New Nordic Cuisine Manifesto NOMA 2011

new nordic cuisine 1

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new nordic cuisine

introduction

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what is new nordic cuisine?

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the new nordic food program

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nordic ingredients are unique!

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nordic terroirs

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the nordic food ambassadors

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globalisation, food and identi ty

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icehotel’s award

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health and nordic food

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bocuse d´or winners

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introduction

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what is nordic cuisine manifesto introduction idy s rual  hs ra  glbalsa. A aarss  h  ar ad hr  m rm s ssal  ur sl-mag ad ur ss  blgg. A appra  lal ulary rad s jus  asp  hs, ad s  mr mpra ha vr. evry rld us has vlvd rm h d  prsrv d r uur us ad  uls vary  rdr  prm rav avurg, gd halh ad llbg. th nrd urs hav a rh vary  lal mr-lmas, ad ar hararsd by rm slms, sparsly ppulad aras, lg asls ad hgh muas. ths has ssad may rav adapas  ra marals, dshs ad rads. th ld lma brgs us ghr  sals ad urags h dsr  a ll. nadays,  als a  gra d  a halhy lsyl, ad mphass h aural avurs  ur rld-lass mdr us.

th pal hr  nrd us usd  b a lsly guardd sr, kp by a sl . n, hs rm vry rr  h rg ak gra plasur  rg h harar  ur par  h rld  hr d, ad h sam da has bgu  u vryday kg. n nrd cus has bm a mvm, drv by h dsr r a mm ulary dy ad sprd by h xll  ur ra marals. As hs mvm’s prfl gr, h nrd msrs  d, agrulur ad fshrs ad  play hr par, by hlpg  smula ravy ad -rda dspara avs ards a mm gal. th nrd cul  Msrs ad h nrd iva cr lauhd h n nrd Fd prgram  2006 ths brhur, mmssd by h prgram’s 14 d ambassadrs r a raal aud a Bus d’or eurp 2008, prss a br  rdu  n nrd cus. w hp yu jy !

th hsry  ur prdus, mbd h h xprs ad va  ur hs, maks nrd us spal, maks  smhg  b prud . n nrd Fd prms h uqu quals  nrd us. w suppr hs rk ad h rgg  ls as ad sld rks r h uur. Bs rgards n c a e Øvå President 

i nvb 2004, n ,      pl g    pl  vlpg   n  l. t g l   10-p  lg  b  vlp  n n c.

e rvk Chairman of the New Nordic Food program

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wHAt is new nordic cuisine? i s o sy o r  ulry rdo pbl o mhg h gr, sblshd uss o h world. ad nw nord cus ’ b dfd by wh  should o lud. exo sps wr rodud o h rgo mor h  housd yrs go. th poo oly rrvd  oupl o urs go, bu s ow  grd d hrrs lm o our us. isd o dfg nord us by wh  s o, w should look  h vs o h popl who joy d dvlop nw nord cus. i nvmb 2004, h h r rzp a cla My, h  bh h ly p dah aa noMA  cphag, v h mv a hak   h g’  l  a ympm  n n c. th v  h lah  h “th n n c

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Ma”, hh a a p by m  h Ma”, g’ p h a  pal. i 10 p xp h val  hh a n n c m b ba     mak  mak  h l by v   lav a y. th v  cphag mak a mpa p  ha   k a h

“n n c Mvm”. th ma pm a  ba  py, mply a h,  ha l h hagg a. M   b p by aal h a h   g ha b m h n rg’ lma, a a l.

