{"id":67092,"date":"2019-10-21T13:51:29","date_gmt":"2019-10-21T11:51:29","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=67092"},"modified":"2019-10-21T14:34:33","modified_gmt":"2019-10-21T12:34:33","slug":"trends-we-spotted-week-42-2019","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-42-2019\/","title":{"rendered":"Trends we spotted | Week 42"},"content":{"rendered":"

At hospitalitytrends.eu 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, among others a link to an article about Les Alchimistes in Paris, a great video by BBC about a food waste project. <\/em><\/p>\n

The art of \u2018tallado\u2019 will be shown in London on Thursday 14th<\/sup> November during the UK\u2019s first Ib\u00e9rico Ham Carving Championships organized by Brindisa.\u00a0 And at two Michelin stars restaurant Zaranda in Mallorca they\u2019ve a special way to present their bill! <\/em><\/p>\n

And yet another product covered in 24-Karat gold! Check out which product and why! <\/em><\/p>\n

The Dutch are also known for their snacks around cocktail time, in the southern city of Den Bosch, \u2018We Are Food\u2019 created the longest \u2018vegetarian snack board\u2019 with products from the surroundings! <\/em><\/p>\n

<\/p>\n

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

Paris’s food waste revolutionaries<\/a><\/h3>\n

Meet Paris’s food waste revolutionaries, fighting climate change with a surprising weapon, compost. An interesting video by the BBC about a French, Parisian initiative Les Alchimistes<\/a> in Saint Denis (Northern Paris) with an English touch, a machine that turns food waste in compost in 14 days or less. In normal conditions this would take 6 to 12 months! A team of city cyclist are visiting the hotels and restaurants to collect their food waste.<\/p>\n

The art of \u2018tallado\u2019 | The UK\u2019s first Ib\u00e9rico Ham Carving Championships<\/a><\/h3>\n

On Thursday 14th November, Brindisa<\/a>, supplier of the finest Spanish foods for over 30 years will welcome the first ever UK Ib\u00e9rico Ham Carving Awards to London. Guests are invited to celebrate the craft and culture of ham carving where they will witness the five chosen finalists go head to head, and one lucky contestant will be crowned the winner of the prestigious art of \u2018tallado\u2019.<\/p>\n

At restaurant Zaranda you have to break the piggy, to get your bill!\u00a0<\/a><\/h3>\n

Zaranda restaurant<\/a> in Mallorca gives you your bill in a very unique way: you have to smash it! Restaurant Zaranda has two Michelin stars and a special story behind the way they present their bill. Watch this story in the video by the website of Fine Dining Lovers.<\/p>\n

24 Karat Gold Gnocchi<\/a><\/h3>\n

And yet another product covered in gold! But hey, you reach the gold diggers audience by covering your product in gold. A great idea to create a dish like this to announce your opening! Gnoccheria Wall Street<\/a> recently opened in NYC, they serve the blueberry and mushroom Gnocchi stuffed with Gorgonzola fondue on a walnut cream sauce and cover them with edible 24 karat gold.<\/p>\n

The longest \u2018Beste Brabantse Borrelplank\u2019 | Burgundian snacks plate, without meat served in Den Bosch<\/a><\/h3>\n

We already wrote about the initiative and last Sunday the \u2018Beste Brabantse Borrelplank\u2019 was launched in the Korte Putstraat in the city of Den Bosch in the south of the Netherlands, one of the nicest shopping streets in the Netherlands. Around cocktail time, a gigantic (borrelplank) board of about 30 meters in length appeared in the street, full of Burgundian snacks… without meat. And also created with Brabant-made products for 80%: Brabant at its best. The \u2018Borrelplank\u2019 is an initiative of We Are Food<\/a>, part of FoodUp! Brabant<\/a> and has been compiled by Dutch Cuisine<\/a>. The goal is to get this board on the menu at as many hospitality establishments as possible. That way everyone in Brabant can have a Burgundian snack with impact!<\/p>\n","protected":false},"excerpt":{"rendered":"

At hospitalitytrends.eu 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":[133,111,112,113,80,114,81,116,85,89,98,105,109,124,110,120,119,121,123],"tags":[],"class_list":["post-67092","post","type-post","status-publish","format-standard","hentry","category-retail-sector-2","category-drinking","category-design-main-2","category-hospitality","category-sector-2","category-sustainability","category-drinks-sector","category-co-creation","category-fast-food-sector","category-restaurant-sector","category-hotel-sector","category-leisure-sector-2","category-trends-2","category-p-en","category-eating","category-product-2","category-price","category-place","category-promotion"],"acf":[],"yoast_head":"\nTrends 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