A Taste of European Trends

Tapas, sushi, wine bars. Some food and drink concepts have become so prevalent in the U.S. that perhaps you've forgotten they originated abroad. OK, the Japanese chefs behind the sushi bar might be a bit of a tip-off.

The point is that if you're putting together a business plan for a food-related venture, there's no need to start from scratch. Check out five trends that got their start overseas and are taking a foothold here. Some have been popular in Europe for decades, while others have just emerged in the past few years. Bon appetit.

Olive oil "on tap"
Retail concept
Visit an online food forum and you'll likely find home chefs discussing how to cook sous vide in their own kitchens. The technique, which translates to "under vacuum," entails cooking food in airtight bags in below-boiling temperatures for long periods of time. Originating in France more than 35 years ago, sous vide can make food more tender and help it retain its flavor.

Top chefs in the U.S., including Thomas Keller of French Laundry and Per Se, are experimenting with how sous vide can change the texture and flavor of food. At the other end of the spectrum, restaurant chains are using the technique to mass produce food in a central location. Chef Hinnerk von Bargen, a professor at the Culinary Institute of America, explains that restaurants can prepare a pouch of osso bucco--braised veal shanks--in one kitchen and then send out the pouches to other locations to reheat and serve.

"These dishes need a great level of skill, which the cooks usually don't have," von Bargen says. "Sous vide allows them to make more sophisticated dishes."

As diners become more knowledgeable of sous vide, some are attempting the technique at home. Keller is coming out with a book, Under Pressure: Cooking Sous vide, in the fall. But from the non-professional's perspective, the proper equipment is pricey and temperatures must be carefully controlled to prevent botulism.

"It's going to be another decade before there's an awareness through the entire food community," von Bargen says.

Tip: Though the interest is developing slowly, the home cook market for sous vide is still virtually untapped.

Gastropubs
Restaurant concept
From trattorias in Italy to bistros in France, swiping your card at the table is nothing new. The technology currently is being used at restaurants in Europe to make it easier to pay with chip-based cards, which are standard there and require a PIN. 

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