A ya a h gg  h ma, h pla p h h Åh dlaa,  hh h n m  fh, agl, y a  a h pp  h n n F pgam. thy la ha h g hl pm h  a vy  n g, vlp a

1. To express the purity, purity, freshness,  simplicity and ethics that we would  like to associate with our region. t nd c m

 nor u a ra a ommo nor oo ulur ha r h qual o our rgo – pury, mply, ury a h. th mao a h Århu dlarao mboy h am ha  nor u houl b ba o uaabl a hal oo prouo. i houl hav a rog rgoal prpv, a lo rlaohp h popl a aur, a xpr h vry o h rgo. th lar nor Foo Prolamao uppor a upplm h mao a h Århu dlarao. i  ou praal gul or ho volv  mplmg h prpl o h mao a h larao, hhr  agrulur, hr, raura, raura, ma arg or v  hr o aly lv. PoPuLar moVement

th ba prpl o h mao oul aually b appl ayhr o h pla. evry rgo a ao ha  o uqu oo a rao ha oul b vlop a r  oly popl r aar o hr poal. n nor Foo’

rgh om rom h hoppg boar a h ov –   a popular movm, op o all a hou ormal ruur, a movm rom h graroo. i ha b pr by a p a gu huam or vlopg a , halhy a ay nor oo ulur. Hovr, h movm  alo harply ral o h ay oo ha prvouly b prou  h rgo, .. h u mpha o avour. through h n nor Foo program, oo mr hav oply a larly lar hr uppor or h op, a promo h valu oul  h n nor cu Mao. simPLicitY

smply  a ky harar o nor u. Frh, iala, ia a ch ookg hav all volv ovr may ur, u hghly omplx mho, a omb a hug rag o gr  hr h. smply   may ay h oppo, a  ul r ompo a rl mor upo hghqualy prou, gro ur nor oo. nor gr ar prou  a amazg umbr o vr mro-lma

ha u hr avour. th loal rplay o  ol a lma, oupl h g vry, prov h ba or a hug vary. igr houl b  a rogabl, a hr prparao a prao houl brg ou hr loal harar. PuritY

th nor laap  parly popula, h va ara o uouh la, la ar a pur ar – all o hh ha a f o gr a o oo. wl brr, ru a muhroom, gam a h hav alay b mpora ap o nor l. Ahvg harmoy h h vrom  mpora –  r h mag  hav o nor oy.

freshness

th op o rh  mpora a al kg o aoal prou. A a rul o our log, ark r, raoal nor u ha vlop vral rmarkabl mho o  orvg oo. covrly, h rahr hor a h grog ao ha ourag a lbrao o rh h ragh rom h ar; o l brr a muhroom ragh rom h oo; o ruy,  aparagu ragh rom h l; a o rh hk a lamb  ao. saoaly a h opporuy or vryboy o gahr oo  h l mak rh a mpora lm o nor oo.

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tHe new nordic Food ProGrAM w re e ari te wrkp, mse  nri flb? or nri meu Lguge, nri ml hue  nri delig? tey re ll prje iiie iii e by e nri cuil  miier’ mii er’ ne nri f prgr.

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 At the Nordic Council of Ministers, Lise Lykke Stefensen picked up on the ideas contained in the New Nordic Cuisine Manifesto, and the Århus Declaration was drawn up in 2005. Approximately a year later, the New Nordic Food program was was launched, with a three-year budget of € 3 million (half of it controlled by the program’s steering group and half by the Nordic Innovation Centre). The New Nordic Food program has helped to fund a wide variety of projects.  All are listed below below,, followed by brief presentations of four of them.

 2. To reect the diferent seasons in the meals. The Nordic Cuisine Manifesto

NEW NORDIC FOOD PROJE PROJECTS CTS See www.nynordiskmad.org

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Arctic Taste Workshop and Market Bilberry – Towards functional food markets Explore – Experiencing local food resources in the Nordic countries ID-NORFOOD – Platform for Nordic identity of regional foods Logistics and the retail network Meat, milk and cheese from old Nordic breeds MmmmmSeafood New Nordic Food and Culture Night 2007 New Nordic food for youth NNM – Forum for Nordic domesticated corn types Nordic Championship for Hobby Cooks Nordic Chefs Congress Nordic collaboration for production of handmade cheese Nordic Delights – food specialities as attractive holiday souvenirs Nordic Dishes Report Nordic Food and Food Culture Nordic Food in Nordic Media Nordic FoodLab Nordic Gastronomic Innovation Camp, NGI camp Nordic Gastronomic Innovation Camp, part 2 Nordic Malt House Nordic Menu Language Preparatory seminar for Nordic School Food Network Slaughtering on the farm in Nordic countries

