École Ducasse announces three culinary trends for 2026: low-sugar desserts, plant-based cuisine, and garden-to-plate

École Ducasse, named the World’s Leading Culinary Training Institution for the third consecutive year, has revealed the key culinary and pastry trends that will define 2026. 

True to the philosophy of its founder, multi-Michelin-starred chef Alain Ducasse, the institution observes a profound evolution in culinary practices, driven by the pursuit of balance, naturalness, and meaning.

Low-Sugar Desserts

Pastry continues its evolution in 2026 toward less sweet, more subtle creations focused on the true flavor of the ingredients.

Chefs are perfecting their mastery of sugar, playing with bitterness, acidity, and texture to reveal the aromatic complexity of fruits, grains, and chocolate. This approach serves a dual purpose: preserving consumer health and enhancing the tasting experience.

Fruit, in particular, is becoming central to this philosophy, valued for both its nutritional qualities and its aromatic and visual richness.

Plant-Based Cuisine

Plant-based cuisine is consolidating itself as a fundamental pillar of contemporary gastronomy. By 2026, it is no longer simply an alternative: it has become a fully recognized field of culinary expression.

Far from being limited to the selection of ingredients, this approach is based on specific techniques such as fermentation, gentle cooking methods, plant extractions, the preparation of concentrated juices and broths, and the roasting of seeds and grains.

Chefs are developing high-precision methods to enhance plant-based ingredients, refine textures, and deepen aromatic intensity.

From Garden to Plate

The third major trend for 2026 lies in a more integrated approach to production, from garden to plate.

The use of edible plants, fresh herbs, flowers, microgreens, and local products is becoming a hallmark of culinary identity. Chefs are developing family gardens, collaborating closely with producers, and rediscovering forgotten varieties to enrich their flavor palette.