At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column \u2018Trends we spotted this week\u2019. With this week links to articles about:<\/p>\n
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Restaurant & cocktail bar Celest<\/a>, the new concept on the 57th and 58th floors of De Zalmhaven in Rotterdam, is almost ready to start. In recent months, a kitchen team has been assembled, combining Michelin experience, passion and ambition. The team will serve refined dishes, with an emphasis on using mainly locally sourced ingredients. At the head of the new team is chef Lars Drost. Among other things, he worked as sous chef for Hotel Okura’s Amsterdam restaurant Ciel Bleu (two Michelin stars) and represented the Netherlands at the Bocuse d’Or, also known as the Olympics of the culinary world. Celest will also have two experienced sous chefs, Frank van Rijsbergen and Leonardo Sussi, who also worked at fine dining restaurants. Check out their website here<\/a>, the team’s reel is linked in the title. We previously wrote about the announcement of this project<\/a>.<\/p>\n The changes will take effect starting on July 1, 2026, and impact all manufacturers, processors, and retailers of food for human consumption. To adhere to the requisite language outlined, any food products with a date label \u2014 with the exception of infant formula, eggs, beer, and malt beverages \u2014 must state \u201cBest if Used By\u201d to indicate peak quality, and \u201cUse By\u201d to designate food safety. By reducing food waste, the legislation (Assembly Bill No. 660) may ultimately save consumers money and combat climate change too. More details in the article on Food & Wine, link in the title.<\/p>\n Grand Brasserie<\/a> makes its debut in the iconic Grand Central Terminal, bringing a timeless French brasserie experience to one of New York’s most historic spaces, Vanderbilt Hall. This 400-seat restaurant is poised to become a cornerstone of the city’s culinary landscape, offering a dining experience that embraces the spirit of classic New York while delivering the sophisticated charm of a Parisian brasserie. Designed by the renowned Rockwell Group, Grand Brasserie pays homage to the historic architecture of Vanderbilt Hall, blending the historical grandeur of Grand Central with a fresh, contemporary atmosphere for an experience not to miss. More details in their press release, link in the title or check out their website<\/a>.<\/p>\n Great new restaurant to visit if you go to NYC! It looks like it has the vibe of Le Train Blue<\/a> in Paris. <\/em><\/p>\n Flaky Pastry Croissant Co., Dubai\u2019s first gourmet Croissanterie, serves ice cream in croissant cups and cones! With a choice of 3 flavours: Raspberry & Vanilla, Pistachio and Hazelnut & Salted Caramel. They are located at the City Walk and Dubai Creek Harbour, a new location will open soon in Abu Dhabi. Check out the reel below or for more inspiration their Instagram, linked in the title.<\/p>\n <\/p>\nAs of July 2026, California will be the first state to ban Sell-By Dates<\/strong><\/a><\/h3>\n
Grand Brasserie opens in historic Grand Central Terminal’s Vanderbilt Hall in NYC<\/strong><\/a><\/h3>\n
Ice cream in croissant cones<\/strong><\/a><\/h3>\n
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