From Plant to Plate
The programme they offer is not only an emotional contrast for stressed-out city-dwellers: farm restaurants and cafés - romantic rural retreats, oases of peace out in the country, idyllic theme and event locations, from simple farmhouse fare to - ever more frequently - dishes of great culinary sophistication. They stand for authenticity, security, for honest craftsmanship and traceability, often going hand in hand with a philosophy that is rooted in ecology. For operators, gastronomy becomes an integral part of the value creation chain that is the farm, typically combined with a farm shop - the keyword here is direct marketing. Not a new phenomenon, foodservice in its rural ambience is more perfectly than ever in tune with the spirit of the times: farm restaurants are flourishing all over Europe. Therefore, the next Hot Trend section (issue 2/2012) will be devoted to this subject, too, with more exemplary projects from various European countries. MW
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