The 2025 food trends to watch for your restaurant

What will 2025 be made of? Every year, new flavors, influences and ingredients change the French culinary landscape. 

If you're a restaurateur, there's no question of missing out on the taste buds of your future customers. With Gen Z the age group that plans to eat out more often(Neorestauration), expectations are high, accelerated by social media.

‍"Neo-franchising", "mono-concept" or even "plant porn" : here are food trends emerging in 2025!

✨ Are you thinking of opening your first restaurant ? Or setting up a new establishment?

‍Don't miss out on our 50 ultra-profitable restaurant concepts and ideas for 2025!

⚒️ Take advantage of 2 other tools essential for attacking 2025: the restaurant marketing calendar 2025 and the sweet calendar for pastry chefs.

The "mono-concept" trend: one passion, one product   

Entirely based on a concept, a product or an idea, single-concept establishments have exploded and will still be in vogue in 2025 thanks to their inventive format.

Why does it work? For restaurateurs, this business model is not only easy to manage (minimalist menu, optimized preparation time), it surprisingly manages to stand out from the crowd in culinary terms. Single-product restaurants allow you to test an innovation as soon as it comes out, without sacrificing know-how or quality. With economies of scale, they allow you to concentrate on a single product or ingredient and work it to perfection.

Whether it's a new Peruvian sandwich or an ancestral pastry, restaurateurs and consumers alike are finding their way. The result: quality AND innovation, perfect for setting Tik Tok or Instagram alight with unusual restaurant concepts.

👉 Keywords on the rise dunes Blanches Sud-Ouest" (6,600/month), "mochis Paris" (9,800/month), "donuts originaux Paris" (6,200/month), "pâtisserie tendance Paris" (6,800/month), "concept food innovant" (2,500/month), "meilleure quiche Paris" (3,400/month)

👉 Successful concepts :

• Disco Burger 's Korean-style sealed burgers or West Indian bokits(Banmbokit, Chick'n Kreyol).
• 100% Sichuan restaurants like Atelier Mala or Kous, the first couscous bar concept. On the French side, flammekuech from Flam'sflammekuech, potato-related dishes from la Pataterie or MOF Christophe Haton's tribute to quiches .
• On the dessert side, Proost Paris is 100% madeleines, Les Dunes Blanches has invented a false tradition, the South-Western dune, and Manteigaria has exploded in Paris with its 100% pastel de nata concept. 

The "neo-franchouille" trend: good food and old-fashioned flavours

Home-cooked, big portions, small prices: French-style good eating is back with a vengeance in 2025. On the menu: small, home-cooked dishes and flavors of yesteryear, reminiscent of Sunday meals at grandparents' homes.

Local products, MOF techniques, old-fashioned presentations... We're no longer revisiting the classics, we're paying tribute to them.

After invading Paris, the concepts of bouillons are springing up all over France, enabling budget-conscious diners to enjoy a blanquette late at night or at any time of day. As for the setting, the food is simple and unpretentious, but served by waiters. A quest for authenticity drives the new generations of bon vivants, nostalgic for a France à la Robuchon or à la Maïté. It's in the old pots that the best soups are made!

 "Bouillons were created by chevillards, in other words, people who worked in the meat trade, and who sold their cuts in this way. I remember going there with my grandfather; it cost 5 francs, so it was very inexpensive. Today, in times of economic tension, we're seeing a return to this desire to eat well at an affordable price." Thierry Marx (Source)

👉 Keywords on the rise " boeuf bourguignon" (33,000 searches/month), crème brûlée (40,500 searches/month), "blanquette de veau" (22,000 searches/month). On Instagram, the hashtag #BouillonTradition increased by 40% in 2024.

