19 Ingredients Trending in Fine Dining

Ingredients come in and out of fashion on a constant basis, last year we saw cauliflower popping up across restaurant menus and it's hard to not have noticed the poke boom in the fast casual market. The world of fine dining is no different - there's sometimes new, exciting ingredients that have just been discovered by chefs, and, more often than not, there's the ingredients that are suddenly finding a resurgence on menus. 

Tastewise is a food intelligence and analysis company that help predict major food trends in the industry and they've just compiled a list of fine dining ingredients that are trending at the moment. The company uses AI to scan 250 million datapoints per entry, analyzing menus, recipes and social platforms to get real-time information on what’s trending on our plates around the world.

Some of the trends they have listed can be explained by seasonality, with month-on-month growth for ingredients such as rhubarb, or truffles, others seem to be a bit more random and require further investigation. Here are 19 fine dining food trends on the rise.

1 - Truffle - Menu Growth (MOM) 15.83%    Social Growth (YOY) 3.46%

 

 

 

 

 

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Bœuf de la crau/truffe/cassis fermenté / riz de Camargue #lamirande #gastronomie #guidemichelin

A post shared by Pietravalle Florent (@florentpietravalle) on Feb 23, 2019 at 2:19am PST

2 - Rhubarb - Menu Growth (MOM) 4.17%    Social Growth (YOY) 20.97%

 

 

 

 

 

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Repost von 16-Punkte-Chef @stefanbeer78! Berner Oberländer Rhabarber, Chantilly Crème, Meiringer 0 % Fett Joghurt Sorbet. @victoriajungfrau

A post shared by GaultMillau-Channel (@gaultmillau_schweiz) on Feb 22, 2019 at 11:30pm PST

3 - Scallop - Menu Growth (MOM) 5.67%         Social Growth (YOY) 24.39%

 

 

 

 

 

 

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Chayote squash, scallop pico ——— 2/15/19 - Mexico City - @pujolrestaurant @enriqueolveraf

A post shared by Patrick Noonan (@patlikestoeat) on Feb 25, 2019 at 8:06am PST

4 - Grape - Menu Growth (MOM) 9.97%         Social Growth (YOY) 44.29%

 

 

 

 

 

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Strawberry Grape Sorbet, Crunchy Dehydrated Grape Skin, Lovage Oil and Oxalis by Chef Nicola Fanetti @nicola_fanetti at Restaurant Brace @restaurantbrace #mymuybuenochefs #mymuybueno

A post shared by mymuybueno Chefs (@mymuybuenochefs) on Feb 25, 2019 at 4:02am PST

5 - Foie gras - Menu Growth (MOM) 19.31%     Social Growth (YOY) 3.14%

 

 

 

 

 

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Grape macaron, whipped foie gras, condensed port wine, danish rye & hibiscus.⠀ –⠀ #Frantzen #FrantzenGroup #InstaFood #GastroArt #Gastronomy #FoodPhotography #GuideMichelin

A post shared by F R A N T Z É N (@restaurantfrantzen) on Jan 17, 2019 at 5:42am PST

6 - King crab - Menu Growth (MOM) 8.67%     Social Growth (YOY) 52.76%

 

 

 

 

 

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? 14k Chocolate Cake, Coal-Roasted King Crab, Pistachio Creme Brulee @ RPM Steak ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #chicago #chicagoland #chicagofoodie #chicagofood #chicagofoodies #chicagoeats #chicagofoodauthority #chicagofoodbloggers #chicagofoodiegirl #chicagofoodscene #chicagofoodanddrink #eaterchicago #312food #infatuationchi #fabfoodchicago #likefoodchicago #downtownchicago #rivernorth #rpmsteak #rpmsteakchi #dessert #seafood #lenafoods

A post shared by Lena | Foodie (@lenafoods.jpg) on May 9, 2018 at 3:04pm PDT

7 - Figs - Menu Growth (MOM) 3.75%             Social Growth (YOY) 355.17%

 

 

 

 

 

 

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" YOGHURT PANACOTTA " One the star dessert at @shangrilasydney Restaurant Altitude. @annapolyviou Book a table and try it.. ?? Yoghurt x Figs x blackberry x mixed nuts x vanilla . .

A post shared by Sean HU (@sean_gaojie.hu) on Mar 6, 2019 at 2:05am PST

8 - Fermented - Menu Growth (MOM) 16.67%   Social Growth (YOY) 29.63%

 

 

 

 

 

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Aglio e Olio – ferment