In food, as in fashion, mass-market trends take their cues from the top.
From haute cuisine or haute couture come the original, outlandish ideas that filter down to the high street. We've seen what happened with molecular gastronomy: you can't poke a fork at a plate these days without hitting foam or soil or gel.
To find out what to expect on the menu in the near future, T&I surveyed some of the world's leading chefs at the recent S. Pellegrino World's 50 Best Restaurants awards in London. Who better to explain the next big trends than the people who create them?
Rene Redzepi of Copenhagen's Noma is, according to awards organiser Restaurant magazine, the best chef in the world. When he talks about his cooking, Redzepi refers to "writing a language", so I ask him how he thinks that language is likely to evolve. How and what are we likely to be eating in coming years? Where is food heading?
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