Buzz
The phrase “Farm to table” may often be dismissed as a trendy marketing gimmick designed to attract the hip crowd to rustic, Edison-bulb-lit restaurants, and for the most part, it is. However, for Chef Christian F. Puglisi, the founder of Copenhagen’s Restaurant Relae, it carries much more weight.
Relae, which has been crowned the world’s most sustainable restaurant not once, but twice, is a space where culinary creativity thrives. Here, Swiss chard transforms into schnitzel, and celeriac becomes a delightful version of lasagna. The chefs at Relae embrace the seasonal produce available to them, crafting a playful yet thoughtful farm-to-table menu. This careful consideration is something we can all apply in our own kitchens. By focusing on seasonal ingredients, we can create more sustainable meals, without resorting to a monotonous rotation of boiled potatoes and kale.
