You want to reset your password.
Please enter your email address.
Or:
Log in with your email address.
The term "seasonal food" covers a wide range of ingredients that vary according to geographical location and climate. Chefs who use this trend in gastronomy are inspired by the seasons and adapt their menus accordingly. This means that fresh fruit and vegetables that are just ripe and at their peak of flavor are used in dishes to maximize the intensity of flavor and texture of the food. This approach not only brings delicious flavors to the plate, but also supports local farmers and growers by prioritizing their produce.
The trend towards seasonal food is highly relevant for many restaurateurs. Restaurants that specialize in this attract an increasingly discerning target group that values high-quality and authentic culinary experiences. The seasonal food trend is appreciated by both local and international diners as it creates a link to natural cycles and emphasizes regional culinary traditions. Upscale restaurants and fine dining venues are using seasonal menus as a way to offer their guests new and exciting flavor experiences.
This trend of "seasonal food" is mainly used in upscale restaurants, bistros, farm-to-table concepts and gourmet establishments. Chefs and restaurateurs who are committed to seasonal food strive to use the best seasonal ingredients in their creations to offer their guests unforgettable taste experiences. They use creative and artful presentations to highlight the fresh ingredients and colors of the season and convey them in an epicurean way.
The effects of seasonal food on table concepts, table settings and tableware are manifold. The presentation of the dishes plays an important role in offering guests an all-round appealing experience and showing off the seasonal food and drinks to their best advantage. For example, in spring, light and delicate colors emphasize the lightness of dishes, while in autumn, warm and earthy colors create a cozy atmosphere.
Tableware and cutlery are often selected to match the seasonal theme in order to support the overall concept. Natural and sustainable materials such as wood, ceramic and stone are preferred to emphasize the rustic charm of seasonal dishes. The aesthetics are just as important as the functionality to present and enjoy the food in its full splendor. The use of natural elements such as fresh flowers or seasonal fruit as table decorations can round off the overall picture and immerse guests in the respective season. Specially selected glasses and drinking vessels that match the seasonal drinks also complete the seasonal food experience.
This fresh natural staging conjures up a golden play of color on the restaurant table. Corn cream risotto, young grilled corn and nut butter powder cavort in an amber glass bowl with impressive light reflections. A restrained beige and white stoneware plate placed below leaves the bowl to make its grand entrance. Rounding out the elegant impression are sleek crystal glasses, side bowls in natural shapes and colors, and gold flatware. Golden moments for the tableware.
The vegan duck breast made from celery root with roasted onion jus is elegantly presented on a gourmet plate made from bone china with a wide rim. The relief of the plate and the design of the carafe, which is used to pour the jus, are graphically clear and restrained. The ensemble is modern, light and elegant at the same time. Narrow, unusual cutlery and delicate hand-blown, long-stemmed glassware round off the stylish impression.
Which tableware underlines the unique character of vegan steaks? Our idea: Rustic dinner plates in expressive colours that underline the naturalness and colour intensity of the dish. What we like best about vegan steak are plates made of stoneware with a handmade look. The intense play of colours of the handmade-looking tableware gives the plate a "grounded" presentation.
Focus on the essentials: True healthy-food lifestyle is evident in this vegetarian dish that puts cauliflower front and center, serving it scraped, pureed and as a steak. A deep, round soup plate in white porcelain and sleek stainless steel cutlery give visual space to the recipe, which is enriched with pomegranate seeds, tahina and pea shoots. Unadulterated pleasure without artificially produced frills that will delight any gourmet.
A play of colours in a class of its own: a pumpkin tartelette accompanied by confit pumpkin pearls, a pumpkin cream garnished with pumpkin seeds and flowers. The contrast to this vegetarian highlight of upscale gastronomy is provided by black porcelain platters with a rustic look. Their dark background makes the food almost shine and offers enough space for effective serving. The sauce, served in a black sauce boat, also visually takes on the role of accompaniment.
Planning help & sales: Do you need support with the implementation of your plans? Then you are exactly right here! Our planning experts will help you without obligation by phone or email.
Der Menüteller in der eleganten Farbe Premium Black überzeugt mit einer rauen Struktur. Er eignet sich hervorragend zum Servieren von leckeren Hauptgerichten. Der Menüteller harmoniert bestens mit seinem beigen Pendant. Der Teller hat einen Durchmesser von 26 cm und wird in einem praktischer 2er-Set und einer hochwertigen Geschenkbox geliefert.
Schott Zwiesel
Der Menüteller in der eleganten Farbe Premium Black überzeugt mit einer rauen Struktur. Er eignet sich hervorragend zum Servieren von leckeren Hauptgerichten. Der Menüteller harmoniert bestens mit seinem beigen Pendant. Der Teller hat einen Durchmesser von 26 cm und wird in einem praktischer 2er-Set und einer hochwertigen Geschenkbox geliefert.
Schott Zwiesel
HANS IM GLÜCK Franchise GmbH
Karlstr. 10
D-80333 München
Kunden-Nr.: 6275980247035511370