The resilient chef
THE LONG READ: No one knows if eating out will ever be the same again. But we do know that the restaurant community, while trying to stay afloat during this crisis, is doing everything in its power to find new, creative ways of offering delicious food and supporting organizations and individuals in need. This resilience bodes well for the future.
From Old Nordic to Neo Fjordic: Norway stepping out of its neighbors’ culinary shadows
WHITE GUIDE NORDIC: Mountainous and narrow, with a deeply jagged coastline that stretches over 100,000 km – one of the world’s longest – Norway boasts a dramatic topography and challenging agricultural conditions that forced its scattered people to focus on survival rather than gastronomic finesse; their culinary mores were dictated by what the sea provided. Having endured both Danish and Swedish rule over the centuries, Norwegian identity was never a simple matter, and Norway’s self-esteem issues extended all the way to its cuisine. Not so much any longer.
The Last Supper at Fäviken Magasinet
After a good ten-year run, Magnus Nilsson closed his celebrated, starred restaurant in the hinterlands of Jämtland. Fäviken redefined Swedish gastronomy and won a spot on the culinary world map. White Guide’s Lars Peder Hedberg shares Nilsson’s last meal, he reflects upon what was and contemplates Fäviken’s influence on Swedish restaurant culture.
White Guide Nordic 19-20 – Denmark: The epicentre of the New Nordic
WHITE GUIDE NORDIC: Throughout history, Denmark has been a bridge between continental Europe and the Nordics. Many fads and trends from the south, food-related and other, were tested here before eventually spreading north. However, a decade and a half ago, the roles were reversed as the ground-breaking New Nordic Cuisine was conceptualized in Denmark through its legendary Manifesto 2004 inspiring innovative and locavore gastronomy worldwide...