The king of Nordic Cuisine – MSN

Rene Redzepi’s ability to distill northern landscapes into innovative dishes has turned his fine dining establishment Noma into one of the world’s best.

The Queen Of Nordic Vietnamese Cuisine Meets The King Of

Chef Anh Le is the Queen of Nordic Vietnamese cuisine, and Peter Cuong Franklin is the King of new Vietnamese cuisine. During Anh Le’s trip we asked Peter to …

Manifesto for a New Nordic Cuisine | Food & Wine

Though both respected the traditions of Scandinavian food, heavily reliant on smoking, curing and other methods of preservation, they felt that their New Nordic cuisine should transcend those techniques and explore the region’s relatively overlooked fish, game and produce, from the Arctic tundra to the Norwegian fjords, as well as utilize more contemporary approaches to cooking.

René Redzepi – Wikipedia

René Redzepi (born 16 December 1977) is a Danish chef and co-owner of the two …

Born: 16 December 1977 (age 40), Copenhagen, Denmark

MATCHESFASHION.COM Woman on Instagram: “Planning a trip to


1,594 Likes, 22 Comments – MATCHESFASHION.COM Woman (@matchesfashion) on Instagram: “Planning a trip to #Copenhagen? The king of #Nordic cuisine @reneredzepinoma has …

10 Delicious Nordic Food Trends To Try Now – Honest Cooking

Of course, New Nordic Cuisine is all about revitalization, but Nordic chefs don’t forge onward without a nod to the past. It’s all about making the old, new again, Grandmothers hidden recipes are reborn in new and unheard of ways.

Top Chefs in Sweden: The New Nordic Cuisine (Part 5)

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Mar 20, 2015 · In the final episode of the MUNCHIES Guide to Sweden, we explore the growth and popularity of New Nordic Cuisine. Our host Ivar travels across the country to meet the chefs who are influenced by defining this new …

Autor: Munchies

Nordic Cuisine

The ingredients for all Nordic Cuisine products are sourced from trusted suppliers. Many of the ingredients come nearby such as our vegetables for example which come from our own contract farmer. The basic principle how we make the most of our stocks, fonds and sauce bases follow the same steps and are made just like in the kitchen.