Video: “Farm to table” may seem like an over-utilised marketing phrase, used mostly to lure hipsters into Edison-bulb-lit eateries, and for the most part it is. But for chef Christian F. Puglisi — the founder of Copenhagen’s Restaurant Relae — it means taking that first word very seriously.
Besides being named the world’s most sustainable restaurant (twice!), Relae is a place where innovation thrives, where Swiss chard can become a schnitzel, and celeriac can taste like lasagne. Rather than pine for out-of-season flavours, the chefs at Relae work within the limitations of what’s available to create a fun, farm-driven menu.
This level of thoughtfulness is something we should all bring into our kitchens. By thinking seasonally, we can eat more sustainably, but that doesn’t mean resigning oneself to mountains of boiled potatoes and massaged kale.