Seventh heaven : 7 new gastronomic concepts to follow

The most innovative gastronomic addresses are not always based on a unique product. They can be born from a new container, a format, a cross between several culinary cultures, etc. From Copenhagen to Los Angeles, here are seven ideas developed abroad that could inspire French restoration.

Pico Pizza : To choose is not to renounce

In Copenhagen, Pico Pizza found a simple answer to the indecision in front of a card: serve three small leavened pizzas instead of a large one. Opened in 2019 in Nørrebro, the brand is now offering its "Pico Trio" in several neighborhoods of the Danish capital. The classics are accompanied by toppings inspired by bánh mì or sloppy joe (a fluffy American sandwich topped with minced meat simmered in a sweet and savory tomato sauce).

Pico Pizza, Skyttegade 3, Copenhague, Danemark

Pico Trio : 21,40€

Maison Passerelle : French colonized-style cuisine

At the Printemps department store in New York, Gregory Gourdet approaches French cuisine from the territories marked by its colonial history. Son of Haitian immigrants, the chef travels from Vietnam to Louisiana, but keeps coming back to the Caribbean: plantain bread, oysters with pikliz, duck with cane syrup or Haitian chocolate...

Maison Passerelle, Printemps New York, 1 Wall Street, New York, Etats-Unis

Menu : 130€

El Sazón R.D. :  the Dominican way of Smash burger

The smash burger may not be condemned to reproduce forever the same blend of meat, cheddar, pickles and pink sauce. In the heart of New York, in Chinatown, El Sazón R.D. not only manages his American cheese steaks, but also a thick slice of freír queso, the Dominican cheese to grill, before adding pickles and chimi sauce (mix of mayonnaise, ketchup, orange juice and Worcestershire sauce) in a potato bun.

El Sazón R.D., 83 Baxter Street, New York, Etats-Unis

Smash burger dominicain from 10,50€

WataniBox, Afghan icecream to melt Londoners

In London, the Bagshi family introduced sheeryakh, an Afghan ice cream flavored with cardamom and rose. At WataniBox, Sam Bagshi still works it by hand in a metal vat, before covering it with pistachios, almonds and, in its most spectacular version, a baklava as sticky inside as crispy outside.

WataniBox, 33 Church Road, Hendon, Londres, Angleterre

Sheeryakh from 5,90€

Osteria Angelina, when Japan meet Italy

The itameshi, already an old meeting between Italian and Japanese cuisines, remains almost absent in France. Osteria Angelina makes it a very readable format with focaccia with nori, tomato-kosho pasta, tortellini with black truffle and kombu or cheesecake accompanied by matcha ice cream. Italian cuisine with Japanese products.

Osteria Angelina, 1 Nicholls Clarke Yard, Spitalfields, Londres, Angleterre

Pastas from 11,70€

Harun Coffee, biscuit is the new sandwich

In Los Angeles, Harun Coffee reopened in January 2026 with a menu designed by Keith Corbin, chef of the Alta Adams restaurant. The star of the breakfast is the American biscuit with buttermilk, more crumbly and buttery than a classic bread, topped with turkey sausage, egg and cheese, homemade smoked salmon or, in sweet version, whipped butter with cardamom and citrus jam. After the bagel, a new container for French coffee shops?

Harun Coffee, 4336 Degnan Boulevard, Los Angeles, Etats-Unis

Sandwich : 10,5€

Scarpetta, pastas in a glass (jar)

In Amsterdam, Scarpetta transforms fresh pasta into a nomadic product without enclosing it in a sad cardboard box. They are served, to take away or for delivery, in glass jars that customers can bring back or reuse. A model particularly suitable for office areas, stations and delivery kitchens.

Scarpetta, Haarlemmerdijk 125, Amsterdam, Pays-Bas

Glass jar of pastas from 12€ to 17€.