The kitchen of sharing: is sharing really “caring”?
Long the preserve of oriental mezzes, sharing dishes have burst onto the food scene and are gradually taking their place. A culinary status far removed from the traditional starter, main course and dessert menu, this “sharing” approach is making a mockery of it. The current economic situation is upsetting budgets, gradually encouraging sharing and lowering the average bill of fare, though this is not an absolute requirement. An approach that is impossible for restaurateurs to regulate, and a way of consuming that is difficult to impose on customers.
Consumption style
But where does this trend come from, which is overturning the menus of the most fashionable restaurants? From London to Paris, via New York, Zurich and even Geneva, portions have shrunk, multiplied and become more easily shared. Sharing is a new style of consumption. It’s a trend that doesn’t seem to be losing any steam, and is even becoming increasingly popular with young people inclined to break with pre-established gastronomic codes.
From the consumer’s point of view, this approach can only be of interest. Both in terms of choice (eliminating the need to make decisions) and in terms of tasting a greater number of dishes while looking after your wallet… and, ultimately, your waistline. It’s a freer, lighter approach to dining that allows you to let yourself be guided through a sequence of dishes according to your individual tastes. Unfortunately, some guests abuse the concept, pecking away without actually eating. Excessive sharing, however, makes it possible to spend time at the table without breaking the bank and in complete freedom. What’s more, what could be better than a beautiful Instagram photo highlighting a bevy of colorful dishes on the table?
Refined creations
As far as restaurants are concerned, today’s “sharing” is no longer limited to simple Lebanese hummus or Greek tarama. The culinary level offered by certain chefs has clearly (r)efined, and gastronomic creations are more sophisticated than ever. From a creative point of view, some chefs even seem to be breaking free with dishes that are as inventive as they are technical. But is it worth the gamble when it comes to the value of the average meal? Just as the risk of wine-free consumption exists, the restaurateur who favors sharing takes the additional risk of seeing orders dwindle.
It goes without saying that everyone is still free to consume whatever they wish. Anticipating a customer’s expenses at the time of booking is obviously impractical and unthinkable (except for malicious catering groups). But whatever the budget for an evening out, all it takes is a little common sense. And “sharing would be caring”…
