{"id":49898,"date":"2017-10-06T13:26:19","date_gmt":"2017-10-06T11:26:19","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=49898"},"modified":"2017-10-09T09:13:06","modified_gmt":"2017-10-09T07:13:06","slug":"trends-we-spotted-week-40-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-40-2017\/","title":{"rendered":"Trends we spotted | Week 40"},"content":{"rendered":"

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 \u2018Trends we spotted this week\u2019. This week, amongst others, the interview with Chef Grant Achatz and feathers which will be transferred into food for humans.<\/p>\n

If you like to read the whole article, click the title. Enjoy reading!<\/p>\n

<\/p>\n

The first of Oktober: The largest open-air caf\u00e9 by Benches Collective<\/a><\/strong><\/h3>\n

Benches day, better known as the Global Open Air Caf\u00e9, is an idea from the Netherlands, that has spread over the globe. At their website you can see who you were able to meet in your neighbourhood last Sunday. There were 1493 benches assigned for this day. Interested? Take a look at their website and join the next event.<\/p>\n

Bird feathers as food<\/a><\/strong><\/h3>\n

An article on Munchies in which the author is asking himself when we reach the limit regarding our durability movement, since now we are considering to eat the inside of our pillows. Nevertheless, professor Hatti-Kaul and Mohammed H. A. Ibrahim of the Lund University in Sweden found a bacteria which can transfer the protein from feathers into eatable amino acid. This liquid protein can be used to feed animals, or used in cosmetics and eventually it could even be used to make food for humans.<\/p>\n

Michelin Guide Great Britain & Ireland 2018<\/a><\/strong><\/h3>\n

There were sixteen new one-star entries this year in the UK, with Claude Bosi\u2019s latest venture Bibendum, rocketing straight into the select group of two Michelin-starred restaurants. There was also the rare announcement of a new three-star establishment \u2013 The Araki, which received two stars last year and now joins the four other restaurants in the UK, which are holding the coveted position. The UK has 5 *** Michelin stars now, 20 ** Michelin stars and 150 * Michelin stars.<\/p>\n

An interview with Grant Achatz: Aviary New York is his testing ground<\/a><\/strong><\/h3>\n

There is an interesting article at Fine Dining Lovers about chef Grant Achatz and his new restaurant \u2018Aviary\u2019 in the Mandarin Oriental hotel. The Aviary is a powerhouse that kicks out a distinct combination of cocktails and cuisine. Achatz and his long time business partner, Nick Kokonas, have been operating in the same venue in Chicago for seven years, but apart from one-offs and pop-ups, this is their first opening outside the city. Interesting to read his breakfast approach: they\u2019re not really in the breakfast industry up until now, but in an international hotel there are people who want to come down for breakfast. So his challenge was: \u201cHow do we provide that opportunity without losing the identity of his Alinea brand?\u201d.<\/p>\n

Another great French pastry chef, Philippe Conticini will open a bakery in NYC<\/a> <\/strong><\/h3>\n

I remember writing about La p\u00e2tisserie des r\u00eaves<\/a> in Paris in one of the first years of Horecatrends. Pictures of pastries underneath a glass bell and a lamp above it, went viral. A lot of things changed over the years in the world of baking. Baking got popular and the \u2018pastry shops of dreams\u2019 has locations in France, Tokyo and Abu Dhabi. We have got the French pastry chef Dominique Ansel who conquered New York City, Tokyo, London and the rest of the world as ‘the best patissier of the world’. Now one of the founders of \u2018La p\u00e2tisserie des r\u00eaves\u2019, acclaimed French pastry chef Philippe Conticini is planting his first New York City bakery in the West Village. He will be opening a cafe and bakery called La Maison De Makoto at 37 Barrow Street, at Seventh Avenue South in New York. ^Marjolein<\/p>\n","protected":false},"excerpt":{"rendered":"

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 read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,109,110,113,124,80,89,120,121],"tags":[],"class_list":["post-49898","post","type-post","status-publish","format-standard","hentry","category-leisure-sector-2","category-trends-2","category-eating","category-hospitality","category-p-en","category-sector-2","category-restaurant-sector","category-product-2","category-place"],"acf":[],"yoast_head":"\nTrends we spotted | Week 40 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"\u2018Trends we spotted this week\u2019. 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