Diverse, exquisite and bold styles that break through your impression of original Nordic cuisine.
Nordic cuisine is constantly attracting the attention of the world, whether it is the attention of culinary elites or the fans of gourmet food.
Nordic cuisine has always led the way in dining with the use of fresh local ingredients, a unique sense of innovation, and an emphasis on the diners' dining experience, with a balanced, pure and precise culinary philosophy.
The Danish three-michelin restaurant Geranium is characterized by its naturalness, thoroughness and vitality, such as the depth and purity of Danish trout in 3 ways, one is marinated with the aroma of juniper nuts, the other is a sauce pie with roasted cauliflower and fermented cauliflower, and air-dried cream trout, allowing diners to feel the pure and ultimate different flavors.
3 flavors of Danish trout
Finland's two-Michelin-starred restaurant Grön is based on seasonal organic and wild ingredients, fresh food naturally has a good taste, but there are also many fermented wild foods here, so animals and plants contain more complex flavors, such as this seemingly dark dish of tender cod tongue, with cabbage, bear onion, fermented garlic and concentrated gravy, very unique.
Cod tongue
Kenneth (right) and Christian (left) work on plant ideas
The plate uses 50% vegetables and 50% seafood, but Kenneth also uses a special ingredient.
Local details of the combination
Whimsical "snail caviar"
In addition, the plate is paired with oysters, mussels and a variety of vegetables to create a beautiful yellow-green "nature".
The green foliage pattern at the bottom of the plate also comes from Flora Danica
Roast veal juice is served with mustard seeds and thyme leaves, as well as round slices of egg yolk skin. The baked root parsley in the middle of the tray is made into a circle of bone shape.
Local composition details
Toasted calf ribs are served with juniper berries, parsley and lemon, and the inlaid shape is made with creamy wild mushrooms in a postmodern art style.
Inlaid creamy wild mushrooms
Using a large number of fresh and green seasonal vegetables as the main ingredients, leeks, Jerusalem artichoke, cucumbers and stewed shellfish are also prepared, and cold potato salad is prepared with horseradish, dill and crispy vanilla petals. Asparagus is served with creamy oysters and parsley, and mussels are served with a white wine sauce.
The plates include shellfish, celery, rhizomes and fennel seeds, cauliflower and celery caviar, scallops cooked with wasabi and oysters, green zucchini with sprouts and salad emulsifiers, and specialty tarts and mayonnaise cream sauce with dried Arctic seaweed.
Cauliflower with vegetables and celery caviar
Cold, low-key, minimalist is people's initial impression of Northern Europe, this time we also see the new characteristics of Nordic cuisine, delicate and exquisite without losing the gorgeous, the chefs' creativity is bold and imaginative, full of vitality and vitality, there is also a natural sense of art, but the unique ingredients and wonderful experience that have never changed are still the culinary secrets of Nordic cuisine to win word of mouth.
Force, as well as a natural sense of art, but the unique ingredients and wonderful experience that have always remained unchanged are still the culinary secrets of Nordic cuisine that have won word-of-mouth.