Alain Ducasse’s gastronomy school École Ducasse identified three trends that determine the direction of the kitchen world for 2026 — and none of them are no noise. According to the Executive Chief of Paris campus, Julian Mercier, this change is not a fashion matter, the sign that the profession enters a more harmonious period with more conscious, more creative and environmental expectations.
The sugar rate at the beginning of the Listen comes from reduced sweets; the masters are no longer sweetness, the fine balance of bitterness and acidtenin. The second trend is that vegetable cuisine is no longer a “alternative”, positioning itself as a express field — with fermentation, soft cooking and seed roasting techniques. Thirdly, the approach of “chart from the garden”: edible flowers, micro greens and local welded materials, seasonal and traceability are in the forefront.
Mercier is doing the following assessment when defending herbal cuisine: “It is not an alternative to plant kitchen, it’s a expression area per itself. Traditional kitchen requires technical skills, tenderness and creativity. This reading of École Ducasse reminds that the equivalent of the quiet luxury in the gastronomy is no longer displayed, but it should be sought in subtleness in the plate.
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