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In recent years, society’s consumption habits have been changing: the trend towards green food, be it vegetarian or vegan, is on the rise.


We recently explained that Sirha will host the World Pastry Cup competition with the theme “Nature, flora and fauna” and at which, for the first time in the history of the competition, each competitor will have to prepare at least one 100% vegan dessert. It’s a big challenge.


For something to be considered a trend, we have to be able to show that it has been following certain dynamics for some time. In the case of vegetarian cuisine, we have seen this gain ground over many years.

Noma 2017: When Noma reopened its doors it offered seasonal menus and in the summer, chef René Redzepi dedided to offer products from his urban vegetable garden to make dishes for vegetarians, vegans and those who just love green food.

San Sebastián Gastronomika 2016: This year’s theme focussed on vegetarian cooking, although it’s true that world cuisine containing meat and animal products was also taken into account.

Young Best Chef 2015: The winner of the first Young Best Chef, Mark Moriarty, presented the judges with a vegetarian dish reminiscent of Guinness.

Long-time vegetarian restaurants: There are also restaurants that have always offered menus without meat such as Alain Passard’s L’Arpege, Alexis Gauthier’s Gauthier Soho and Pietro Leemann’s Joia.

So it all points to a rising trend and one that has been around for a while. That doesn’t mean that all restaurants should now change their cuisine, just that it’s interesting to see the direction gastronomy is taking, whether to get inspiration or to understand changing tastes.


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