If five years ago comfort food was associated with burger joints and pizzerias, today it is a meaningful gastronomy without snobbery.
“Understandable food” no longer means “simple”. Now these are dishes with deep flavors, unusual textures and thoughtful combinations of ingredients. For example, beef tenderloin with potato gratin and mushroom caviar or duck with stewed green peas and meat sauce. Some chefs call this trend honest food.
People strive for new experiences and variety, so culinary techniques and tricks remain important components: bright flavors, interesting presentation, beauty and aesthetics of the dish. At the same time, chefs will use less expensive products and simplify techniques.