Top 9 food trends for 2012

In the first of our Trends 2012 articles, our corporate chef Bruno Le Gac gives us an insight into what he believes will be the biggest food trends this year.

Bruno Le Gac

Bruno Le Gac

My big 3 predictions   

1. ‘New’ Chinese and Indian cuisine

Many young Chinese and Indian chefs will appear and experiment with the traditional ways of cooking and presenting their dishes.

New great chefs from Asia will start exporting their talents abroad and open restaurants across the globe under their name.

2. Tea food

 

Food associated with tea, food and tea pairing dinners should become more fashionable.

Guests are getting savvier about tea, and quality products and ranges have become more readily available. Tea sommeliers will become a reality very soon.

3. The Maitre D’

The concept of the Maitre D’ will come back, but with new codes and a modern approach. Service jobs will come back into the spotlight, and we’ll see new ways of doing things, more service competitions and even TV shows on service.

Celebrity Maitre D’s will become more famous, and will lead the way to attract younger people to learn. In other words what’s happened in the kitchen will now begin to happen in the dining room.

What the industry predicts will be big news in 2012

4. Homemade pasta and noodles

Italian, Chinese, Japanese, Thai…. 2012 will be the ‘year of noodles’

5. Insects

Insects are a great source of protein. They form part of the culinary tradition of many countries (Thailand, China, Mexico…). They could be a good alternative to meat and some say it would help release the pressure on our planet.

Some famous chefs such as celebrity Milan chef Carlo Cracco have already explored using insects on their menus.

Watch this space – for my part, I don’t think we’re quite ready for this yet.

6. Pure food

Food as natural as possible, with no artificial ingredients. We’ll see more ‘back to roots’ options prepared with very good quality products.

And general consumer trends, that continue to grow

Fresh produce

Fresh produce

7. Green, local and organic food

It’s been big for several years and I suspect the trend will continue to grow. Consumers are fed up with bad quality products and want to come back to the real thing. Home grown vegetable gardens will become even bigger, especially in cities.

8. Quality snacks, take away food, light bites

People have less time to eat, and want to enjoy easy food for lunch. Easy but still good and healthy. This is also true in hotels and resorts and I think we’ll see more and more casual outlets in hotels selling quality, light and tasty snacks.

9. Conviviality and human contact

Tired of watching bad news on TV? Family style dishes, portions to share, long tables and casual barbecues will become more popular.

People want contact and authenticity. Culinary classes, ‘do-it yourself’ sessions and more interaction on hotel buffets.

And now over to you…

Do you think insects will be gracing our plates in 2012?

Has organic food had its day?

We want to know what you think. You can post your comments on the blog below, to our Constance Facebook page or tweet @constancehotels.com

The fisherman's table at Constance Moofushi, Maldives

Bruno Le Gac, our Corporate Executive Chef, reveals the first ever ‘fisherman’s table’ at Constance Moofushi Resort.

Totem Bar at night

Totem Bar

What started as an idea on a fishing boat has become reality, and will soon become a tradition.

The resort’s manager, Mr Sona, famous for his incomparable sense of welcoming, is also a passionate fisherman.

He sometimes escapes for an hour from his busy schedule to jump on a dhoni (traditional Maldivian boat) and drop a fishing line in the crystal clear surrounding waters.

Sometimes fishing is somehow ‘miraculous’ and after one of these lucky days, wevdecided to organise a special dinner for guests and enjoy a simple yet super fresh fish fair on the beach.

On the menu:

***

  • Grilled grey emperor with olive oil and fresh herbs
  • Chinese style steamed grouper with light soy sauce
  • Baked jobfish in light Indian rub

The fish is served whole and carved at the table, accompanied with virgin sauce, lemon and crushed chilli, and rice and grilled vegetable skewers.

***

  • Chef Murulie’s signature coconut ice cream.

