Cucumber and nasturtium leaves (2007)

If in the 70s Roger Vergé created the cuisine de soleil (cuisine of the sun), thirty years later René Redzepi has come up with the “cuisine of the midnight sun”. Vergé based his cuisine on Mediterranean aromas whereas Redzepi distances himself from that approach in search of a decidedly Nordic gastronomic identity. The results are excellent, such as these cucumber strips with oyster water jelly and nasturtium leaves accompanied by a glass of Havet Brædevin with an intense marine fragrance. A symphony of iodized aromas.