The success of New Nordic Cuisine is due to a joint manifesto for The New Nordic Kitchen. This manifesto states that food should express the purity, freshness and simplicity associated with its region of origin. The seasons should be reflected in the menu, and dishes should be based on ingredients and produce that are at their best in our climate, landscapes and water. In addition, the food should combine the demand for good taste with modern knowledge of health and wellbeing.
The New Nordic Kitchen requires that new applications be developed for traditional Norwegian ingredients. Other traditions and applications should bring new impulses to our own culinary culture. Cooperation in the Nordic area and regional development of ingredients are other key words in the famous manifesto. This new food revolution is celebrated with two stamps. Food from the restaurant Maaemo in Oslo is depicted on one stamp:
-Salt and Pepper first had champagne and appetizers on things such as ice-cold Nyr cheese and whitefish roe, purple salsify in juniper, and roasted duck. Now they had some kind of cake made from dried, salted chantarelles and dehydrated chicken leg bouillon. ‘I am reluctant to open my mouth. I don’t want to let the taste go,’ said Pepper.
We now move from Maaemo and Dagens Næringsliv’s restaurant critics to the plates to the second stamp, the lifeblood of the coast and the nation’s floating hotel, Hurtigruten. When you go to bed, the fishermen are headed to work.
Hurtigruten itself decribes it like this: -At the same time, local fishermen in Sigerfjord in Vesterålen head out to bring in the catch of the day: Arctic char. (…) Later in the evening, in the restaurant on the table, that same Arctic char that was brought out of the sea in the morning is lying on your plate. Local and completely fresh. And while we sail on along our beautiful coastline, we get closer to the ingredients for our next meal.