MMMMMSEAFOOD The local market or seaood has been somewhat neglected by the key players in the industry, as the volume and economic value o exports is ar greater than the domestic market. The objective o the MmmmmSeaood project is to strengthen the domestic Nordic seaood sector by developing new product concepts or young adults and amilies. These concepts must be easy to use at home and elsewhere, and must promote healthy, top-quality seaood.

EXPLORE – EXPERIENCING LOCAL FOOD RESOURCES IN THE NORDIC COUNTRIES High-quality restaurants with menus eaturing regional specialities encourage local and rural development. This project collates inormation about how these types o restaurant contribute to local development. It also looks at ways o  reducing bottlenecks and increasing the value generated by regional ood products and by tourism in rural areas.

NORDIC FOODLAB Nordic Foodlab seeks to make sure that the avour o Nordic ingredients bears comparison with those o the world’s great cuisines. Nordic Foodlab works closely with researchers studying Nordic ingredients. The new knowledge generated about products and processes will be shared with ches, product developers, teachers and other proessionals in the Nordic Region and the rest o the world.

NORDIC DELIGHTS – FOOD SPECIALITIES AS ATTRACTIVE HOLIDAY HOLIDA Y SOUVENIRS This project will seek to exploit and combine the natural benefts o a unique primary production with ood culture and gastronomy, in order to create interesting products or the tourism industry and new job opportunities or producers. Origins, packaging and design concepts will motivate customers to buy, and at the same time will generate a sense o pride, as well as profts, or the producers.

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nordic inGredients Are uniQue! it has take us a whle to wake up to the act that our cuse s ow beg ackowledged teratoally.. But what s actually teratoally actu ally so specal about nordc food?

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3. To base cooking on raw materials which characteristics are especially  excellent in our climate, landscape and waters. the nordi cuisie maifeso

the nr lmae lue lg ummer ay, h emperaure ha aally reah rpal level, bu uually rema mparavely l. durg er, r peerae eep  he gru, upeg all le – lug baera a ug. oly he hare  pla a l amal urvve hee .

a he e reul  mehg peal. due  ur level  he l, l  lgh a lle armh, he r gr eep a he arr beme rpy, ee a ruy. Maybe he be  he rl?

our gegraphy ha ae mall pru u, pae ell apar. F ha’ alay bee eay  ba a beg rugal ha bee a vrue. Perhap   beaue e are ejyg me   pley ha e  are  h pre  ur bakgru a ur  ulure.

cl-aer fh have ake he gurme reaura  Frae by rm. i ju a e hr year, Le skre – he pag   early er – have ake  a peal au. thee fh mgrae rm he Bare sea  he nrega a, a are   Par h 24 hur  beg augh. th  a peal pru a he large, ealy ake flle  a ar  rehe.

Grg a arr  e  he le agrulural lmae  he plae  que a aheveme,

c erve alg h  re a lver ha lg bee a er avure  he rh. we  have

he ppruy  h ha reh fh  really lke, a bh ema a au are hgh. cluberre, hh gr parely  ur muau reg, are paakgly pke e by e. ther avur  uque a hey a be re hu ave. the peple  he nr ure lve  ea hem u  ea – a remer  lg alk, pe laape, lue a he heer ejyme  aure. we relve ur memre  pkg he berre a e ejy hem a chrma r urg amly elebra.

