{"id":50884,"date":"2017-12-14T13:32:59","date_gmt":"2017-12-14T12:32:59","guid":{"rendered":"https:\/\/www.horecatrends.com\/trends-kort-week-50-2017\/"},"modified":"2017-12-14T14:11:56","modified_gmt":"2017-12-14T13:11:56","slug":"trends-we-spotted-week-50-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-50-2017\/","title":{"rendered":"Trends we spotted | Week 50"},"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.<\/p>\n

This week, amongst others about the Michelin stars in the Netherlands, we gained another restaurant with 3 Michelin stars and a link to an interesting article in the Washington Post about the fact that food-makers are taking salt and sugar out of food but they\u2019re adding fat.<\/p>\n

Click on the title if you would to read the full article. Enjoy reading!<\/p>\n

The Michelin stars in the Netherlands
\n<\/strong><\/h3>\n

Gradually, the culinary level in the Netherlands has risen to great heights! Since last Monday we have three restaurants with 3 Michelin stars. With this we even have one more restaurant at this level than our culinary southern neighbours in Belgium, although they do have more restaurants with 2 Michelin stars. Of course we congratulate Claudia and Jannis Brevet from restaurant Inter Scaldes with their third Michelin star. For those who have eaten there, it was clear that they would one day get that well-deserved star! However, it also reflects the culinary level of our country, all these top chefs educate new toppers that make their culinary signature accessible to a wider group. Which also results in very enthusiastic hobby chefs! ^Marjolein<\/p>\n

Moet Hennessy\u2019s Alexa Responds on Voice Command<\/strong><\/a><\/h3>\n

Put the latest Amazon Alexa for Mo\u00ebt Hennessy to a skill test and the result isn\u2019t something you might expect. The device reacts on voice-command and responds to questions relating to Mo\u00ebt Hennessy that helps you not only to learn new ways of enjoying the champagne but also turns you into a champagne connoisseur, just in time for Christmas.<\/p>\n

Chef Massimo Bottura to open restaurant at Gucci Garden in 2018<\/strong><\/a><\/h3>\n

Three Michelin stars Chef Massimo Bottura will open his Modena restaurant Osteria Francescana in 2018, inside the historic Palazzo della Mercanzia in Florence, which houses the Gucci Museum. The restaurant will open in the Gucci Garden.<\/p>\n

After #beurregate the French might run out of foie gras before Christmas<\/strong><\/a><\/h3>\n

Amid a drastic butter shortage and the worst wine harvest in generations, the French now have to face the fact that they might run out of foie gras before Christmas. The last months there has been a shortage in real butter, needed to create for example croissants. Don\u2019t think that they could be made with substitutes, they simply can\u2019t. Besides that is the cold weather in 2017 to blame for a very bad wine harvest and now they\u2019re running out of foie gras, a popular dish for Le R\u00e9veillon (Christmas Eve celebration). \u201cStocks of foie gras have dwindled after some producers in areas like western Nouvelle-Aquitaine and Occitanie had to stop activities for six to ten months (as a precautionary measure after culling birds affected by the H5N1 virus),\u201d said Marie-Pierre P\u00e9, head of the foie gras industry\u2019s advocy group.<\/p>\n

Food-makers are taking salt and sugar out of food. But they\u2019re adding fat.<\/strong><\/a><\/h3>\n

Buffeted by changing consumer demands and concerns over the health effects of excess salt and sugar, the world\u2019s largest food companies have tried to make their products more healthful. Many have promised to reduce sodium and added sugars. Others have removed artificial colors and additives. A new, peer-reviewed government report suggests these tweaks have not made packaged foods more healthful overall: While sodium and sugar have decreased in many products, there\u2019s been a surge in the amount of saturated fats, which raise blood cholesterol. Interesting article from the Washington Post with one clear conclusion, it\u2019s difficult to remain within the same recipe and reduce fat, sugar and salt.<\/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":[124,120,119,121,123,122],"tags":[],"class_list":["post-50884","post","type-post","status-publish","format-standard","hentry","category-p-en","category-product-2","category-price","category-place","category-promotion","category-people"],"acf":[],"yoast_head":"\nTrends we spotted | Week 50 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"A new \u2018Trends we spotted this week\u2019 with amongst others the Michelin stars in the Netherlands, we gained another restaurant with 3 Michelin stars!\" \/>\n<meta name=\"robots\" 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