Not all food is treated equally. Some cuisines (think Mexican or Chinese) have been unfairly relegated to inexpensive buffets and to-go boxes while others (think French or Italian) are no strangers to candlelit dining rooms.
But the culinary landscape is changing. The pandemic and inflation soured consumer attitudes about fine dining. Asian and Latin American cuisine are increasingly sought out, particularly by younger generations hungry for comfort, innovation, and a hip ambience.
Now, European cuisine is following suit. In their homelands, French, Greek, and Italian restaurants are relaxing their dining rooms, challenging tradition, embracing new flavors, and—gasp—sending leftovers home in doggy bags. And these changes have jumped the pond. Let’s dig into how European 2.0 is influencing U.S. menus.
French 2.0
The French laid the foundation of modern fine dining, but today’s consumers are less interested in white tablecloths and bow-tied waiters. High-end dining took the biggest hit during the pandemic, prompting fresher takes on this segment. Fine dining has become a more relaxed, hip affair.
This change in attitude has influenced French cuisine. Classic ingredients and preparations are getting revived with a twist. Think beef tartare with yuzu, duck confit in tacos, eclairs flavored with matcha. Combining the French classics with classics of other countries results in trendier, lighter fare.
Greek 2.0
Ancient Greece invented theater, and modern-day Greece is bringing more theater to restaurants. Greek cuisine is especially suited for experiential dining, which is becoming a bigger driver of restaurant traffic. Saganaki, similar to flambeing, makes for fiery tableside service. Some Greek restaurants even give their diners a chance to break plates.
The cuisine can be just as fun as the atmosphere. Many Greek flavors translate well across menu items and can be adjusted for certain restaurant concepts. Create lattes or French toast inspired by baklava. Stuff grape leaves with common sushi ingredients for a new take on dolmades. Play with halloumi, feta, and other Greek cheeses in dipping sauces, sandwiches, salads, and more.
Italian 2.0
TikTok is littered with videos of pasta getting massacred in blenders and other atrocities against Italian food. But according to Datassential, the platform has also pushed bolder, spicier Italian cuisine to the forefront.
This approach to Italian food calls attention to different regions. There’s the “angry” arrabbiata sauce of Rome, a great addition for an Italian take on fried chicken sandwiches. Calabrian peppers, named for their region, add a spicy, fruity flavor to pizza, pasta, and grilled meat. Tuscan pappardelle, Bolognese tagliatelle, and Apulian orecchiette are less familiar pasta shapes that provide extra menu intrigue.
Your Sourcing Solution
Tampering with classic recipes can feel like dangerous territory. But as long as chefs maintain the integrity of food from different cultures, they can experiment in a respectable way. Just don’t pulverize pasta in the blender.
We have cuisine from around the world on the Dot Foods website. In honor of the Olympics in Paris, we wanted to highlight some of our favorite French fare.
Discover très magnifique products for new French cuisine.