Preerva ehque, uh a ryg, ermeg, mkg, alg, pklg a preervg mea, vegeable, ru a fh, have r eure eable peple  urvve lg, ark er. i he nr ure, hee meh have evelpe  exepal ay  ag bh ulary a em value  ur ra maeral.

the uque mr-lmae  he nr ure prue apple ha are que peal. Freh, ruy a ee, hey have he m arma a ull-be jue, rh  avur.

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nordic terroirs the rench word erroir is dened as he combined condiions ofered by naure – soil and sun, wind and rain – ha endow ood wih is i s unique ideniy. ideniy.

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wha guh h    Buguy Buguy,, h Ml  Gmay, h g ll ha g  h vla l  Puy, h ppp   epl  h Baqu uy a h hp’ h  saa m n agulual pu? th a l  h . i  h u    g a h pu ma m hm ha mak hm uqu. Bu     xaly ha   pal abu n    a  ull u amb  ag a aav n u, ah ha ju a upal makg gmmk. ou g  la  h a h, bu ha vy pal a avuabl lma 

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 pug a g. nh l  eah jy a mpa lma h a m h qua. th  u   hg: ly, h n lma  pmaly aal; ly, ly, h a u a bal  gg . th Gul sam u ha v h hm aa  nay, ila a Gla hav - a. ou ggaph p al ma  hav vy pal lgh . A h lg, ak  m h lg, lg ay  h uqu n umm. umm. Lgh y a aylgh hu a mpa  pla, a hy v all  h gy, a h pal avu,

m ulgh. ou abua  lgh pv ply  pal avu bu h   h   h y – m   b h xll a maal ah h kh. A pla’ ably  vlp  pal avu ug h ulva p   ju p up  la. th ay  g   ju a mpa. i yl  h l , h avu ll uf. ivly ulva pla, - h l, a m a a a  mplx mpu. dlug h avu  h ay lav ll  h aul am’ gp, a  l m   h  ap. nuug pla ug m-

a a ll-bala uhm uag h vlpm  avu a pv h b   xpg h . clma  a al hav a pv u  h ulay qualy  pla a u. Pla  muau g, a abv a lvl, a xp  ga qua  ulavl aa. th a amag lvg gam, bu h pla p hmlv h hk k a g pgma  bh lav a u – a au’  lug a  g  bh halh a avu. th phm  alay ll k m  pu. r   h  plyphl, hh a

4. To combine the demand for good  taste with modern knowledge about  health and well-being the nordi cuisie maifeso

msly ud i he ski  he gape. they give clu  he ui ad pec u bdies. Plas g a high aliude ae paiculaly ich i aixidas, hich have a beecial efec  u cadivascula sysem. the ndic eis has he advaages, . ou summes ae geeally cl, bu he vaiai i empeaue is quie lage, ad h summe days ae e lled by cld ighs. these empeaue chages, ad he lg peid m blssm  haves ad m seed  sh, pduce vey special cdiis  pla gh. whe he climae chages, plas mus adap i de  suvive. A cmplex climae geeaes

me cmplex plas caiig me cmplex amaic cmpuds, especially bie ad su cmpes, hich cibue  hei avu. Faua ad a ha live ad g ild i he ndic regi have a ndic ase ad hei  special chaace. this is hy ds m hese ild ladscapes ejy such high saus amg pessial ches day.

19

tHe nordic Food AMBAssAdors fouree abassadors have bee appoied as par o he  he new nordi food progra lauhed by he nordi couil o miisers. the abassadors are behid various iiiaives o prooe nordi ood ad gasrooy. gasrooy. their ask as abassadors is o prooe ieres i new nordi food.

21

w akd hm m q ad hr ar hr ar. Questions 1. i your ve, ha s he ma am of he ne ne nordc Food program? 2. ne nordc Food has egedered grea eres, eraoally as ell as a home. to to ha do you ascrbe hs success? 3. wha do you value mos  nordc cuse?

