French Cuisine goes local in China

phatch

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I'm linking an article about French Restaurants in China in the time of Covid.


I thought this would be of interest to you pros to see how these restaurants adapted their menus under the pressures of this time. Some points I particularly liked were perhaps a bit subtle:

Localization is a step by step process. Don't change too much too fast that you lose control of the flavor.
Not everything can be substituted.
Consistency of product

I sort of wonder how tastes might shift when Covid is over and people might begin eating for imported prestige (again)?
 
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