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Gastro Trends: Highlights of the last 60 years

From the introduction of the Michelin Guide to the emergence of nouvelle cuisine and the growing demand for vegetarian cuisine - the world of gastronomy has changed considerably over the last six decades.These are the most significant trends and developments over the past sixty years.

The Guide Michelin, nouvelle cuisine and vegetarian cooking – these are the most significant developments in gastronomy over the last 60 years.

What´s it all about?

  • Highlights and trends from 60 years of catering
  • From convenience products to sustainability and molecular gastronomy

Michelin Guide and convenience products

  • Guide Michelin and convenience products

    Michelin Guide
    The Michelin Guide began awarding stars to restaurants in various countries, helping to recognise and promote fine dining.
    Convenience products
    The introduction of frozen foods, ready meals and preserved foods made day-to-day work easier for restaurateurs.

Nouvelle Cuisine and japanese cuisine

  • Nouvelle Cuisine
    Nouvelle Cuisine
    A French culinary movement characterised by light, simple preparation methods and a focus on fresh, high-quality ingredients. It influenced chefs around the world.
    Distribution of Japanese cuisine
    Sushi and other Japanese dishes became popular worldwide, especially in the USA and Europe.

Fusion cuisine and the growth of gourmet restaurants

  • fusion kitchen

    Fusion cuisine
    The combination of ingredients and techniques from various cultures became a global trend.
    Growth of gourmet restaurants
    Fine dining became increasingly valued and appreciated, with new and emerging restaurants opening in major cities around the world.

The rise of cooking in the media, organic food and the coffee culture revolution

  • The rise of culinary media
    The rise of cooking in the media
    Cooking shows and celebrity TV chefs like Jamie Oliver and Gordon Ramsay grew in popularity and influenced food culture as viewers recreated the dishes.
    Sustainability and organic food
    Growing environmental and health awareness led to increased demand for organic products and sustainable practices in the hospitality industry, such as more recycling and energy-efficient kitchen appliances.
    The coffee culture revolution
    The rise of Starbucks and other coffee chains revolutionised coffee culture worldwide. Drinks such as latte macchiato, cappuccino and flat white became popular and replaced traditional filter coffee.

Food truck, street food and molecular gastronomy

  • Food Truck and Street Food
    Food truck and street food
    A renaissance of street food, food trucks and food festivals offered new, creative and accessible dining options.
    Molecular gastronomy
    Chefs like Ferran Adrià and Heston Blumenthal began introducing scientific techniques into their cooking to create innovative dishes, which have become increasingly accepted in upmarket restaurants around the world.

Health awareness, sustainability and digitisation

Pandemic and vgetarian and vegan cuisine

  • pandemic
    Pandemic
    The COVID pandemic brought global changes to the hospitality industry, including a rise in delivery services, contactless ordering and innovative concepts like Ghost Kitchens.
    Vegetarian and vegan cuisine
    A growing global movement towards plant-based and vegan diets led to a wide range of products and restaurants responding to this demand.
60 Years METRO

60 Years – 60 Facts

METRO celebrates 60: That’s 60 years of passion for wholesale and commitment to our customers. These 60 facts and surprising stories show METRO’s development so far, its present and its future.

Further articles