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Speaker 1: You were listening to Ruthie's table for in partnership with Montclair.

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Speaker 2: Now we see Danish food as one of the mechas

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Speaker 2: of cultural people. I was flown, you know, from London

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Speaker 2: to Copenhagen on a plane, just to have a meal,

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Speaker 2: you know, or two meals, and you know it's now

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Speaker 2: seen as chefs here will go to Copenhagen to do

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Speaker 2: a start.

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Speaker 3: What do you think, Well, what was the food? What

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Speaker 3: were you eating? Was it fish? Was it?

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Speaker 1: Yes?

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Speaker 3: And it opened sandwich?

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Speaker 1: Well, Denmark is famous for its open sandwiches, but it's

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Speaker 1: also fish is a really core.

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Speaker 3: Ingredient of the Danish cuisine.

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Speaker 1: We would have cord and pickled herrings and place and

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Speaker 1: so and mackerels and eels and and that was very

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Speaker 1: much the core of our of the sort of Danish cuisine.

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Speaker 3: And my father cooked that very very well.

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Speaker 1: He did. He did cord in every which way. But

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Speaker 1: he was also a hunter. And I would go with

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Speaker 1: him and he would shoot deer and pheasants and ducks

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Speaker 1: and whatnot, and they would always be hanging somewhere outside

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Speaker 1: and then I would help him clean it up and

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Speaker 1: he would he would cook, and he was and he

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Speaker 1: was an amazing cook of game and of birds too.

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Speaker 1: You know, how do you do that without you know,

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Speaker 1: it turning out dry?

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Speaker 3: But he was. He was very good. So there was

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Speaker 3: we had that in our house, and then.

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Speaker 1: We had a lot of the fish of fish, and

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Speaker 1: it harks back. I think you could sort of trace

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Speaker 1: the Danish food, you know, uh you know ingredients of course,

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Speaker 1: all the way back to Viking times. You look at

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Speaker 1: what was eaten there. Of course, obviously it has to

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Speaker 1: be like seed. What did Vikings do?

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Speaker 3: They ate?

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Speaker 1: They ate cord, and they ate herring, and they ate

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Speaker 1: ashley haliburt at the time, and that was that sort

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Speaker 1: of still to this day. And a lot of foraging.

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Speaker 1: I mean even back in the seventies you would go

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Speaker 1: and pick things in the woods.

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Speaker 2: Do you think this lad the kind of foundation for

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Speaker 2: the new Danish fish? When when was that revolution in Danish?

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Speaker 2: When when did that happen?

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Speaker 3: Or was it a slow burn?

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Speaker 1: I think the tradition of foresting and fish local produce

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Speaker 1: was there all along, but I think it was really

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Speaker 1: the opening of Noma and red Zeppi that you know tell.

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Speaker 3: Us about Nomah, Well, Nomah, I.

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Speaker 1: Mean it's built on that tradition of foraging, and he's

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Speaker 1: very pureist. And you've been there, and it's an unusual

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Speaker 1: experience because and he's extremely experimental, and as you said,

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Speaker 1: he has borne a lot of chefs and kitchens that

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Speaker 1: have sprung up all across Copenhagen and Denmark that follow

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Speaker 1: the same principles of local produce and and sort of

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Speaker 1: rethinking the Danish sort of the Danish menu. And it's

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Speaker 1: so it's so with such joy to go back to Copenhagen.

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Speaker 1: That was very different. When I was growing up in

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Speaker 1: the seventies. No one would ever go to a restaurant.

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Speaker 1: There were maybe.

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Speaker 3: Two that I can repair to take you to a restaurant.

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Speaker 1: No, not that wasn't a big we I think, like

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Speaker 1: most in Copenhagen thought that it was quite frivolous to

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Speaker 1: go to a restaurant. We would always eat at home

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Speaker 1: and entertain at home. But now it's it's it's the

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Speaker 1: most Yeah, it's a mecca. It's a mecca.

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Speaker 3: Yeah.

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Speaker 2: Well, I think the other thing that Rema did is

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Speaker 2: that he with Noma is he he really focused, not

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Speaker 2: just as you say, on the ingredient and the seasonality

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Speaker 2: and the forging, but really teaching and spreading the word

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Speaker 2: and making you know. I say, when you walk into Noma,

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Speaker 2: you see all the chefs around a table and there

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Speaker 2: you feel they're really taking care and they're learning. And

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Speaker 2: it was and I think that spread then when they

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Speaker 2: left Nomah, they started their own restaurants. And it does

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Speaker 2: also show how food can you know, be the culture

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Speaker 2: of a city of a nation and bring people and

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Speaker 2: tourism and then you have great restaurants and you have

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Speaker 2: great hotels and they you know, and people are kind

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Speaker 2: of traveling there and enjoying.

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Speaker 1: So I think is definitely having a moment now and

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Speaker 1: I think it is driven by the food.

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Speaker 3: The food is what people often travel there for.

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Speaker 1: The restaurants that are that are great, and there's others

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Speaker 1: like Geranium as also one of the one of the

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Speaker 1: big sort of drawers to Copenhagen. And as you say,

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Speaker 1: it then drives the hotels that are opening up, the

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Speaker 1: beautiful hotels that are that are that are now in

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Speaker 1: Copenhagen that that really weren't there fifteen years ago. So

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Speaker 1: it's completely blossoming and uh and uh, and the bicycling.

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Speaker 2: And there are and they are Louisiana. Yeah, it makes

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Speaker 2: you want to get on a plane right now.

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Speaker 1: Thank you for listening to Ruthie's table for in partnership

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Speaker 1: with Montclair