Newspaper article Evening Gazette (Middlesbrough, England)

Nordic and Nice; Restaurateur Claus Meyer Co-Founded Copenhagen's Noma, Aka the Best Restaurant in the World, and Now He's Taking on New York. Having Spearheaded the New Nordic Cuisine Food Revolution in Denmark, He Talks Home Cooking with ELLA WALKER

Newspaper article Evening Gazette (Middlesbrough, England)

Nordic and Nice; Restaurateur Claus Meyer Co-Founded Copenhagen's Noma, Aka the Best Restaurant in the World, and Now He's Taking on New York. Having Spearheaded the New Nordic Cuisine Food Revolution in Denmark, He Talks Home Cooking with ELLA WALKER

Article excerpt

FRESH from an appearance on Saturday Kitchen, Claus Meyer is in a sea-blue three-piece suit and has spent the morning chopping up a raw inner-thigh of beef to make beetroot tartar with horseradish.

The restaurateur, businessman and chef is what you'd call supremely Nordic - from his no-nonsense attitude, to his chiselled, Viking cheekbones.

That and the fact he spearheaded the Nordic cuisine food movement and co-founded Noma, widely considered the best restaurant in the world.

"It's difficult to compare anything with Noma," he muses, "but it wasn't my achievement alone, I had a very good chef and friend and partner with me down the road in Rene (Redzepi), and he grew a lot through the project.

"He was an unknown chef when we started, now he's the most known chef in the whole world."

Noma sent Claus stratospheric in the world of food, while driving the New Nordic Cuisine movement, and developing a manifesto for it in 2004 saw him define and develop a whole new way of thinking about and working with food in Denmark, focusing on simplicity, seasonality and freshness.

"Not only did we launch the Nordic Cuisine," he says proudly, "we also launched the concept of any region having the potential - not only the right - but also the possibility, to suddenly capture the moment."

However, Claus' personal ideas on food, and his recipes for home cooks, have only just become available in the UK.

When he first wrote The Nordic Kitchen, it was at a time where, he explains, having launched Noma and Nordic Cuisine, he "wanted to translate all the culinary ideas and bring them into a home cooking context".

Claus says: "I consider my food, or any food, like a draft - people should not be afraid to change the recipes slightly, and they should definitely season it so it works for them.

"Seasoning food is very important, chopping up things and putting them in a salad bowl is so easy, but getting the dressing right? …

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