From let: Kim Palhus, Eivind Hålien, Einar Risvik (Chairman o the New Nordic Food program), Tine Broksø, Wenche Andersen, Anne Sofe Hardenberg, Carl Jan Granqvist, Karen Kjældgård-Larsen, Michael Björklund,

5. To promote the Nordic products and  the variety of Nordic producers – and to disseminate the knowledge of the cultures behind them. th no cus mso

denmarK

finLand

r rzp, Chef, NOMA restaurant in Copenhagen

Juh Kokoj, MP and farmer 

1. i s mpra ha n nrd Fd hlps  ra a dy r nrd us  h raal rsaura s. nrd us s a ll dfus a h mm, bu ur gal s  ur   a sgl p, lk h Mdrraa r iala uss. 2. n hgs alays gra  rs. nrd us ad n nrd Fd ar a mvm. w hav bgu  rals ur  srgh. 3. cls a h aur ad a hal ay  hkg. Pury ad lsss  aur ar ky ps  h rsaura sr.

K Kjælgå-Ls & t Boksø, Claydies. Ceramics designers 1. n nrd Fd Fd shuld b r vry ad shuld mak us mr sus  ur nrd dy. i shuld hlp  brg dvrsy ad ral  radal nrd d ad a halhr ad mr susaabl lsyl. 2. o ras s h qualy  h prdus. nrd us has b rasd  gurm saus. Fr h rld a larg  s als smhg lss amlar, smhg x. n nrd cus s pur, smpl, halhy, aural ad  ass s gd!

1. i a  vy ha nrd us s smhg valuabl. w hav may mm valus, hh  a ad shuld dd. 2. th a ha  hav d s ll  raal kry mps has arad rld-d rs  n nrd Fd ad nrd cus. 3. i s mpra  saguard h avur ad ssy  ur grds. th nrd mu s smpl ad lar – h grds spak r hmslvs.

K Plhus, lecturer, chef, Laurea University of   Applied Sciences 1. n nrd Fd srvs as a lmv, hh ll pu nrd gasrmy  h rld map. 2. nrd grds arry h sa mp  aur –  pury ad  h sass. Ad hy hav avur! nrd d s smpl ad asy  prpar ad ass aas. nrd us s a gu alrav all vr eurp. 3. our rsh grds rm rm ds, sa ad laks, lk mushrms, vda, hrrg, harlls ad gam.

3. th hagg  h sass. th arly  pas, h srabrry sas, appls  h auum ... th jy  apa!

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faroe isLands L sø, Owner and chef, Gourmet 

restaurant in Torshavn 1. tha e have sared o value he igredies igredies e have i our regio. we o dare o experime more, ad ha comes rom a e sese o pride. 2. nordic ood is simple, pure ad very fely avoured. we have somehig e o ake ou io he orld, somehig o high gasroomic qualiy. 3. t he fe avour o our produce, such as fsh ad shellfsh ad he ay our ood culure also ecompasses healh ad he evirome.

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6. To promote the welfare of the animals and a sound production in the sea and in the cultivated as well  as wild landscapes. t n cu m

GreenLand

sguu hll, Restaurant owner, TV chef, author.

 a sf hbg, working with Arctic

Organiser of Food&Fun in Reykjavik 

Food Specialities and branding Greenland  1. i hp n n F ll hlp uag halhy ag hab a ha ppl ll a  valu h  lal a gal g. ig m Gla hul b lu  n n cu. 2. th h, h puy, h u  h lg, lgh umm gh. n u  uqu – a ha mag  gg hugh. 3. th gal a lal pu yu f all v Gla – yu a’ g b pu a hb!

norwaY

ev hål, Director of the Professional Forum

for Food and Drink  1. t t mak h n g a n  b k  h  l.

iceLand

Blv J, Managing Director of the  Áform branding project  1. Aakg glbal   h n n u’ xpal la, h pu, halhy a mpl  a h a  lg h g pak  hmlv.

2. wl avl a um   h a a h n g   a -ma a. tu   u qualy a galy  u g . n u  g mp au h l – aally, ppl a amaz a h g  a.

