{"id":170943,"date":"2023-01-08T11:07:51","date_gmt":"2023-01-08T10:07:51","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=170943"},"modified":"2023-01-08T12:06:49","modified_gmt":"2023-01-08T11:06:49","slug":"nolo-trend","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/nolo-trend\/","title":{"rendered":"‘Nolo’, the gastro trend that triumphs after the holidays: here’s what it’s all about"},"content":{"rendered":"\n

Although eating lunch or dinner with a good wine or beer is sacred for many, during the Christmas holidays excesses take their toll and many people end up saturated with so much food and also so much alcohol. For this reason, in January it is common for people to opt for ‘nolo’, a trend based on abstinence from alcohol, which is deeply rooted in Nordic and Anglo-Saxon countries. <\/strong>It used to be known as dry January, but has spread throughout the year.<\/p>\n\n\n\n

Haute cuisine is also adapting to this trend by offering ‘nolo’ alternatives, such as French chef Anne-Sophie Pic, who has three stars at her restaurant Pic in south-eastern France. As she said in an interview, the chef came up with the idea when she was pregnant and could only drink water during meals. So she devised an infusion based on Brazilian coffee and served it in a wine glass to accompany the meat. <\/strong>As she concluded, you have to meet the needs of all diners by offering different options.<\/p>\n\n\n\n

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A post shared by MATHILDE \u2661 (@mathilde_mu)<\/a><\/p><\/div><\/blockquote>