Fine dining is supposedly ‘dead’: should we be worried?
An evening of fine dining is quite an experience. Beautifully presented plates, complex flavour combinations, perfectly paired wines, passionate chefs and sommeliers… Yes, it is culinary finesse at its best. But recently, disturbing reports have emerged from the culinary journalism world. Fine dining is supposedly ‘dead’. Is that really the case? Three top chefs share their views.
The reports were mainly sent into the world when world-famous fine dining restaurant Noma announced that it would close its doors. According to culinary journalists, covid was among the factors behind the declining popularity of fine dining. As a result, many (fine dining) restaurants had to adapt their business models. But fortunately, according to chefs Andoni Luis Aduriz (Mugaritz, one of the best Spanish restaurants in the world), Niko Romito (Reale Casadonna, the three-Michelin-starred restaurant in Abruzzo) and Jessica Rosval (Casa Maria Luigia, a top establishment in Modena, Italy), things do not seem so bad.
Andoni Luis
‘Saying that fine dining is dead is the same as saying that poetry is dead. Or that everything in music has now been invented and released.’ Andoni firmly believes that we humans are capable of conceiving and creating things that do not even exist. Of envisioning a future for ourselves. That also applies to fine dining, he says. So even if you think there is nothing innovative left to be found in fine dining, people will continue to surprise us. ‘Haute cuisine does not die; it constantly changes.’
Niko Romito
According to Niko Romito, we absolutely do not need to worry that the end of fine dining is near. He says it is important to distinguish between fine dining and the so-called ‘research kitchen’. The latter means that chefs try to innovate, be progressive and explore ideas in depth. Niko admits that the research kitchen is indeed struggling at the moment, because it is difficult to determine ‘the kitchen of tomorrow’. But a crisis? There is no such thing. ‘It is more a turning point.’
Jessica Rosval
Jessica Rosval hopes for one thing for fine dining restaurants: that the era of underpaid and overworked staff is over. As far as she is concerned, that part of fine dining may be ‘dead’. Fine dining chefs must continue to love their profession. According to her, they do not do that by working 18 hours a day, every day. In addition, chefs must commit to remaining creative and clever with the resources and time they have. How can you create the tastiest and most beautiful menu with three cooks, four pots and pans and a small stove? That is where she sees the challenge. In short, we do not need to be afraid that the end of fine dining is near. But it seems clear that quite a few things need to change in the working world of fine dining.
Read also:
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- 15 top tips from top chefs to help you shine in the kitchen
Source: Fine dining lovers
