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"Brutal Local" is a term born from the conflation of "brutalism" and "local," illustrating the raw, blunt nature of this trend. The trend is unfolding primarily in hip urban environments, where young restaurateurs eager to experiment are daring to break through the conventional and explore new culinary horizons. Locality plays a prominent role here: it's all about the close connection to the surroundings, the local farmers and producers. This results in an authentic and regional experience that attracts guests who appreciate genuine taste experiences and sustainable gastronomy.
The "Brutal Local" movement is inspired by the idea of sustainability and environmentally conscious consumption. Restaurateurs who follow this trend focus on short supply chains and respectful collaboration with local farmers, fishermen and producers. This not only creates a closer connection to the region, but also allows chefs to trace the origins of their meals and raise awareness for sustainable eating. The menus are a mix of traditional, regional dishes spiced up with avantgarde cooking techniques and unusual ingredients. This play with contrasts makes for surprising flavor combinations and impressive presentation on the plate.
The influence of the "Brutal Local" trend on the design of tables, table settings and tableware are considerable. Here it's all about playing with contrasts and materials to set the rustic charm of the rustic kitchen in connection with modern industrial design. Rough wooden tables are combined with sleek and modern elements. The design of gastronomy, where, for example, trophy-like decorations made of animal horns or dried parts of plants are used, looks "brutally" distinct. Hand-woven placemats create a balance and a natural and down-to-earth atmosphere.
The service staff presents the dishes without excessive ornamentation or elaborate arrangements on rustic tableware in earthy tones to emphasize the focus on the essentials: the pure taste and quality of the "brutally local" sourced ingredients. In extreme cases, dishes are even dispensed with altogether, and food is served directly on the tabletop.
In the context of this trend, technical terms are often used in the gastronomy industry to illustrate the special connection with the region and the origins of the ingredients. Terms such as "farm-to-table," "nose-to-tail," "zero-kilometer cuisine," and "slow food" are common expressions that emphasize the value of sustainability and regionality while helping restaurateurs communicate their philosophy to guests.
Focus on the essentials
Small onions braised in miso can be found on the dark base of an octagonal bowl made from recycled material. The rustic, black marbled base of the bowl underlines the delightful warmth of the dish. Its velvety feel, which captures the sand-colored tone of the onion skins, lends additional character. Sustainability can be this enjoyable.
Local Heroes
Colorful vegetable skewers find their place on a rustic root, which is enthroned on a white serving plate. With its angular modern shape, the tableware is the ideal contrast to the naturalness of the ingredients and decorations. A sour cream and caviar dip completes the ensemble and shines in an amber glass dish.
Nose-To-Tail exklusive
Marrow bones are served on a fine salad with freshly baked sourdough bread and black salt. A large gray porcelain plate adds an archaic touch and provides the ideal stage for this natural dish. A dark glass bowl and simple white dip bowls along with a bulbous wine glass round off the table. Long-handled modern butter knives are served with the marrow spoons.
Handmade
Down-to-earth and genuine: In this honest dish of Bündnerfleisch, Burattina and Crispy Trammezini, the focus is entirely on the quality of the ingredients. The bowl with its handcrafted look serves as a presentation surface for the colourful culinary ensemble. A small white porcelain caraffe is added for pouring the sauce and is accompanied by cutlery in traditional design. Handmade style without Chi-Chi!
Classic reinterpreted
The bowl becomes a plate: in classic cuisine - reinterpreted in gastronomy - dish and tableware form a single unit. The same colours can be combined as a matter of course. Bright ingredients lend the dish luminous spots. Rustic-looking dinnerware and a simple design underline the delicate presentation of the food.
Similar trends
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