World-class gastronomy before takeoff

From 21 August, travellers at Copenhagen Airport can get a taste of the best Nordic cuisine has to offer. Four Danish star chefs will take turns treating travellers to world-class Nordic food

2012-08-22 — /travelprnews.com/ —  From 21 August to 30 September, a pop-up restaurant will serve Nordic food of the best kind to travellers at Copenhagen Airport. Each week, a new Danish star chef will compose a delicious Nordic menu. The name of the restaurant is CPH Nordic Dining, and it is not just anybody who will be working in the open kitchen at Nytorv between Terminals 2 and 3. The four chefs are:

• Thomas Rode from Danish Michelin-star restaurant Kong Hans
• Jakob De Neergaard, former head chef at Søllerød Kro, which also has a Michelin star
• Adam Aamann, the owner of Michelin-recommended Aamann Smørrebrød (open-face sandwiches) and
• Timm Vladimir, winner of Masterchef 2011.

The chefs are excited
The star chefs will take turns composing a one-week Nordic Tasting Menu, and they all look forward to offering travellers great experiences tasting Nordic cuisine when the new pop-up restaurant opens. Not least, the new kid on the block – Timm Vladimir, winner of Masterchef 2011 – is excited about the new challenges awaiting him in the partnership with the Michelin-class chefs:

”I’m very happy and greatly honoured to be on the team with such great chefs. I’m not worthy, but hey, I’ll do it anyway,” said Timm Vladimir.

The seasoned members of the team have promised to take good care of Timm Vladimir and, not least, the passengers at Copenhagen Airport:

“I think it will be fun to do my part in sending off passengers from the airport after they’ve enjoyed a good, wholesome and tasty meal,” said Thomas Rode.

Nordic cuisine is a hit
CPH Nordic Dining will open at Copenhagen Airport in connection with the ‘Copenhagen Cooking’ festival scheduled for the period 20 August-2 September.

“Nordic cuisine had become one of the strongest Danish trademarks; and as one of the key transport hubs of Northern Europe we should of course make an extra effort to offer passengers a taste of Nordic Cuisine during the Copenhagen Cooking festival,” said Carsten Nørland, VP, Sales and Marketing for Copenhagen Airports, and he adds:

“We would like to give passengers a chance to sample what the gastronomic capital of the Nordic Region has to offer. Good travel experiences start at the airport – and our ambition with the pop-up restaurant is to make the good travel experiences even better.”

At SSP, which operates a large number of the airport’s restaurants, CEO Henrik Andersen is not afraid to predict the success of both Copenhagen Cooking and Copenhagen Airport’s CPH Nordic Dining venture:

“We look forward to welcoming travellers at CPH Nordic Dining, and we are confident that these highly skilled chefs and the experimental concept will make the restaurant a great draw,” said Henrik Andersen.

Nordic gastronomy will not only be available at CPH Nordic Dining. During the festival period, Foodmarket will serve Nordic sandwiches, Nordic feinsmecker hotdogs will be available at Steff’s Place and Nordic plum cake can be found at the Lagkagehuset bakery.

Fact file – CPH Nordic Dining

• The pop-up restaurant will serve new Nordic food in weeks 34-39. During these weeks, the menus will be prepared by four well-known Danish chefs.
• The restaurant will be open from 11:00 am to 8:00 pm, and the price of the Nordic Tasting Menu will be DKK 239.
• From 6:00 am to 10:00 am, CPH Nordic Dining will offer Nordic-inspired breakfast in both a large and a small version. The breakfast menus will feature, among other things, cold-smoked Baltic Sea salmon, smoked reindeer, stone-age bread with butter, müseost (whey cheese), cloudberry jam and millet porridge with Danish honey.
• At CPH Nordic Dining, the tables will be laid with Royal Copenhagen porcelain, George Jensen flatware and Ittala wine glasses.

The four chefs

Jakob De Neergaard has worked at a number of highly prestigious Michelin restaurants in Europe, including Restaurant Bruneau, Taillevent, Hotel Ritz and Alain Ducasse. De Neergaard has worked for nine years at Søllerød Kro in Denmark, and he is President/Coach at the Bocuse d’Or cooking competition.

Thomas Rode has been general manager and chef since 1996 at Restaurant Kong Hans Kælder, which has a Michelin star. Thomas Rode is the person behind the Palæo, ”a stone-age fast-food concept” at Torvehallerne, Copenhagen’s new food market. Thomas has authored and co-authored a number of books and will be on Danish TV this autumn as a judge in a new food programme featuring competitions between two well-known Danish chefs.

Timm Vladimir has loved cooking ever since he was a teenager. In 2011, he became the first Danish winner of the popular TV programme, Masterchef. Since then, he has established the timmvladimir.dk food blog and been in South Africa to shoot the programme “The wildest meal”. In the programme, he prepares game meat over an open fire.

Adam Aamann opened his famous lunch restaurant Aamanns in Copenhagen back in 2006. He has received the “Academy of Gastronomy Award of Honour” for his efforts to update the culinary focus on open-face sandwiches. In the spring of 2012, he opened his first international restaurant, Aamann/Copenhagen in New York to introduce the Americans to open-face sandwiches and Danish food culture.

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