Modern European Cuisine

One is often asked what the definition of modern european cusine is. This is not surprising with the pace of change in the gastronomic world and the move from formal to informal dining and local sourcing of food products. The fundamental essence of Modern European cooking is really more about themes and associations than with hard and fast rules.
Europe forms one of the greatest culinary canvases in the world, so Modern European cuisine is one that experiments with techniques and ideas from many different countries. Unsurprisingly it is therefore very tempting.
Whilst traditionally chefs would be affiliated with one particular style of cooking and stick to it, Modern European food has seen a marked shift towards a more relaxed and less specific attitude to ingredient selection and preparation.
The adoption of Mediterranean style cooking, involving lots of grilling, roasting, olive oil, garlic and fresh herbs is probably the most obvious characteristic of Modern European food. However, any attempt to define it further will always be met with exceptions such is the fluidity of Modern European cuisine.
Classic examples of Modern European food include bread and butter pudding made from panettone, gravadlax and potato roast, chicken liver mousse with red onion marmalade and wild mushroom tempura.
These dishes illustrate that by experimenting and mixing different styles of cooking from different countries a new and worthy cuisine is created.