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