Take a look at the dessert menu at your favorite casual or fine dining restaurant. Do you notice anything new? Many American restaurants are adding new choices for their customers to enjoy, and these specialties hail from France. What are these French desserts that are becoming so popular in these restaurants? These choices will instantly make your mouth water and inspire you to get out there and find a restaurant offering these great choices for you.

Key Takeaways:

• French desserts are desirable and often get higher patron approval ratings than other ethnic dessert staples.
• French deserts don’t have to be scary, some, like crepes, are actually quick and easy to make.
• An American menu with French deserts is sustainable, because the ingredient list is not necessarily difficult and the deserts can be tweaked to a variety of tastes.

“Chicken is such a versatile product—flavor-neutral, widely popular, relatively low in cost—that noncommercial operators can do a lot with it. Make it boneless, and the opportunities multiply, especially in the area of appetizers, snacks, salads, sandwiches and grab-and-go.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/3-french-desserts-trending-american-menus