👉 Dishes and ingredients : eggs mayo, coq au vin, profiteroles, butters pommade, entrecôte onion soup, boeuf bourguignon, tarte tatin, crème brûlée, herring apple in oil, gravy, roux and béchamel, sabayon, soubise, watercress velouté, buttered radish, oxford sauce, sauce lyonnaise, sauce béarnaise, raviole, cervelle de canut, tête de veau, aligot, tartare de boeuf au couteau, fois gras poêlé, légumes glacés, croque au sel, terrine de campagne, poulet rôti, pâté en croûte, chariot de fromages

👉 Successful concepts :

• The first Bouillon Pigalle and its other establishments, the Bouillon Coq in Saint Ouen opened by Thierry Marx ;
• La Maison de l'Aubrac which offers quality meat from dinner until 6am;
• L'épicerie de Loïc, a hybrid grocery/brunch/apéro concept where all products are meticulously selected. Cheese and cream shops where you can sample boards on the spot, such as La Chapelle dairy.

The "well-bred" trend: terroir and sustainability     

In 2025, the "locavore" trend is moving to the next level. A "sustainable gastronomy" spirit that aims to preserve know-how and ecosystems while minimizing intermediaries(from farm to table).

What consumers want to see (and feel): the trace of the hand, the meticulousness of time, the demanding choice of ingredients... In a world of limited resources, a beautiful product is the ultimate luxury.

‍Peasant agriculture is back in the spotlight with high-quality products and old-fashioned breeding : more nutritious fruit varieties, "population wheat", "meat with good genes"... Meat-eaters are in search of "well bred", offal is becoming noble again to avoid waste. Fermentation techniques transform surpluses into culinary creations. In a Brut video, Top Chef finalist Clotaire Poirier shows how he harvests his own produce on foot. Chef David Toutain replaces eel with herring, a freshwater fish, for seasonal reasons. 

👉 Key words on the rise " Circuit court" (9,900 searches/month), "Zéro déchet" (12,100/month), "Cuisine locavore" (1,600/month), "Saisonnalité" (8,100/month), "Fermentation" (6,600/month), "Conservation artisanale" (1,000/month), "Permaculture" (14,800/month), "Économie circulaire" (5,400/month), "Pêche durable" (2,400/month). On Instagram, the hashtag #LocavoreFrance saw a 40% increase in 2024.

👉 Dishes and ingredients : high traceability, French breeds, respectful omnivores, living soils, adapted pastures, well-treated meat, responsible and seasonal fishing, vins natures (vins nat'), local wheat, lacto-fermentation, roots, peasant groceries, impact bakeries, virtuous approaches, ancient cereals, wild herbs, nut flours, smoked butter foam, bell-burned leeks, wild mushrooms, local berries, artisanal cider vinegar, Guérande salt, river fish, chicory, parsnips, Jerusalem artichokes, crosnes, black radish, cardoon, broad beans, Barry cauliflower, quail, pigeon, guinea fowl, duck, rooster, hen, goose, haddock, Banca trout, catfish 

👉 Successful concepts : 

• The restaurant Des Restes founded by former Top Chef winner Jean Covillault, whose menus are made entirely from food destined to be thrown away;
• At Le Coq & Fils which celebrates "beautiful poultry from old French breeds and good genes", or the restaurant Bieneleve Paris for passionate meat lovers;
• The restaurant Pristine Paris "whosemenu changes in collaboration with its producers, or Le Relais whose menu features products sourced within 80 kilometers of the restaurant.

The "plant porn" trend: veggie and sexy

Gone is the bad image of the "vegan killjoy".

In 2025, vegetarian cuisine is becoming more festive, more "food porn" and, above all, more popular. 

social media, especially Instagram and TikTok, are playing a key role in this revolution by showing vegetarian "food porn". Vegan sandwiches drip with fauxmage and rival burgers, vegetables are roasted, cooked and lacquered like meats with rich , umami flavors .

Roasted beet in a salt crust, miso-glazed carrots, whole cauliflower roasted steak-style... Instead of masking the absence of meat, chefs celebrate nature'sopulence with stunning results. The emphasis is on intense flavors(smoky, fermented, marinated, caramelized) and textures(crispy, melting). Vegetarian street food explodes with veggie kebabs, vegan smash burgers and tacos loaded with pickled vegetables and exotic spices.

