Over the past decades, the gastronomic preferences, tastes and habits of a person in the field of nutrition have changed beyond recognition, becoming more differentiated. At the same time, demands have increased, especially when it comes to food consumed outside the home. National cuisines play an important role in the modern world. The task is to rethink old recipes and invent new dishes, in a word, to continue the tradition creatively. Despite the apparent diversity of existing concepts, the national cuisine of the visited country always remains interesting and attractive for tourists.
According to the Michelin Guide, the top three culinary leaders in the premium segment of the global catering market include the following countries.
Italian cuisine has gained the greatest popularity in the world in the premium segment of the market. And this is without taking into account its most popular individual dishes – pizza and pasta. Italian cuisine offers delicious and easy-to-prepare daily meals – pizza, pasta, salads; extremely flexible and changeable.
Italian cuisine is by far one of the most popular in the world, and this is largely due to its originality. Ease of preparation of many dishes and well-thought-out combination of ingredients. Most Italian dishes are prepared with a lot of vegetables, herbs, spices, sauces (there are more than 50 of them in Italy). The most famous and popular dishes are pizza, pasta and risotto. Italian cuisine is very diverse, and this region is rich in vegetables, fruits and herbs. Each region of the country has its own characteristics and nuances of cooking traditional dishes. That can change the classic recipe beyond recognition. There are about a thousand recipes for making pasta alone.
One of the pronounced features of French cuisine is the use of wine or cognac in the preparation of many dishes. Under the influence of high temperatures, the alcohol evaporates from the drink and only an exquisite aroma and original aftertaste remain from the wine. Wine is also actively used for marinating meat or poultry. There are no strict rules about which wine should be added to which dish. But if the dish is planned to be served with red wine, then red varieties are used in cooking. Thus, red wine is added to red and fatty meat, and white wine is added to fish or white poultry meat. And white fish and shellfish are cooked exclusively with white wine, as red gives these products an unattractive bluish tint.
From the first courses in French cuisine, clear broths, mashed soups and the most popular onion soup are widespread. Dairy products (with the exception of cheeses) are used in small quantities in French cuisine. Cheeses are always served with or before dessert and are also used to make airy soufflés and stuffed omelets.
One of the features of French cuisine is sauces, of which there are more than three thousand, and such a large assortment makes it easy to diversify the menu, enriching everyday food with new original tastes. Spices are also used for the same purpose: tarragon, marjoram, parsley, rosemary, and thyme.
French cuisine actively uses vegetables, especially leeks, artichokes, asparagus, and lettuce. There are many egg dishes in French cuisine. And in omelets and soufflés, not only taste is valued, but also a light, weightless texture.
French desserts are also world famous. These works of confectionery art will delight any gourmet. Eclairs with cream and icing sugar, miniature almond paste macaroons, pies with fruits, berries, chocolate and cream, airy meringues, weightless puddings, fragrant creams and fresh ice cream. France has been famous for these delicacies for several centuries.
Asian cuisine closes the top three in the premium segment. This is one of the most dynamically developing areas of the world market. In particular, Thai cuisine is actively finding its fans, offering a variety of spices and spices, adapting to the conditions of the global food service market. And attaching importance to the aesthetic design of dishes.
The health benefits of Asian food, the richness of its centuries-old past. And the amazing variety of exotic tastes new to Europeans coincided in an amazing way with the mood and rhythm of the modern life of Western man. The growing attractiveness of these countries to tourists also contributes to the popularity of Asian gastronomy. The number of business and tourist trips to this region is constantly growing. And Asian furnishings are necessary to decorate European and American interiors.
And if we are talking about Middle-East cousins, the 1st places are Egypt, Jordan, UAE. There you can taste the most delicious Arabian food. For instance, in restaurants in Ras Al Khaimah or in Ras Al Khaimah resorts, you can try high-quality Arabian food because Ras Al Khaimah hotel is the best in UAE.