Plant-based cooking is nothing new, but in 2021 the idea of ââeliminating meat has reached the highest echelon of the gastronomic world.
In May, Chef Daniel Humm dropped the bombshell that he would take his three Michelin stars and his 2017 award from the establishment of the 50 best restaurants in the world, Eleven Madison Park, entirely plant-based. (And recently news broke that he would be leaving his London restaurant after the host hotel chose not to accept a vegan menu there.)
Geranium to go almost meatless
Now Geranium – the three Michelin-starred restaurant in Copenhagen, Denmark, which last month finished second behind Noma in the World’s 50 Best Restaurants for 2021 – has also announced that it will be ditching ground meat (but not fruit. de mer) from their menu from January.
âMy cooking at Geranium has long focused on the vegetables, fish and shellfish featured on the plate, with small amounts of meat,â said chef Rasmus Kofoed, winner of the Bocuse d’Or in 2011. explained on Instagram. âThe menu is a reflection of me, who I am and how I evolve as a chef and as a human being. I haven’t eaten meat at home for five years, so no longer using meat on the new menu was a logical decision and a natural progression for Geranium.
Geranium said that in the future, its menu currently at $ 426 (HKD 3,322) which consists of 22 dishes will focus only on fish, seafood, shellfish and vegetables, a decision that will require cut many of their flagship products. Kofoed has tried strictly vegetarian menus before, running a seasonal vegetarian restaurant named Angelika last year.
âI see it as a challenge to create new dishes that celebrate seafood from crystal clear waters and vegetables from local, organic / bio-dynamic farms that thrive here in Denmark and Scandinavia,â he continued. âFrom my perspective, change is good, we get out of it, we learn from it, we get out of our comfort zone and often we benefit. Thank you for being a part of the journey, I am delighted to share this new chapter with you.
Kofoed said the idea of ââchopping meat came to him when he woke up in the middle of the night, and by morning he already had 15 new meatless ideas. The transition is therefore already underway: “I have the impression that we need a clean slate”, he said. told the Danish newspaper Berlingsk. “We’re saying goodbye to our signature dishes and I think that’s a big step.”
This story first appeared on www.foodandwine.com.
(Main and featured image credit: Geranium)
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