The New French Revival

Other dessert items that Charon thinks would do well in casual dining are profiteroles and financiers, butter-almond cookies sold to 19th century Parisian stockbrokers—and currently selling well in coffee shops on Wall Street. “Almonds have long been a part of classic European baking, and as of 2008 have achieved status as the No. 1 nut in new confectionary and bakery products worldwide,” says Christina Campoy, spokesperson, Almond Board of California, Modesto. “Just in the past two years, we’ve seen an explosion of Parisian-style macarons appearing in American pastry shops.”

French food is often so simple that multi-unit establishments might have the makings of a French meal already in-house. A thick pan-fried steak with french fries can easily become steak frites. Adding mushrooms to macaroni-and-cheese can recreate the classic gratin de macaroni aux champignons sauvages. Bumping up the number of creamy calories in tomato purée yields French-style bisque. The dessert cheese platter, a mainstay in France, is quickly becoming popular here. Higher-price-point chains could benefit from offering a dessert cheese platter that uses suitable cheeses and fruits already on their menus.

REALIZING FRENCH RETAIL

American shoppers increasingly seek products that allow them to quickly create gourmet, upscale meals at home for family and friends. French-inspired retail products, like different types of heat-and-eat quiche and jarred Hollandaise sauce, are mostly imported from Europe and Canada, but they are great examples of what U.S. manufacturers could start making. Crêpes, the indigenous dish of Brittany, are extremely easy to make—but who has the time? A few manufacturers have already begun selling frozen sweet and savory crêpes. Consumers are willing to pay more money for these shortcuts, because it’s still cheaper than eating out.