This in-flight magazine for Air Canada always brings significant views on restaurants and the dining experience.
It is clear that classics making a comeback are growing in importance. From the November 2007 issue, I am listing enRoute latest trends in dining:
- Tap Water
- Tiny Restaurants with Tiny Menu
- Blackboard Menus – I am a big fan of them even at home
- Champagne Cocktails
- House-Marinated Olives
- House-Made Chorizo
- Mom’s Cooking
- Spaetzle – the new gnocchi
- Pannacotta – the new crème brûlée – I see them everywhere
- Single Varietal Honey
- Peanut Butter Ice Cream
- Tongue, cheek
- Duck Confit in Risotto
- Salt Cod
- Fernet-Branca and Cynar – two herb-based bitter Italian digestifs
- House Ketchup with unexpected flavors
Recipes on Tastespotting
The recipes that I selected from Tastespotting represent well the new dining trends. Rhubarb is popular lately. It is so easy to grow your own rhubarb that you can enjoy them for many weeks. Brandade, a salt cod tapenade is a classic French appetizer. Almost every French bistro will serve them. The provencale ratatouille is one of all time favorite vegetable dishes.
The worst trend according to enRoute is square plate. Personally, I like them. My everyday tableware are square plates and bowls. I received lots of compliment for my dinnerware set. So it is fair to say that I am not the only one that appreciates them. You need a little time at the beginning to get used to plating the food. I have this set for a year now. I do not regret my purchase.
Their dislike has not deter enRoute from recommending several restaurants that used square dinnerware. I feel that the plate from Vella Restaurant seems a little bit to full to look truly stylish. From my point of view, the green salad should rest in another plate or bowl.
Recipe: Ratatouille by Fanny on Tastespotting
Recipe: Panna cotta with hibiscus and rhubarb jelles by Lincoln on Tastespotting
Restaurant: Vella in Montreal – picture from enRoute
Recipe: Brandade by Sarah on Tastespotting