That’s it! Simplicity and freshness, barefoot under the stars. Paradise…

The fisherman’s table at Constance Moofushi, Maldives

Bruno Le Gac, our Corporate Executive Chef, reveals the first ever ‘fisherman’s table’ at Constance Moofushi Resort.

Totem Bar at night

Totem Bar

What started as an idea on a fishing boat has become reality, and will soon become a tradition.

The resort’s manager, Mr Sona, famous for his incomparable sense of welcoming, is also a passionate fisherman.

He sometimes escapes for an hour from his busy schedule to jump on a dhoni (traditional Maldivian boat) and drop a fishing line in the crystal clear surrounding waters.

Sometimes fishing is somehow ‘miraculous’ and after one of these lucky days, wevdecided to organise a special dinner for guests and enjoy a simple yet super fresh fish fair on the beach.

On the menu:

***

  • Grilled grey emperor with olive oil and fresh herbs
  • Chinese style steamed grouper with light soy sauce
  • Baked jobfish in light Indian rub

The fish is served whole and carved at the table, accompanied with virgin sauce, lemon and crushed chilli, and rice and grilled vegetable skewers.

***

  • Chef Murulie’s signature coconut ice cream.

That’s it! Simplicity and freshness, barefoot under the stars. Paradise…

Hublot watches inspire culinary creativity at Blue Penny Café

Hublot watches
Hublot and Constance – elegance comes naturally

In November, exclusive Swiss watchmaker Hublot and celebrity restaurant Blue Penny Café at Constance Belle Mare Plage combined their talents to create a prestigious event. 

Invited guests had the pleasure to discover the latest creations of the prestigious Swiss group and try on the fantastic watches made by the Hublot craftsmen.

Blue Penny Café chef Frederic Goisset, executive chef Dominique Grel and food and beverage Frederic Gille created an incredible menu with wine pairing, linking the worlds of ‘haute cuisine’ and ‘haute horlogerie’.

Creative appetisers

Big bang Tutti Frutti and canapes

Big bang Tutti Frutti and canapes

During the opening cocktail, exclusively created appetisers were presented in jewelry showcases, along with a Hublot watch:

  • Caviar (an oyster in green apple jelly, with a cream of wasabi, caviar and shiso)
  • Big bang Tutti frutti (Foie gras and agar of organic vegetable, spiced crumble)
  •  Vendôme (bread crouton, shrimp tartar, coconut jelly, red capsicum tapenade)
  • Yacht club Monaco (Scallop mousse, heart of palmtree, scallop carpaccio) 

The menu 

The dinner was splendid… with names evoking Hublot watches.

Team at Blue Penny Cafe evening with Hublot watches

Great team work between kitchen, service and sommellerie

  • GMT A canneloni of tomato and local crab, spiced syrup.
    Served with Domaine des Dieux, Sauvignon Blanc 2009, South Africa

 ***

  • Vibration: Duck foie gras preserved with Port jelly, ginger-flavoured pineapple chutney, young sprouts.
    Served with Alsace, Pinot Gris ‘Cuvée Albert’, Albert Mann 2009, France

***

  • Submarine: Back of pan-seared codfish lemon and shellfish condiment with smoked herring row.
    Served with Châteauneuf du Pape “La Crau” – Domaine du vieux télégraphe 2005, France

***

Hublot watch and appetiser

Haute cuisine meets haute horlogerie

  • Amplitude: Lamb fillet in a crust of mild chili, the chop in a spicy kofta, pimientodel piquillo stuffed with potato chutney, a jus flavoured with Pata Negra ham.
    Served with Vriesenhof Pinot Noir 2003, South Africa

***

  • Carat: Creamy poppy and raspberry dessert, raspberry sherbet.
    Served with Rhum Nation Demerarra 31 years old  

Before dessert, guests were served the most exclusive cheeses in Switzerland including an incredible Gruyère made by Hublot CEO Mr Biver, that he wished to share with guests at  this remarkable evening.

The event was a wonderful occasion for invited guests to discover or re-discover Blue Penny Café, the temple of food and wine in Mauritius.