👉 Keywords on the rise : "roasted cauliflower" (12,100/month), "vegan cheese" (9,900/month) "vegan smash burger" (9,900 searches/month), "vegan tacos" (11,500/month)

👉 Dishes and ingredients : pasta pesto, caramelized onion dips, lacquered eggplant, snacked eggplant, miso and tahini roasted cabbage, roasted pistachios, challah bread, labneh, pickles, zaatar, granola, fennel, glazed carrots, kalamata olives, Lion's Mane mushrooms, furikake, chaga, reishi, pea protein, legumes, vegan gold (yeast), roasted chickpeas, hemp seeds, coconut oil, cashew milk, white miso, kefir, fresh turmeric, goji berries, chia seeds, candied ginger, moringa, roasted pine nuts, maca powder.

👉 Successful concepts : 

• Street food style with chef Julien Sebbag's huge sandwiches at Micho or vegan pizza with fauxmage fondant at Marcus. Vegan bistronomy style atAbattoir Végétal or "dessert porndessert porn at Land & Monkeys.‍
• The most impressive:Avé Racine 's vegan charcuterie on Instagram and the Ora restaurant , where dishes are served straight from the table (without a plate) and the team dances while serving.

The "swicy" trend: new mergers

Generation Z is said to be the most "snacketeer of all generations. Brought up on social media and K-Mart, they're eager to try new flavors and never miss a trend(fluffy pancake, flat croissant or mochi). 

The year 2025 continues to push this trend with new fusions, flavor combinations such as "swicyswicy"(sweet & spicy) and a passion for desserts from Asia with increasingly Instagrammable textures.

Vietnamese pandan with its delicious vanilla taste, hwachae (sweet delights with transparent fruit), the madness of ubo and taro from the Philippines... 

On Tik Tok, it only takes a few days for a snack or dessert to set foodies on fire: dumpling with broth, sriracha popcorn, gochujang chips, dangos In restaurants, hybrid cuisines are emerging thanks to daring chefs who don't hesitate to erase borders and play with their influences.

👉 Keywords on the rise: "gochujang recette" (9,200/month), "dumplings au bouillon" (6,600/month), "ube taro" (4,200/month), Dangos sucrés" (2,800/month), "Tanghulu" (4,100/month)

👉 Dishes and ingredients Cajun nuts, BBQ, chili mango, jalapeno chips, sriracha, gochujang, pandan, taro, ube, black beans, sesame, nougat, sweet soy sauce, miso honey, dangos, masala, Vera smoked chili, caramel chili, tit kho, honey fried chicken, tanghulu, candied ginger, pickled ginger, Thai marinade, cardamom latte

👉 Successful concepts :

• Chef Taka's Machizo gourmet restaurant blends French and Japanese flavors, the mix of Indian and Lebanese cuisines at Ismaïl and the famous ramen with foie gras at Yatai Ramen ;‍
• Concept fusion places like Splitfood (Indian, Congolese, New York influences) and snacks at PaperBoyParis.
• Donuts with pandan from Nonette or dangos (skewers glazed with sweet soy sauce) from Aoba Paris.
• The secret second floor of Yummy Asian Food offers a grocery store similar to Korea's 7 Evelen , where you can find ice cups, kat matcha kits, boba mochi...

The "taquerias" trend: the flavours of South America

In 2025, a new cuisine inspired by Mexico, Argentina and Peru is coming to France after a successful run in the United States.

A street food version of authentic, ancestral recipes, often prepared using imported products. 

It's a trend that's taking off, combining the new generation's love of strong flavors (sweet, salty, spicy and smoky) with the conviviality of recipes that can be shared. On the Argentinian side, the ultra-gourmet empanadas are very popular, as are the asados for meat eaters. Modern taquerias offer homemade tamales with Peruvian pisco cocktails for a festive atmosphere. On Instagram, desserts with dulce de leche desserts and condiment recipes such as "salsa secasalsa seca"are all the rage. 

