The same is true for culinary trends as for flavors. They are innate and indisputable. Better still, they complement one another. Clientele are gourmand and zappers, they can go from one to the other without batting an eyelash. For the savvy hotelier, it's a matter of riding the wave of these sometimes contradictory demands to find the right association between health and pleasure.
Eat better, less, organic, balanced: these fine resolutions have long been confined to the family table. Once across the threshold of the restaurant, all guests want is pleasure. Bye-bye calorie counter, hello head cheese, prime rib and pork treats... This is no longer the case today. Restaurant...
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