at TheFork.
What are we eating?
Chicken waffles and fried chicken will increasingly delight taste buds, and sausage rolls will experience a resurgence in 2024. This year will also be marked by the chili pepper trend and the rise of sauces from near and far, allowing for a reinterpretation of all dishes, experimentation, and experimentation. Collaborative sauces and new sauce brands will be emerging. In the culinary world, the most popular trends will be American, Korean, Chinese, and Vietnamese. Donuts and New York rolls are making a comeback and are expected to be adapted into countless variations.
With kind permission from the Journal de l'Hôtellerie