1. t a a   Pride! 2. th u  n h  mpa aal mp uh a Bu ’o a h n n F pgam a by h n cul  M hav a h plgh  u  a u  ulu. 3. rgally pu , a u h !

3. th  qualy  h , h xp a h ay  hkg. th pu a augh m  g  la aual uug.

2. smpl y, puy, puy, h vm a u  n a. 3. ou uqu n g.

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wenche andersen, Cook on TV2’s God Morgen

Norge 1. Awaree of nordic igredie ad radiio. seaoaliy, puriy, ae, all he poible variaio, akig care of ad developig nordic food radiio. 2. the 2004 cuiie maife o ad all he work ad iere i ha geeraed. 3. t he eao, he igredie, he variey, he puriy, he hiory.

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7. To develop new possible applications of traditional Nordic food products. th nori cuii mifo

sweden ti norrö, Presents and works on Nordic and international TV series about food  1. t pull geher all he dfere d rads  a sgle nrdc dm. A b lke he m “e r all ad all r e”. 2. Parly because nrdc d has uque avur cmbas. Ad parly because he cures are a he rer  cmpes ad d ursm. 3. ne nrdc d s based  radal d.

 ÅLand crl J Grqvi, Initiator of the Dep. of  Restaurant and Culinary Arts at Grythyttan / Örebro Univ., prof of Food Arts at Univ. of Stavanger  1. the ma am  ne nrdc nrdc Fd s  prvde nrdc d h glbal expsure as a brad. 2. i s because  he respec peple have have r he nrdc cures’ plcal serusess ad sably. the nrdc clmae eds ur d h avur ad helps  dee ad dey . our rad  preservg d creaes dsc avur prles. 3. Gd gredes cmbed h h elldevelped sklls ad he ale  creae dshes.

mihl Björklu, chef and owner of the restaurant ÅSS Paviljongen in Mariehamn 1. t spread kledge abu all he derul d e have  he nrdc reg. Parershps beee he nrdc cures s als very gd r ur d culure. 2. we have sklul peple vlved h are dg a e jb. nrdc d s ppular. 3. our derul ad uque gredes! gredes!

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GLoBALi GL oBALisA sAtion, tion, Food And identitY

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8. To combine the best Nordic cookcoo king procedures and culinary traditions with impulses from outside. the nodi cuisie maifeso

People ho do’ live i he nodi regio peeive ou uisie as exoi – uh oe so ha e igh hik. we have iovaive, old-lass hefs ad a uexploied divesiy of igedies, dishes ad adiios. the easue hes is full, bu e have o peviously ake full advaage of  is poeial. Bu hg a ag  happ. iKeA,  xampl, ha had ga ucc  llg sdh d ad   h ld’ xh-lag cag cha. th ha lagly happd bcau d m h ndc rg  pcvd a halhy, ay, pu ad mpl. th d  a  mpa  u   dy ad u pd  ndc culu.

ou culual dy  h bdck up hch  ca ad  a glbald ld. Ad h glbala  d l ha ga pal.

Pama  abu cag ad maag gal jb. iala a pud  h cu ad u   buld a dy.

chc abu h pduc  yu hppg bak ca cbu  a cla ld ad lm vmal m.

i h ialy, may am mak h lvg m ju  pduc - Pama ch. th  a mall-cal, gal gal pduc, ad a cdabl umb  am g a b pc  h mlk ha mal  ialy. F ialy,

Bg  ndc d d’ ma bg aga h d m h cu. i’ abu valug yu ad ad yu ua, hv  h ld yu fd yul. i add, makg a ccu, ll-md ll-md

i  a  d u d ad u ad u  h ld,  mu f u a aa , ad a pd , u  uqu qual. w ca la a l m ialy ...

