I Only Have The Restaurant. If I

The Traditional Roots Of Scandinavian Cuisine Are Not That Spectacular, To Say The Least. When We Write About The Traditions That We Are Inspired By, It's More Techniques Like Smoking, Preserving. Many Of Them Are Not Made To Make Food Delicious; They're Just Around So That You Can Make Food Last Through The Winter. There Isn't A Great Deal Of Tradition To Tap Into.

I'm A Bit Of A Glutton - I Eat Too Much Of All That Is Good To Eat.

I Think That In Our Part Of The World, Scandinavia, We Are One Of The Pioneers Of Showing That Gastronomy Can Be Something - High Gastronomy Can Be Something Very, Very Present And Doesnt Have To Involve, You Know, What Is Perceived As The Normal Luxury Items That Belong In A High Gastronomy Restaurant.

I Still Cook At Home. A Lot Of Chefs I Think Don't Cook At Home. But I Still Do, I Love Cooking At Home, I Love Having Friends.

Summer's The Same, Autumn Is Even More Extreme. Then Winter Is When You Sort Of Condense All Of Your Ideas. You Process All These Things And You Try To Look For New Concepts. In That Sense, Your Intuition Is In Hibernation. What You Fill Up Is Your Imagination; You Fill Up Your Memories There.