From Louisiana, With Love From Louisiana, With Love


Some would consider Cajun food as the godfather of fusion cooking, combining African, French and Spanish flavours. The shining light in this trend’s rejuvenation is the explosion in the popularity of seafood boils, crab restaurants and shellfish platters – all quintessentially Cajun. Using the aforementioned as a spring board, we can expect to see an influx of southern state inspired food, drink and aesthetic entering the hospitality market in 2025. This will be translated to tableware via metalware, bright colours, communal eating from platters and sharing stands etc.


Contact your local Alliance for more information (see back cover for details)


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