Column Jesper Efferbach Columnist Jesper Efferbach discusses the importance plating food plays in the overall Nordic food culture experience where tableware and food merge in synchronicity…
Nordic cuisine; it’s about the total experience As a trained Danish chef going through my apprenticeship in the ‘90s, I was part of what some people called the ‘Nordic gastro revolution’. We went from a spotlight on the French kitchen and nouvelle cuisine (introduced during the late ‘70s early ‘80s), where the focus was on quite a lot of smaller French-inspired presentations and dishes, of course, based on French ingredients to, what we chefs called, “nose to tail cooking”. We took a step back and moved the focus to local ingredients and produce, as well as (and maybe most importantly) using
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The New Nordic Food Manifesto was signed by a group of leading, and up and coming, chefs including Claus Meyer and René Redzepi in November 2004, creating the foundation of new Nordic cuisine, and launching the movement behind world famous restaurants such as Noma. 46 TABLEWARE INTERNATIONAL: HoReCa
protein and vegetables as much as possible while always using products in season. This inspired the signing of the New Nordic Food Manifesto in November 2004, where a group of (what was to be very prominent) Nordic chefs created the foundation of “new Nordic cuisine” with a deep focus on the combination of
and freshness, combined with innovative, creative platings and presentations. Today this has turned into a multimillion industry, and the foundation of new Nordic gastro tourism, as well as securing Nordic chefs and restaurants a place as front runners of global gastronomy. There are no less than six three Michelin starred chefs, 15 two
“Maybe we Nordic chefs, like our distant ancestors the Vikings, have in our own way, left a clear (but different) mark on the world of today” traditional resource efficient cooking methods necessitated by our harsh northern climate. There was smoking, pickling and drying, as well as a 100 per cent focus on local, seasonal foraged and sustainable ingredients, emphasising purity
Michelin stars and 75 one Michelin stars, as well as 39 Michelin Green star restaurants in 2025. Not forgetting three gold, four silver and four bronze medals at the Global Bocuse D’or competitions. Very often when people