The New Nordic Cuisine movement represents a fascinating evolution in the world of gastronomy. It is a philosophy that combines traditional cooking techniques with local and seasonal ingredients, the result of which is an unforgettable culinary journey. In this blog post, we’ll explore the origins and core principles of this cuisine, highlighting some renowned chefs and restaurants at the helm of this exciting movement.
What started as an experiment from starred restaurant Noma in Copenhagen grew into a whole food movement. Simple, pure, fresh, healthy, honest, authentic, green, ethical, safe, locally and within the season: the New Nordic Cuisine put Scandinavia firmly on the map as a culinary destination.
“The New Nordic Cuisine revolutionizes our relationship with food, combining innovative techniques and local, seasonal ingredients to create an unforgettable culinary journey.”
Claus Meyer and chef Rene Redzepi of the renowned restaurant Noma in Copenhagen joined forces years ago and started to devise dishes that they could make from their own environment. Wild native berries, fish, oats, rye and barley were used to capture Scandinavia in a recipe. New ingredients, combinations and ways to prepare them were used to create a whole new kitchen.
Although the New Nordic Cuisine encompasses a wide variety of dishes, it is firmly established on several key principles:
- Seasonality: New Nordic chefs are deeply committed to using fresh, locally sourced ingredients that are in season. By doing so, they promote the biodiversity of Nordic ecosystems and ensure each dish showcases the best, most flavorful ingredients available.
- Sustainable sourcing: Driven by a strong sense of environmental responsibility, New Nordic restaurants prioritize sourcing their ingredients from local farms and producers. This practice not only reduces their carbon footprint but also supports regional economies.
- Health benefits: The New Nordic Diet places emphasis on nutrient-rich, minimally processed ingredients. By incorporating more plants, whole grains, lean proteins, and healthy fats, it promotes overall well-being.
- Creativity and innovation: New Nordic chefs strive to develop innovative techniques, experimenting with unique cooking methods, and flavor profiles to elevate the gastronomic experience. They also draw inspiration from traditional Scandinavian methods such as pickling, preserving, fermenting, and curing.
“With a focus on nourishing, sustainable, and imaginative cooking, the future of the New Nordic Cuisine is one that promises endless growth and inspiring flavors for generations to come.”
Good taste with respect for the environment
Those who join Noma unmistakably recognize the Lagom principle in the menu. Not too much, not too little, but just enough. In the online manifesto for the New Nordic Cuisine a number of points are mentioned for which the new kitchen stands for. It combines a sense of good taste with knowledge about healthy food, respects nature and the environment, and uses local professionals and suppliers as much as possible.
In 2015, the documentary Noma: My Perfect Storm, which goes deeper into the New Nordic Cuisine and the ins and outs of one of the world’s best restaurants, was realeased. For those who want to taste the new Scandinavian cuisine themselves, it is no longer possible to go to Noma for this, the restaurant closed its doors in December 2016. However, a new concept is being prepared, where the New Nordic Cuisine will undoubtedly be brought to a new high.
“New Nordic Cuisine triumphs not just as a gastronomic experience, but also as a celebration of regional biodiversity and the support of local producers.”
The New Nordic Cuisine has successfully shaken off the constraints of traditional gastronomy, carving its innovative path through flavor, technique, and a renewed respect for seasonal, local ingredients. As more chefs and establishments embrace its principles, the possibilities for this remarkable cuisine are endless. For diners, it promises an unparalleled culinary experience where fresh, sustainable ingredients and creativity come together to create a revolution of taste.
Last Updated on April 1, 2023