In 2016-2017 there was a constant increase in the number of people who consider it a must-have: breakfast is not an optional extra but a tasty apostrophe between good words and the day. 361 meals each in a calendar year is the average consumption, according to surveys by Nielsen, who has investigated the eating habits of citizens from the four continents (Europe, Asia, America, Oceania): breakfast is therefore a global daily event. 70% of the world's population prefers it at home and is reinventing it in their own image and likeness, taking inspiration from the latest trends in Food&Beverage that reveal, in addition to the eating habits of contemporary cosmopolitanism, the most popular consumption trends for breakfast of the new millennium based on three essential paradigms:
The Babylon of taste and flavour: you could describe in these terms the offer for breakfast at the St. Regis Grand Hotel in Mumba. Every morning fifteen chefs wake up knowing that they will have to run faster than their customers to celebrate their awakening with a succulent breakfast buffet inspired by the principles of Seven Kingdom Kitchen, the kitchen of the Seven Kingdoms. The watchword is contamination: flavours, ingredients and culinary traditions to offer the customer unexpected flavours, unlikely textures and an unusual eating experience for breakfast in the morning, increasingly similar to a lunch in advance. Multicereal as the Dutch like, rich in omega-3 in Scandinavian tradition, spicy for the fascination of the exotic, cruelty free and respectful of the principles of organic veganism and fair trade, lactose and gluten free for intolerants, without palm oil and hydrogenated fats for home-made integralists.
And as people proverbially eat even with their eyes, implantation is no longer a negligible detail. Cup and saucer blend together in the privileged shape of the wooden or ceramic bowl - acai, pokè and bibimbap - which enhances the mixture of flavours and contributes to a sense of visual satiety.
Breakfast has no more standards or prescriptions, as shown by the menus in the 7-15 hourly period of hotels and restaurant bars. In praising the all-day breakfast paradigm - that is, the habit of eating in the early hours of the day a large meal that includes sugars, carbohydrates, vitamins, proteins and fats - several restaurateurs have expanded the offer of food and reconverted their menus with the ambition of intercepting the tastes of a target of consumers who live in the perspective of the melting pot. At the Jam Restaurant in Chicago, it is a triumph of quiche, french toast, omelette, burger and pastrami where ingredients combine according to the logic of sweet-salted. At Seatown Restaurant Seattle, you can eat oysters for breakfast. While in Milan, at the TOM or by IlovePoke, the Hawaiian pokè bowl of raw fish, soya, algae, sesame oil, onions, chili pepper, vegetables, spices of the pacific is ordered. In Los Angeles, from The Cannibal, you can have a steak or try a new cut of meat from 10am in the morning. Eggslut, the egg franchise based on eggs, offers a wide range of egg-burgers: bread of every type filled with eggs cooked in all sauces. For breakfast "100% botanical and 99% organic" - as the pay-off that accompanies the logo says - we go from Le Botaniste. And from love for bio to wild passion, the step is short. At Giraffe Manor in Nairobi, guests of the residence willing to get up from bed at the first light of dawn, can have breakfast with giraffes overlooking the hall from the large windows of the dining room in neo-colonial style. And at the Singapore Zoo, before visiting the biopark, there is a snack among the most docile monkey specimens on the terrace of the restaurant Ah Meng, which takes its name from the mascot of the city of Singapore, the female orangotango Ah Meng.
The fanatics of the morning espresso, forget the hot black coffee that is served at the bar counter: even a simple coffee can be transformed into a tasting experience, if consumed in the lounges of coffee in London. From the roaster to the consumer: in these multifunctional spaces, the type of grain, the grinding grain and the method of preparation are chosen. Workshopcoffee and Ozonecoffee, in addition to offering free wifi, coworking stations, newspaper library and bookshop, organize theoretical and practical workshops on the art of good coffee, and training courses for aspiring mixers of different varieties of arabica: bases of roasting and grinding of the bean, and methods of coffee preparation with tools and stills in steam punk style, far from the traditionalist imaginary of the Bialetti mocha. And to complete the offer with a good companion, we prefer partnerships with Instagram's best-loved bakers and pastry chefs, such as Fabrique Bakery.