New Nordic Cuisine
In November 2004, on the initiative of the Danish chefs René Redzepi and Claus Meyer of the then newly opened Noma restaurant, chefs and food professionals from all the Nordic countries met in Copenhagen to discuss how best to develop what they called the “New Nordic Cuisine”. In particular, they sought to emphasize the need for what they described as “purity, simplicity and freshness” as well as increased use of seasonal foods. Restaurants were encouraged to develop traditional dishes making use of ingredients benefitting from the local region’s climate, water and soil.
Pear ice cream with black tea. By Nordic Star Chef Ronny Emborg.