“A changing global gastroscape,  looking into what’s cooking worldwide.”
Below the conclusion of Lars Peder Hedberg, one of the knights of the “San Pellegrino’s 50″ and Editor at Large The White Guide, Sweden. Very Interesting.

“The chef is clearly the leading star of the show in the gastrosphere, and he will keep this position, even if challenged by the head sommelier, the “star supplier” and the guests. The food blogger is a bright star in the mainstream category only, and the food critic has questionable star quality all across, and watch out: stardom may wither away altogether. Maybe this scenario reflects a tinge of humbleness from the people who contributed to the survey, many of whom are  to be found in this category. Guests can look forward to rising glory however, not only regular guests – but all guests. There is one exception though. The celebrity guest will have a tough time from here on in. Brad Pitt and Angelina Jolie better eat at home from now on.”
More after the jump.

A changing global gastroscape – looking into what’s cooking worldwide. II
It is hardly a big surprise that top-end restaurants present as the most trend sensitive. This is one of the conclusions of the first-ever global trend survey, mapping the currents in gastronomy. And what top-end restaurants do today, mainstream will do – or try to do – tomorrow. By then top-end will have moved on to the next big thing. Such is the logic of the changing gastroscape. By Lars Peder Hedberg (*)
What comes next is always the big question. Some of the trends in the top-end category can be expected to evolve into the next phase, while at the same time siphoning down into mainstream. Local is far too big and rich not to grow in all directions, and we can look forward to new terroir specialties and oddities from all over the world. Foraging will turn into the historical route and “old veggies” and heirloom varieties will see a new dawn. Vegetarians will have a much easier life when vegetables continue to claim top billing.“Old species” livestock is also likely to be relaunched. And when it comes to fish, freshwater will be in focus, and local river fish in particular. The demand for declaration of origin will continue to grow, resulting in AOC single estate oils and “single cow” butter and cheese. To really make a statement, table oils will tend to be non-olive (perhaps from apple seed or argan tree kernels) if not traceable to multi-centenarian olive groves or even individual trees. When it comes to vegetables, we will see more of the wild-grown, indigenous varieties. The demand for “sustainable wild” as well as “fair farmed” will increase across the board with growing awareness around sourcing. Artisanal beers will compete with natural white and red wines from small producers. Cocktails, and especially “twisted classics”, will challenge champagne and other bubblies as the preferred aperitifs. The signature barman and  “mixologist” clearly are rising stars. Tap water, most likely filtered and possibly mineralized, will be a serious alternative to bottled water even in the best restaurants. Traditionally brewed coffee is also expected to make a comeback.We’re not done with sourdough yet, and the craze will expand to odd grains and wild or ancient yeast cultures. “Bake and wait” will contribute to table entertainment as it already does in top-end restaurants as far apart as Tokyo and Stockholm. There will be more pots and pans on the table, and more action at and around the table, with a floating border between kitchen and dining room. Increasingly, cooking will take place in the eating area and eating in the cooking area. Involving guests in kitchen activity – or at least finalization at the table – seems to be inevitable. Bar seating, stand-up eating and communal tables will take a larger share of total guest space. At least part of the restaurant will be reserved for drop-in guests. No reservation is pinpointed almost universally as a next big phenomenon. The bar/lounge will gain ground as a common restaurant concept, offering relaxed comfort that facilitates socializing. Supper clubs or pop-up restaurants are the natural extension of informal eating, focusing on interesting food, a temporary stage for talented cooks – usually sous-chefs – to make their own statements. Pop-ups have been around for some years, and are primed for making the move from obscure underground to the next big thing. World leading innovator in kitchen technology, Electrolux, recently launched The Cube by Electrolux, an ambulatory restaurant that literally pops up at spectacular locations all over Europe. It made its debut on a corner-top of the magnificent Arc de 5Triomphe in Parc du Cinquantaire in Brussels in April. A second Cube is on the launch pad and the two will tour Europe with three month stop-overs.

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(*) Lars Peder Hedberg is the co-founder of corporate communications group Intellecta, one of Scandinavia’s largest and most successful – listed at Nasdaq OMX Nordic Exchange – Lars Peder Hedberg is also the founder and publisher/editorial director of White Guide and Gourmet Magazine in Sweden, two institutions with massive influence on Scandinavian gastronomy. White Guide lists and reviews more than 500 Swedish restaurants annually. Lars Peder lives in Stockholm and Cape Town, but spends some 120 days of the year travelling all over the world, especially in the US and Asia. He eats out at least 300 times a year but keeps his BMI around 21, quoting great genes and short connections between flights.

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