Farm-to-Table is a trend in fine dining that focuses on using fresh, locally sourced ingredients, often from small farms or farmers' markets, to create dishes that celebrate the flavors of the region.

A Degustation Menu, also known as a Tasting Menu, is a multi-course meal in which each course is carefully crafted to complement the others, creating a cohesive and memorable dining experience.

Sous Vide is a cooking technique in which food is sealed in a vacuum-sealed bag and then cooked at a precise temperature for an extended period of time, resulting in evenly cooked and tender dishes.

Fusion Cuisine is a style of cooking that combines elements from different cuisines or cultures to create unique and innovative dishes, often resulting in a blend of flavors and textures.

Molecular Gastronomy is a trend in fine dining that emphasizes the use of molecular science and technology to create dishes with unique textures and flavors, often resulting in dishes that are visually stunning and thought-provoking.

Tapas is a style of dining in which small plates of food are served in a casual and social setting, often meant to be shared among diners, and typically accompanied by drinks.

Farm-to-Table is a trend in fine dining that emphasizes the use of seasonal and locally sourced ingredients to create dishes that reflect the flavors of the region, often resulting in dishes that are fresh, flavorful, and sustainable.

Prix Fixe is a style of dining in which diners are presented with a set menu of courses, typically at a fixed price, allowing diners to experience a curated selection of dishes chosen by the chef.

Sustainable Dining is a trend in fine dining that emphasizes the use of sustainable and ethical practices throughout the supply chain, from sourcing ingredients to waste management, resulting in dishes that are not only delicious but also environmentally and socially responsible.

À la Carte is a style of dining in which diners can order individual dishes from a menu, allowing them to customize their meal according to their preferences, providing diners with greater flexibility and choice.

Regional Cuisine is a trend in fine dining that emphasizes the use of local and seasonal ingredients to create dishes that reflect the unique flavors of a particular region, often resulting in dishes that are authentic and representative of the region's culinary traditions.

Buffet is a style of dining in which diners are served a buffet of dishes from which they can choose and serve themselves, allowing diners to select a variety of dishes according to their preferences.

Rustic Cuisine is a trend in fine dining that emphasizes the use of fresh, high-quality ingredients and simple cooking techniques to create dishes that showcase the natural flavors of the ingredients, often resulting in dishes that are hearty, comforting, and authentic.

Degustation Menu, also known as a Tasting Menu, is a style of dining in which diners are served a series of small courses, each designed to complement the others and create a cohesive dining experience, often resulting in a multi-sensory and memorable meal.

Molecular Gastronomy is a trend in fine dining that emphasizes the use of innovative cooking techniques and technologies to create dishes that are visually stunning and thought-provoking, often resulting in dishes that challenge traditional notions of food and dining.