👉 Keywords on the rise : "tacos al pastor" (12,100 searches/month), "recette dulce de leche" (11,500/month), "empanadas maison" (9,900/month), "churros traditionnels" (8,100/month)

👉 Dishes and ingredients : pan-fried tortillas, ancestral corn, pico de gallo, chimichurri, salsa seca, jalapeno poppers, taco al pastor, arepas, homemade alfajores, mezcal, pisco sour, café de tierra, salsa macha, stuffed tamales, oaxaca, queso fresco, ancho chiles, ceviche, asado matured meat, artisanal churros, guajillo mayonnaise, mango, avocado crema, coriander, cilantro, 

👉 Successful concepts :

• Aji Dulce foodtruck arepas and dulce Chweet pastels ;‍
• The tacos and the tamales from Taco Mesa, the alfajores (small cakes with dulce de leche) and Clasico Argentino's ultra-mouth-watering empanadas ;‍
• Colombian chef Juan Arbelaez's restaurant Bazurto is the perfect place to mix gastronomy with a DJ set.

The bear" trend: quality street food and new sandwich shops

In 2025, the line between gastronomy and street food is becoming blurred. Now aware of the "premium burger" (via PNY, Dumbo, etc.), the French are changing the way they look at American cuisine. Straight from New York, Los Angeles, Miami or Chicago (cf. the success of the series The Bear), cult recipes from the new continent are making their way to the capital.

Gone are the cutlery, the decor is pop ( delicatessen, dinner or slicer-style), the sizes XXL, and above all, the ingredients noble. Homemade breads and buns, browned and buttered, local meats matured, seared or slow-cooked ("brisket"secret sauces and vegetables prepared like in a Michelin-starred restaurant . Luxury products such as lobster, wagyu beef and foie gras are also found in street food. The best example of this is the Janet by Homer deli created by Moise Sfez, world lobster roll champion. lobster roll and trained by Alain Ducasse, offers a corned beef and wagyu brine sandwich .

👉 Keywords on the rise : "Lobster roll Paris" (7,800 searches/month), "Pastrami maison" (6,600/month), "Corned beef recette" (5,200/month), "Slicerie Paris" (4,900/month), "Hot dog premium Paris" (6,000/month), "The Bear recettes" (1,500/month)

👉 Dishes and ingredients Ingredients: corned beef, lobster roll, wagyu beef, pastrami, slicerie, rye bread, egg bun, pickles, homemade sweet mustard, melted cheese, pickled, sauerkraut, secret sauce, doggy deli, wasabi mayo, honey bacon, honey mustard, brioche bread, potatoe bun, smoked viandé, brine, bagel, bacon, slow-cooked.

👉 Successful concepts :

• New York-style pizzas that can be enjoyed by the slice, as at The Slicerie Paris, or the top-quality Lobster Paradise for lobster lovers.
• The new hot dog boui boui Now Hot Dog or the pastrami hot dog version of The Smoked Meat made with 100% French halal sausage.
• Mersea' s smash fish or the "brunch burger" and its bacon/avocado egg bun brought back from California by Round Eggbuns.

The experience trend: the culinary show

Because we eat first with our eyes, the quest for experience will be just as important in 2025.

On Instagram, #ExperienceCulinaire had already recorded a 50% increase by 2024. According to a Nielsen study, 80% of French people prefer restaurants offering entertainment or open kitchens.

After a few years of"Netflix & chill" delivery, foodies are now willing to go out, provided they can experience a real culinary adventure and collect unique moments. Unusual places, party dinners, techniques with wow effects... The experience has to be memorable, even Instagrammable, and leave a memory that goes beyond mere culinary pleasure. 

The most eloquent example of this is the NE/SO restaurant , which offers a "neuro-aesthetic" culinary experience through dish-music combinations.

👉 Key words on the rise : "Open kitchen" (12,100 searches/month), "Flambé dish" (4,400/month), "Carving in the dining room" (3,900/month), "Culinary entertainment" (2,800/month), "Japanese barbecue" (9,800/month), "Chef in the dining room" (6,600/month), "Interactive tables" (1,200/month), "Personalized service" (3,000/month), "Immersive experience" (1,900/month), "Restaurant show" (5,500/month).

👉 Successful concepts :

• On the technical side, there's Tonton des dames ' minute-smoked entrecôte and Train Bleu's lamb cuts.
• Immersive locations such as Jungle Palace, Stellar and Under the Sea are very much in vogue. 
• The "just like in Japan" experience is taken to the next level, with ancestral savoir-vivre restaurants like Chakaiseki Akiyoshi, or, conversely, a kawaii immersion at Isshin Ramen.

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