Towards the end of each year, experts discuss the trends for the next year: fashion, decoration and even food are the topics covered. In the case of the latter, we predict a valuation of certain foods, such as kaniwa, kale, and even insects. While these foods may have no connection with the concept of their restaurant, restaurateurs can adopt behaviors related to food. What do they favor for 2015?
OMG Resto
Restaurant recently installed in Sherbrooke, OMG Resto promotes meat, as evidenced by their glass refrigerator in which we can see hanging pieces of meat. For the owner, Annie Brunelle, health foods are privileged: "Here, we absolutely everything. Our ketchup is homemade. We think it's very important food without added preservatives. "It also means the carbonated beverage service homemade. For the year 2015, Ms. Brunelle wants to keep in place the reinvented classics like burgers, poutine and fish 'n' chips. It can also count on a team of creative leaders who are willing to challenge themselves to each other.
O St. Patrick
This restaurant downtown Saint-Hyacinthe recently paid attention to the sodium content of its steaks as well as saturated fat desserts. Other changes are coming as its owner, Stéphane Roy. "We have a huge menu, he says. It was chicken wings, chateaubriands, ribs, seafood, sushi ... "According to him, O St. Patrick win centralize its menu that the restaurant meets its original purpose, or steaks and sushi. The latter, according to the owner, are trends dishes, since they are much sought after by men than by women.
the accomplices
The fish is also part of everyday accomplices. Located in Rimouski, this restaurant serves including turbot, a fish fresh out of the St. Lawrence River. Its owner, Marie-Pierre Gendreau, she thinks changes to the menu in 2015? "Honestly, not much, she says, because it really has a policy that goes with the restaurant's philosophy. We try to work a little of everything and be careful what you buy. "This means primarily an environmentally responsible attitude, the choice of sustainable seafood to preserve species and enhance local purchasing. Side trends, Ms. Gendreau favors a more healthy cooking by reducing meat portions in favor of grains like quinoa.
Café Vieille France
On the other side of the river is restaurant, located in Baie-Comeau to be more specific. Like Ms. Gendreau, Roland Caillet, chef and owner values the fish but also crab, lobster and scallops of Îles-de-la-Madeleine. Other regional products are also part of the menu, as the Lamb of Pointe-aux-Outardes. However, what greater interest M. Caillet would participate in the pilot to offer wild game project here: "I'm not part of the project, but I would like that because they are restorers of Quebec and Montreal that have developed here and then, in the regions, we still have trappers who have a lot of game and go hunting. "Wild Game or not, Mr. Caillet continue to be inspired by nature during 2015.
Healthy food, Asian food, fish from sustainable fisheries and wild game are among the trends inspired by taking a nutritional consciousness, but also environmental and economic. Enhancement of regional products, favored by many restaurateurs mentioned earlier, putting not only fresher foods, but also on the local purchase. Is it a long-term trend? Certainly it will be present throughout 2015.
