The rise of the new Nordic Cuisine
Honest to goodness, simple and close
to the origin of the product, rooted to tradition makes for New Nordic Cuisine!
WHAT IS
NEW NORDIC CUISINE?
Not
many people spoke of Nordic food until a few years ago. Today, Chefs like
Kristian Bauman once an apprentice of René Redzepi, pioneer of New Nordic
cuisine at Noma, promote local producers thus being autonomous within their own
country, which is then joined with culinary traditions and instincts from
through the globe. Restaurants including Gro Spiseri make the concept of using
local organic and biodynamic produce from farms in and around Copenhagen to
another degree. It literally practices what it preaches, as the produce grown
at their rooftop farm here is used in sensational dishes that changes with the
season. Additionally, at dinner one is seated at a long table in the glass
house where you even get to talk to the other diners during the night.
Food
that is simple and is made with a few ingredients from the region where we live
and areas neighbouring us which could be the forest, the sea or the mountains
etc. Born in 2004, the New Nordic philosophy encourages traditional and
seasonal food products. It's a fine merger amid fresh, cyclical and
well-looked-after flavours, read preserved and stored on a farm only to be
relished and consumed through the seasons. A good example would be that of
salted gooseberries, pickled wild blackberries and currants at 108,
Copenhagen’s additions to an ever-changing menu that cabinets locality,
seasonality and sustainability. as exciting to the general public as it is to
the foodies around the world. A slice of pancake with orange marmalade and
homemade cheese with a cup of tea on the side is a great example. Danish
cuisine prides itself on organic, sustainable and local products and even the
most basic food is delicious. I can’t stress enough how good the Rye bread,
homemade jams and porridge can get here.
Each
food vendor at the brand new Reffen Street food market in Copenhagen has been
selected based on their superiority and pledge to Reffen’s diminish and recycle
sustainability concept.
Interestingly
if you have an Organic certification, you get a concession in the rent. From
falafels to Mexican burritos to classic Danish, you will find it all here.
ETHOS
Today, the New Nordic ethos
prevail in proficient kitchens across the world.
The
World’s finest restaurants play a significant role in redefining the future of
the concept, reimagining old-style produce and dishes in pioneering ways and
preserving a low carbon footprint by showcasing the most local, organic
NOT JUST
FINE DINING
It's not that sustainable
cuisine, dexterity and culture can comingle in fine dining only and is
ingredients possible. Chefs are dedicated to giving local produce the reverence
and care it deserves, serving up enthused plates.
Rupali
Dean is a Delhi based food & travel writer
.
No comments:
Post a Comment