At the heart of all the new culinary trends in events, there is above all a committed approach. Today’s guests are no longer satisfied with innovation alone; they increasingly want food that makes sense and carries values. Local products and short supply chains are in the spotlight, as is the story of the producers and their products.

Some trends have already firmly established themselves in recent years, among them plant-based food. It has now been 11 years since meat consumption among the French has fallen every year. Event caterers have therefore adapted to these new consumption habits, and many of them now offer a varied range that suits different types of diet.

Other trends find it harder to enter eating habits. Opinions differ, for example, on insect-based cooking. While some find it hard to imagine, others  see the way we will eat in the future. Tasting and discovering this cuisine has even become the focus of team-building activities!

Discover the culinary trends not to be missed at your next events:

Events are betting on simple, healthy food

The desire for local, natural food often goes hand in hand with the wish to consume fresh, healthy and simple products. Healthy food and wellness activities are increasingly present at events, whether corporate seminars or days dedicated to influencers, for example.

Cocktails are not immune to this wellness-oriented trend, as shown by Jeanne Garaude, founder of Cha Iracema. Her concept? Cocktails with or without alcohol based on Brazilian maté, renowned for its energising and antioxidant properties. This “healthy bar”, which serves healthy, invigorating drinks accompanied by edible flowers, adapts to every event.

Ever more surprising culinary creations

While guests are looking for authenticity, that does not mean creations and innovations have disappeared. A trend some twenty years ago, fusion cuisine is making a big comeback. Based on blending influences from different cultures, it takes diners on a journey of taste. Among the most popular are Japanese-Brazilian cuisine and French-Peruvian fusion.

There is no limit to culinary creation! Why shouldn’t the decor be edible? That is the idea showcased at the Printemps du Goût, where a 10-metre-long edible living wall was installed in April. This original idea from Prêt à pousser could also serve as decor and entertainment in the events field.

Still on the theme of decor you can eat, it is hard not to mention edible straws. The biodegradable seaweed-based straws from Loliware are an innovative alternative that is above all respectful of our environment. By Kadrance has taken a position on plastic straws and has decided to ban their use in its venues.

Superfoods to boost your health

Foods in the “superfood” category all have exceptional nutritional qualities. They are a real health “boost” and are increasingly popular on caterers’ buffets at events. They come in different forms, but they are often most appreciated as shots. Present at Fashion Week events as well as more corporate ones, the start-up Les Miraculeux offers surprising drinks blending fruit, vegetables and spices that are almost a beauty treatment, so remarkable are their benefits for the body!

After fermented drinks such as kefir or kombucha, which already enjoy a certain success, various types of food are now consumed after fermentation. Vegetables or dairy products: even Michelin-starred chefs have already adopted this way of cooking, which lets you fill up on vitamins while discovering new flavours.

With the arrival of spring and summer, the food on offer at events becomes ever fresher, more vitamin-packed and sunnier. Since Instagram is the number one social network for connected gastronomy, the look of all these culinary trends also remains a key element to highlight!