Six chefs in Aarhus reimagined the role of vegetables
This approach was the focus of the Grønt Kokketræf in Aarhus, hosted by Michelin-starred Restaurant Domestic. The event is part of Landbrug & Fødeverer's multi-year program to encourage the development of plant-based gastronomy through collaboration between chefs, producers and other actors in the hospitality industry. This year's event was the third in a row.
The meeting paired six chefs with Danish producers and asked them to create a dish using at least one of their partners' ingredients. Participants included this year's winner of the Global Vegan Chefs Challenge, Bjarke Jeppesen, and co-owner and head chef of the host Restaurant Domestic, Ben Hurley.
The six collaborations resulted in six different dishes, in which local, seasonal vegetables and other plant-based ingredients played a central role. They did not simply appear as side dishes, but defined the taste, texture and structure of the dishes.
Not to replace, but to discover
Ben Hurley says the shift is about chefs rethinking what they consider valuable ingredients. Vegetables, plants, and even parts that would otherwise end up as waste can have the same culinary potential as meat or fish. In this view, sustainability doesn't limit creativity, but encourages chefs to use ingredients to their fullest potential.
It is no coincidence that the event was hosted by Restaurant Domestic. The cuisine of the Michelin-starred restaurant in Aarhus is based on local ingredients, seasonality and the cycle of nature.
From high-end gastronomy to everyday dining
The initiative is also driven by Danes' eating habits. According to a survey by Landbrug & Fødeverer, four out of five Danes feel they eat too few fruits and vegetables, and 51 percent would like to include more vegetables in their diet.
Restaurants, canteens and catering also have an important role to play in getting more vegetables into everyday diets. They can introduce ingredients, flavours and preparation methods that can later be incorporated into home meals. Anders Nicolajsen, Head of Foodservice & Gastronomy at Landbrug & Fødeverer, says that for a long time, the conversation about plant-based eating has been about what we should eat more of. He believes that it is more important if a well-prepared dish simply makes you want to eat vegetables.
