Australian Gourmet Traveller - (02)February 2020 (1)

ThismonthwehearfromCHRISTIANFPUGLISIon

sustainability and where to eat and drink in his hometown.

A CHEF’SGUIDETO...

Copenhagen, Denmark

C

hristianF Puglisiis therestaurateurand

chefbehindCopenhagen’sRelæ, oneofthe

world’smostsustainableMichelin-starred

restaurants.Whenhe’snotentertaining

friendsat pizzarestaurantBæst,theElBulli-trained,

ex-Nomasous-chefdelvesintofoodresearchandchef

education,andrunsFarmofIdeas,anorganicfarm

that sustainably produces food for his restaurants.

Workingwith nature

Themajorquestionintermsofsustainabilityis howto

expandpeople’sunderstandingofproduce.Peopledon’t

understand where their food comes from. It’s part of the

reasonwedecidedtostartFarmof

Ideas. It’saskingthequestion:“What

is theagriculturalsystemweare

in,andwhatinfluencecanweas

chefsandrestaurateurshaveonit?”

Ourvaluesneedtofocusonserving

natureratherthantryingtodominate

it. Onewaywe’redoingthisis by

growingmorethan 150 varietiesof

vegetablesforourrestaurantsand

sourcingproductsfromourown

animals.We’renever 100 percentin

control, but we have to use our skills

andideastomakethemostout of

it for the sake of the planet.

Benchmark burgers

Oneplacethatdoesa goodjob

ofapplyingsustainabilitytotheir

day-to-daybusinessisGasoline

Grill. It’sfamousformakingamazing

burgersandit’salsocertifiedorganic.

Themeatis groundon-sitedailyand

it sellsouteveryday.Therearesix

locationsacrossthecity,butit started

at a gas station, hence the name. PHOTOGRAPHY

HANS

BAERHOLM

(SLURP

RAMEN

JOINT),

KRISTIAN

BUST

(LA

BANCHINA),

KARL EJNAR

JØ

RGENSEN (CHRISTIAN F PUGLISI),

PA

JØ

RGENSEN (RELÆ) & GETTY IMAGES (MAIN).

126 GOURMET TRAVELLER