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Return of the bourgeois kitchen: back to the future?

Recipes of yesteryear, local products, sincere, French and gourmet cuisine, where pleasure fights against junk food without having anything to reproach itself in its production chain. In the restaurant, the cutting in the dining room, the silverware and the earthenware are also making a comeback for a repertoire of bourgeois cuisine perfectly assumed by young creators.

Eternal renewal of desires, timelessness of tastes, return to the sources or culinary reinvention?


  • Alain Bauer, Professor in criminology and author (CNAM)
  • Robert Petit, Vice-president (Leaders Club)
  • Oscar Garcia, Chef (La Cueillette restaurant )

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