“(…) Many Scandinavian and Scandinavian-inspired chefs take their cues from the Manifesto for a New Nordic Cuisine, the defining text that Meyer penned with 11 other Nordic chefs. It lays out more philosophy than instruction. It’s thinking that’s rooted in landscape, be it local plants, wildlife, seasons or relationships with farmers and producers. It puts a premium on foraging, sustainability and mindful sourcing. And it has stirred much interest on these shores.”
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paigepapers.com 
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