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The bones of what makes a marvy restaurant don't change from year to year: lovely ambience, wonderful service and, of course, a delicious meal that lingers in memory far longer than it does on the soup buds. But that constancy doesn't mean the industry isn't constantly evolving.

We asked top chefs from Erie to talk about what they see taking place in the restaurant business in 2012. Most said higher food prices and more refined customers means new trends to smaller portions, healthier choices and locally purchased eats in 2012.

We also asked them to detail some of their personal food choices. Their answers on those questions are entirely illuminating.

Turns out that these chefs, while they definitely appreciate a good collation, certainly aren't food snobs.

The interviews have been condensed.

Bertrand Artigues

Holder and executive chef of Bertrand's Bistro, 18 North Deposit Row

FOOD trends in 2012? Plates are getting smaller. You're seeing smaller portions, but more of them. It's a way to shield money. For instance you'll see two or three bite-sized desserts on a plate rather than one big pud. That way you'll experience several different tastes on the same plate. That's really the French way anyway.

Source: GoErie.com