ニューヨーク・タイムズのインスタグラム(nytimes) - 7月19日 12時33分

Why would an ambitious chef open a restaurant in a place where rain falls more than 230 days a year, only 3% of the land is arable and the winter’s so long that it’s divided into 2 parts? In 3 bites at his Bergen restaurant, @lysverket, Christopher Haatuft conveys everything he wants the food of Norway to be: “nostalgic, sustainable, creative, delicious and witty,” @juliamoskin writes. Many New Nordic chefs are guided by solemn manifestoes about nature and culture. They often restrict themselves to #Scandinavian ingredients, eliminating tomatoes, olive oil and peaches in favor of elderflower, sea buckthorn and pine needles. When he returned to Bergen, Christopher had to figure out his relationship with New Nordic cuisine — an inescapable label for modern Scandinavian chefs. Since he’s the opposite of solemn, he coined a new term for his food: neo-fjordic. “If western Norway were a region of France,” he asked himself, “what would the chefs here brag about?” His theory is that the prestigious classic cuisine of France is “farm food that was beautified and refined” to suit the tastes and whims of rich people. In Norway, he said, there was never enough wealth to transform food into cuisine. So traditional Norwegian food is famously bland. But the country has top-quality dairy products, berries that grow sweet in the 18-hour days of summer, complex aged cheeses and fresh seafood. Visit the link in our profile to read more about the #Norwegian chef championing neo-fjordic cuisine, and follow @nytfood to see another photo by @davidbtorch.

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