Bacon and ice cream to become a standard?

Some years ago, when Burger King offered Bacon Sundays in the USA, this was a kind of new unsaid rules that had been infringed...

In between, bacon had become a kind of hype, and it seems normal that 5 Guys is launching milk shake with bacon!

http://www.fiveguys.com/milkshakes

Roo'bar : raw food to go

The Raw food trend is not new (it was the only possible diet before men managed to control fire, then reappeared around 1830) but gained some media lights in the last years.

Idea is quite simple : eat everything raw. But today, this is also comprising "process everything raw" ie without any energy. Raw foodist mainly produce their food home, as food products are hard to control in term of processing. So the apparition of Roo'bar (roo-bar.com/) is quite a good idea : certified raw bars with interesting ingredients. The company actually started in Bulgaria before to extend in Europa, targeting bio shops.
 

Paleo Food

We discovered Paleo food thanks to an article published on FDIN. Well, we knew the motto "I would not eat what my grand mother who have not eaten", but we did not know the motto "I would not eat what the grand mother of the grand mother of the grand mother of the grand mother of the grand mother of the grand mother of the grand mother of my grand mother who have not eaten" ...

So, this is exactly what Primal Kitchen is offering : "Food that our bodies have been designated to eat for 1 000 000s of years, ie without grain, with processing (they are pressed cold !)

They absolutely managed to avoid the boring healty food side, andto play more on the simple, tasty food.

  

To discover them : http://www.theprimalkitchen.co.uk 

Premium cake mix from the House of the Rising Bun

Still some years ago, cake mixes were made for people who had not time to cook and / or no knowledge and / or no imagination AND were definitly not foodies.

This  definitly evolving with the apparition of premium cakes mix, targeting foodies who want to prepare something great, if possible new, but keeping the challenging part of cooking and DIY. The idea of these mixes is to facilitating cooking, not by providing aroma and other stabilizer, but by enabling to have all the high quality ingredients in the same pack.

This is exactly the case with the House of the Rising Bun, a seducing UK company... ( http://www.houseoftherisingbun.co.uk/)

 

The Pizza Burger from Dr Oetker

I would like a pizza. No, maybe a burger. No, a pizza, but maybe a calzone. No a burger. Thank you Dr Oetker !

This really looks like the perfect regression - junk - comfort food for men (and so does Dr Oetker sells it), but we are wondering how long it will take before pizza chains have it on their menus.

https://www.youtube.com/watch?v=DDqdj7f7DZE

Danish spark : the mixed name food has reached them too ...

Everything is in the picture...

Danish Spark : it's coming home, it's coming home, Pulled Pork's coming home!

Pulled Pork is a slow cooked meat that get tender after hours of low temperature cooking, and which tastes simply great. In Denmark, this is already THE hot stuff in every fast food, but also in restaurants.

So, how long will it take before to see it south of Denmark?

When Maggi meets Karl Lagerfeld...

On last 4th of March, Karl Lagerfeld presented his new collection in the Grand Palais in Paris, in a remake of supermarket. All the everyday life products were available, with a Chanel design... So, is the supermarket the next place to be ?

 

© OM/VP

To discover more pictures, please go to Elle...

Brussels Food Truck Festival

Food Trucks are not only invading France (and more specifically Paris) but also Begium (and more specifically Brussel). Food trucks festival are common in the USA, but still quite unknown in Europe, but this is also coming... The Belgian Food Truck Association indeed organyzes the Brussels Food Truck Festival in Mai 2014.

Definitly a good place to check the last food truck trends in Europe ... More info : http://www.brusselsfoodtruckfestival.be/

75% of French restaurants now serve burgers...

The info was (of course!) well displayed in French news, like Le Monde, and here is a short summary :

- In 2000, 10% of sold sandwiches in France were burgers. In 2013, 50% ...
-For 1/3 of restaurants having a burger in their menu, it is the first sale
-75% of french restaurants now serve burgers...

As a reminder, the cover of a French Magazine from 1999, when José Bové started the war against burgers...

The Connected Liquid Library from Pernod Ricard

Pernod Ricard showed end of last January what the future could look like, and especially the future of home mixology... The group thinks about a connected liquid library, which, in combination with a tablet or smartphone could monitor which drink you still have at home, how much of each, and what you could do with them. After a party or whenever the bottles are empty, you could then ordered a online refill !

The name of everything is the "Gutenberg Project", and you can see a nice movie about it here...

Aldi Espressi

When many private (and non-private) label engage themself on the coffee war field via Nespresso Machine compatible caps, Aldi avoid the confrontation by launching their own Espressi System. Using the expertise and service of K-Fee-System, a german company itself collaborating with a swiss machine manufacturer, Aldi Espressi spoted the white spot between Nespresso and Dolce Gusto and Co (Senseo, Tassimo ...) : the discounter offers an affordable pressured system enabling the preparation of tea and chocolate. When it comes to the design, the machin itself looks strongly toward the Nespresso ones, when the capsules could easily be mistaken with the Dolce Gusto.

http://www.mein-expressi.de/

The bill in Japanese restaurant

In Japan, many small restaurants / street food parlors have adopted this payment system : before to go in, or in before to seat, you choose your dish via the button, then immediatly pay it. You then receive your bill which is also your order bon that you will hand out to the waiter. There is then no more money exchange in the restaurant, no issues with clients not paying and a gain of time. But you rather don't want to ask question about the menu before to choose.

Trend's bet : Chipotle !

Will Chipotle be the flavour of 2014 ? We would suggest to watch it coming ...

Don't name it a cronut !

The one following the food news in the last month could easily got an indigestion of cronuts, just by looking at all the article dealing with the topic. What in Europe? After a bakery in Munich offered its home made ones (http://www.wirmachencupcakes.de), they start to reach German specialty shops via the wholesale Arctis, as seen here in Augsburg (Frucht&Bohne).

But the name Cronut is protected, and anyone wanting to produce a deep fried croissant dough needs to find another name ...
 So, in Germany, Arctis is using the nickname "American star" and Hiestand names it the "Crodoot". In Paris, the Hot dog Corner is selling "Croinut", while in the US, Paris Baguette switched the C with a K to sell Kronut. If you want more of this game, head to London : Rinkoff Bakery is selling a "Crodough" and Duck and Waffle a "Dosant" ...