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iceHoteL’s AwArd

   n    o     i    t    c    u     d    o    r     P    n    e     B    g     i     B  ,    n    o    s    s     l     i     N    n    e     B   :    o    t    o     h     P

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conGrAtuLAtions conGrA tuLAtions iceHoteL! i ceHoteL! t icehoteL  Jukkajärv, sw, wa  r  rv  nw nr   dplma – awar r r fr f r  glgg  ppru avalabl    nr  a  ulur.  Artist: Marizio PerronPhoto: Ben Nilsson/Big Ben Production

F by nway’ M f Agl a F, tj tj r Jha, h dplma f  H wa awa  h iceHoteL f  wk  ghg llaba bw gamy, l, gal vlpm a h p f g. th iceHoteL  h sw p h gal , ma f a sám l f h h g f h n . th hl, ba, hh a h  a ma f , whh bh a a xg g a abl v  abb h l f a  g  a ally q way.

 Artists: Daniel Rosenbaum & Dyland Pillemer Photo: Håkan Hjort 

Photo: Ben Nilsson, Big Ben Production

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th iceHoteL ha a may jb   mall pla. saava m h – a  epa, Japa, ch a Ama –  jy h a, h mgh  a h f, all apla  a gl p. th a  lp h , whh aa g a lp fm all v h wl. th iceHoteL ha   awg gh n g a l, n f a gamy. th jy gav h awa  h iceHoteL amly. cgala!

9. To combine local sel-sufciency  with regional exchange o  high-quality goods. the nordi cuisie maifeso

Photo: Håkan Hjort 

Photo: Karl Andersen Ramström

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HeALtH And nordic Food

34

35

our diet prvides far mre energy than is needed fr mdern levels f activity. we are getting heavier and heavier, and the scial cnsequences f eight-related prblems and disease are huge.

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10. To cooperate with representatives o consumers, other  cooking cratsmen, agriculture, fshing industry, ood industry, retail and wholesale industry, researchers, teachers, politicians and authorities on this  joint project to the beneft and  advantage o all in the Nordic countries. The Nordic Cuisine Manifesto

What we in the Nordic Region need is a diet with less energy density and more bre, vitamins, bioactive substances and antioxidants. The ood we eat provides too much energy, so we gain weight. To redress the b alance, we must increase our physical activity whilst reducing our energy intake. This means eating ewer easily digested carbohydrates (sugar and starch) and less at, as well as reducing our salt consumption and combining dierent types o ats. We need to drink more water, eat more bre, antioxidants and at- and sugar-ree favourings.

It is possible to compose a healthy and tasty ood culture rom local Nordic raw materials, a culture which is capable o competing with the amous Mediterranean diet. Fruits and berries ull o favour, antioxidants and vitamins, crispy, tasty vegetables, sh and seaood rom relatively unpolluted waters, wild and pasture-ed animals, rapeseed oil, grains like oats, barley and rye with lots o bre, etc., etc. All o it delicious when mixed by skilul ches with deep insight into both Nordic traditions and modern trends.

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Bocuse d’or

the nordic medaL winners from Bocuse d’or: 1991 sv – l ek u, nwy

1993 g – b s, nwy sv – J p Kk, dk

1995 sv – mk a, sw

1997

f y y,    n  v   j p   B ’o,   g   l pp  ky ky.. thee nordic medal have regheed our aih i our ow abiliie. they have paved he way or oher nordic che ad helped raie he au o our che. skilul che wih ewly wo elcofdece fd i eaier o uilie ew igredie ad o ue hem i heir ow way.

g – m d, sw bz – o iv sv, nwy

1999 g – tj n, nwy

2001 sv – hk n, sw bz – hk m ov, i

2003 g – c tj, nwy

2005 sv – t V g, nwy bz – r Kf, dk

2007 sv – r Kf, dk

39

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© Nordic Council of Ministers, Copenhagen 2008 TEXT AND CONCEPT

Tellus Works AS in cooperation with Einar Risvik, Claus Meyer, Eivind Hålien and Patrik Edman LAYOUT

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