Fed up with bo-bo burgers! Hits and misses 2019
Why are all kebab skewers made from the same meat? Why are there still so few good cafés in Switzerland? Here, in my opinion, are this year's hits and misses.
It's a well-known fact that tastes and colours are not debatable, especially when it comes to gastronomy. For example, I don't like truffles. So who am I to criticise this annoying tendency to add them to chips, for example? I simply don't buy them. It'll blow over after all. That said, there are some things I just can't live without...
What we'd like to see more of in 2019
Good Japanese restaurants without sushi
Sushi is a dime a dozen. But there's more to "Japanese cuisine" than that. Unfortunately, it's only in Switzerland's major cities that you'll find Japanese restaurants offering anything other than raw fish on the menu. Take ramen, for example! This dish of noodles in a broth with a variety of toppings actually comes straight from China, but the Japanese have managed to make it even better. In 2019, I'd like to see more ramen restaurants. It would also be more environmentally friendly, as most of the ingredients are available in Switzerland, unlike sushi, which requires imported fish.
Good coffee
When it comes to coffee, Switzerland is well off the mark. Indeed, for a long time now, we've had coffee here that's held its own thanks to waves of immigration from Italy. But have we taken into account the latest trends in coffee? There are some new ones to discover, especially in Zurich. Did you know that the reigning world champion in filter coffee comes to us straight from Switzerland? It's high time you jumped on this coffee bandwagon.
Good cocktails
There are more and more cocktail bars. But why? No doubt because of the gin factories springing up like mushrooms, the craze for Swiss whisky or the vital need to opt for small, exotic brands. For parties in the local multi-purpose hall, cheap spirits do the trick, but to supply the trendy bars and clubs, the requirements are higher. Personally, I like to get advice from a barman who knows his stuff and will be able to concoct a mix that suits me. And then I have no problem paying two francs more.
Healthier fast food
Small shops have to work hard to innovate for the big chains to follow. In the fast food sections of supermarkets, there are only salads, they would almost pass for "healthy" dishes. But small shops offer all sorts of specialities too. Poke bowls, transparent noodle salads and ceviche are delicious dishes - a little more hearty than a boring salad - and they're also good for your waistline. Let's hope the big companies follow suit and add healthy options to their range of sandwiches, chicken nuggets and other fries!
Insects
We've been hearing for years that insects are the perfect food. Since 2017, they've officially been available for sale. So all we have to do now is make them socially acceptable. Unfortunately, they're still too expensive, but that should change over time. Once these bugs have been turned into patties or dumplings, they'll be a thing of the past. So it's time for mealworms, crickets and other bugs to land on our plates.
What we could do without
The same kebabs everywhere
There was a time when kebabs stood out for their uniqueness. Each bouiboui offered its own bread, its own style and its own spit with its own layers of meat. Sadly, those days are gone. Kebabs are mass-produced; nine out of ten meat skewers in fact come from the same factory. This has got to change!
Pop-up restaurants
Going into a disused office building to enjoy a five-course menu concocted by mediocre, overworked cooks, and all for an exorbitant price, just a few years ago it was all the rage. But in 2019, pop-up restaurants could fall back into oblivion.
Fondue huts
Which brings me to another phenomenon: fondue huts during the festive season and the winter season. These wooden huts are real money-makers. But when it comes to fondues, there's not much on offer, as these huts wage a merciless battle to see who can come up with the most outlandish fondue. No thanks, I'm not interested in an apple juice fondue with pieces of octopus. I'm perfectly happy with half and half.
Always sharing everything
Yes, tapas are great, and so are mezze. These little snacks are designed to be shared. That's not to say that you always have to share everything. This inability to make a decision has become so commonplace that even Swiss restaurant menus play this card. Just because you're hesitating between cordon-bleu, tartare or fried tofu doesn't mean you have to order everything in small portions served in bowls. Especially as these dishes are generally sold at a premium.
Hamburgers
I love burgers, I really do. But then again, it's the same story as fondue huts. Just because there are black bread rolls, parsnip confit and smoked goat's cheese doesn't mean you have to combine everything to make a burger. And the fact that it's served on the bonnet of a rusty car by a devilishly bearded hispster sporting a craftsman's apron won't make it any better either. So let's move on!
And how do you see culinary trends for 2019? What do you think could disappear without you feeling bad about it? I look forward to hearing from you.
When I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.