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Danish chef, Martin Bruun

Danish chef, Martin Bruun

 

We came across this extremely talented chef who’s based in Copenhagen, Denmark, Martin Bruun. He works in the law field, and cooks as a hobby. His every dish looks like a piece of art and we were surprised to find out that he doesn’t work for one of the top restaurants!

Martin Bruun

Martin Bruun

 

When did you start and how did you learn how to cook?

I only really started cooking a couple of years ago. I had decided to do a molecular meal for New Years Eve so I bought different Texturas products and read a ton of recipes from restaurants like The Fat Duck and El Bulli. The dinner turned out a disaster but after this I was hooked on food, the science of cooking, and how food can be more than just a meal - it can be an experience. Since then my cooking has evolved and today I am very inspired by the new Nordic cuisine but I also like to draw inspiration from my travels around the world. 

 

How would you describe typical Danish food? 

One of the most traditional Danish foods I can think of is smørrebrød (open faced sandwiches). It’s served on rye bread and comes with a lot of different toppings and it is really delicious. 

Strawberries with oat crumble, blue cheese and rosemary

Strawberries with oat crumble, blue cheese and rosemary

Open ravioli with celeriac, crab, and basil

Open ravioli with celeriac, crab, and basil

 

What do you order or not order at a first visit to a new restaurant?

I always order at least one dessert. Mainly because I like desserts but also because desserts require a lot of technique and it is therefore a great way to see what a restaurant can really do. 

 

What's for breakfast?


I normally don't eat breakfast but if I do I go for sourdough bread and butter, or oats with banana and raisins.

Pickled onion petals with onion puré, thyme oil and Havgus

Pickled onion petals with onion puré, thyme oil and Havgus

Lamb with cauliflower, black garlic and ramson

Lamb with cauliflower, black garlic and ramson

 

What restaurants do we have to try out when visiting Denmark? 

There are so many. In Copenhagen I would recommend going to the Michelin starred restaurant Kadeau – it’s crazy good. Also the Norwegian restaurant Naert or NOMA's bistro 108 are worth a visit. And last but not least you MUST go to Grisen and try out their pork sandwich - it’s both delicious and cheap.  

 

Are there any Nordic chefs whose work you admire? 

René Redzepi of course! He has played such a big part in Danish and the new Nordic cuisine becoming so popular and I can't wait for NOMA to return to Copenhagen after their stay in Australia. I’m also a huge fan of chefs like Björn Frantzén and the young Norwegian chef Simon Nilsen from NOMNK. 

Scallop with a smoked cream and cucumber granita

Scallop with a smoked cream and cucumber granita

What do you do when you're not cooking? 

When I don't cook I try to not think of food. I live 5 minutes from the beach in Copenhagen and I often go there to clear my head. 

 

Where is your local hangout?

I often hang out in my friend's kitchen. He has this massive and really awesome kitchen but he never cooks so I like to go there and give it some TLC. 

Salmon with a broken cucumber gel and rye bread crumble

Salmon with a broken cucumber gel and rye bread crumble

Lemon meringue pie with lemon thyme

Lemon meringue pie with lemon thyme

 

To see more of Martins work check out his website www.dinnerbymartin.blogspot.dk and follow him on Instagram @dinnerbymartin

 

 

 

 

 

 

 
Aalto Vase

Aalto Vase

Strömmingsluckan Gothenburg

Strömmingsluckan Gothenburg