Nordic cuisine, a concept spearheaded by Rene Redzepi of the Noma restaurant, is influencing chefs throughout the world. His emphasis on the use of local seasonal ingredients and foraged wild food was very much in evidence at the recent Flemish Primitives festival in Ostend, Belgium.
The Flemish Primitives
In the 15th and 16th centuries, painters like Jan Van Eyck, from the group known as the Flemish Primitives, were masters in combining talent with new techniques. These techniques were drawn from other disciplines like calligraphy and sculpture and had a major influence on the art of Western Europe.
The culinary event ‘The Flemish Primitives’ continues in the same spirit with respect for ingredients and classic cooking techniques combined with a stimulation of new techniques and creativity. It promotes interaction between Flanders’ new generation of top chefs and the world’s most innovative chefs, scientists and artists. Now in its third year, it’s an annual meeting place for cross fertilization between the food and beverage industry, gastronomy, the wine world, artists and scientists.
New Flemish Cuisine
Belgium Flanders is home to over 17,000 restaurants and possesses the highest number of Michelin stars per inhabitant in Europe. But it’s not just about traditional dishes – thanks to its location at the crossroads of northern and southern Europe, between Latin, Germanic and Anglo-Saxon cultures, the region has developed a unique culinary identity. Flemish chefs have a distinct style, suffusing traditional dishes with modern techniques. And their fame is spreading - at the prestigious Madrid Fusion gastronomic summit in January, the region was highlighted for its innovation.
Interestingly the cuisine is about using less meat, but of better quality. Vegetables should be given a more prominent role without any concessions to flavour and they should be local, seasonal products. Fish should be sustainable and come from the seas around the coast.
Rene Redzepi
The new Flemish chefs are hugely influenced by Rene Redzepi and Nordic cuisine. Both share the problem of sourcing local ingredients in harsh winters and many of the wild herbs they use in their cooking can be found throughout northern Europe. Rene describes the challenge as not only to use local ingredients but also how to combine them on a plate to make something different. With his collection of Michelin stars he’s obviously succeeded and the food of Flanders is not far behind.
For further information about visiting Ostend please contact Tourism Flanders-Brussels or call +44 (0)207 307 7738 (Live Operator Line, Mon – Fri) .
Rupert Parker - Rupert Parker is journalist, photographer, cameraman and TV Producer. He specializes in factual programming and has worked for the BBC, ...
