Trends we spotted | Week 42
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’. This week, amongst others vegan foie gras in Belgium and a Bottle tap beer system.
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Goose liver or foie gras is considered to be the most animal-unfriendly piece of meat by many people. This is mainly due to the forced way of feeding the geese, with a funnel in the beak. The Belgian restaurant owner Paul Florizoone found a vegetable alternative after a long search: the vegan foie gras. This animal-friendly variant is made from tofu (soya) and a granular pasta.
In October 2017 the doors of the current Grand Café of Beurs van Berlage will be closing at the Beursplein in Amsterdam to make way for a new catering concept. From December 2017, guests can enjoy Bistro Berlage, a contemporary and elegant restaurant in which classic elements are preserved. In the menu, this combination of classical and contemporary returns to dishes that associate with the unique history of the stock market building and its place in Amsterdam.
SushiSamba officially opened its doors last Monday in festive way. Guests enjoyed the famous crispy yellowtail taquitos, green bean tempura, wagyu gyoza and a selection of SushiSamba rolls. The dishes were combined with Bruno Paillard Champagne and a selection of signature cocktails. Since the launch of SushiSamba in 1999, the brand is known for its unique mix of Japanese, Brazilian and Peruvian culture and cuisine, combined with a passion for music, art and design.
The Fizzics tap is a new innovative idea to never let you drink from a bottle ever again. You can place a beer bottle the machine and tap it into you glass. It can create a foam layer to your wishes. The only thing better than beer, is better beer.
Every seasons Frites Atelier Amsterdam introduces a new seasonal special season. In addition to all the regular dishes on the menu, each season has its own limited edition at Frites Atelier Amsterdam. This autumn, chef Sergio Herman came up with a a delicious autumn recipe: the Bacon & Bearnaise.