In February of this year, in the coldest month of one of the coldest lands on our continent, the "version 2.0" of the restaurant already elected, four times, the best in the world opened its doors: Noma in Copenhagen.
Copenhagen, neighbourhood (and Free City) of Christiania. Here, René Redzepi, chef and co-owner of Noma, has decided to move the headquarters of his now historic local.
Similar to our idea of hedonistic sustainability, where the most sustainable city is also the most pleasant to live in, Noma has opened the way to a kitchen based on shared values of creativity and respect for the environment. Bjarke Ingels, BIG founding partner.
Narrow the field down, and then a bit more
The arrival of the new Noma marked a further step in the direction of limitation: three main themes per year, which are decided on a seasonal basis, according to the guidelines of chef Redzepi.
A philosophy made of authenticity, tradition, seasonality, ethics and sustainability. The same philosophy that has turned Noma into the temple of the "New Nordic" movement.
The New Nordic movement
In 2004 twelve Nordic chefs, headed by Danish chef Claus Meyer, decided to establish and write down ten principles that, from that moment on, would have guided the choices of those who animated the kitchens of Denmark, Finland, Norway, Sweden and Iceland.
First of all, local ingredients: to diversify the taste by reintroducing dishes based on ingredients of ancient use, such as wild herbs, cloudberry, whey, Limfjord oysters, pine and juniper.
However, the long-term goal was much higher: to restore the Earth's balance.
Yet, limiting the demands of the New Nordic movement to the use of local raw ingredients, as different as they can be, would be very reductive.
And all lovers of good food cannot but thank them.