New Nordic Cuisine Best Restaurant in the World Bocuse D'or

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English // A culinary revolution highlighting local foods and combating uniform- ity has been enhancing the Taste of Denmark over the past decade. The perspectives of this trend are useful to everyone – in private households and catering kitchens alike. Nordic chefs use delicious tastes and environmental sustainability to combat unwholesome foods and obesity. www.denmarkspecial.dk

At the same time, Danish designers continue to produce and develop furniture, tables and utensils which make any meal a holistic experience. Learn more about New Nordic Cuisine and be inspired by the ingredients, produce, restaurants and quality design for your dining experience.

FOOD & DESIGN is a visual appetiser for what’s cooking in Denmark right now.

Français // Une révolution culinaire axée sur les ingrédients locaux et opposée à une uniformisation a, ces 10 dernières années, remis au goût du jour les saveurs du Danemark. Cette évolution ouvre des perspectives à la disposition de tous – qu’il s’agisse de la cuisine privée ou de la cuisine à plus grande échelle. Les chefs nordiques mettent en avant les saveurs et l’environnement contre la mauvaise santé et le surpoids.

Parallèlement, les designers danois ont maintenu et développé des meubles, tables et ustensiles qui font du repas une expérience d’ensemble agréable. Découvrez la nouvelle cuisine nordique et puisez l’inspiration pour vos repas dans les matières premières, les restaurants et le bon design.

FOOD & DESIGN est une mise en bouche visuelle de ce qui se passe actuellement côté cuisine au Danemark.

Food & Design is co-financed by:

Ministry of Foreign Affairs of Denmark, The Trade Council

What’s cooking in Denmark?

New Nordic Cuisine Bocuse d’Or Playing among the stars Issue #9 2011 denmark Printed in Denmark EUR 10.00 // USD 13.00 Best restaurant special NZD 17.50 // AUD 13.50 ISBN No. 978-87-87541-18-3 BRL 22.50 // JPY 1,110.00 in the world

denmark special

02 - 03 Foreword by HrH THe Prince consorT 26 - 27 moods, liGHT, variaTions and Flavours

04 - 05 Good Food 28 - 29 PlayinG amonG THe sTars

06 - 07 our daily bread 30 - 31 Good desiGn deluxe Farmed seaFood waTers oF sHellFisH 32 - 33 a Global success

08 - 09 From idea To TransFormaTion 34 - 35 THe cHair a Personal HanGer 10 - 11 new nordic cuisine beauTy reborn almanac 36 - 37 From wHarF To susTainable liFesTyle 12 - 13 mircro vineGar brewery innovaTive ideas bakery soFT values

14 - 15 Four seasons, Four senTimenTs 38 - 39 a wide rePerToire

16 - 17 beer-brewinG TradiTions 40 - 41 THe arT oF GeTTinG an oriGinal idea TradiTion, TalenT and TecHnoloGy a juicy idea 42 - 43 eleGanT simPliciTy

18 - 19 danisH cuisine is world class 44 - 45 don'T wasTe iT! avanT-Garde 46 - 47 buyer’s Guide 20 - 21 micHelin Guide 48 crediTs 22 - 23 noma’s FeasT

24 - 25 besT oF boTH worlds QualiTy and common sense ambiance and cHarm Heavenly luncH downsTairs

“Green potatoes and weeds”, with a sauce of cold-pressed safflower. (Restaurant Malling & Schmidt, see pp. 26–27)

« Pommes de terre vertes et herbes folles », sauce à l’huile de chardon extraite à froid (Restaurant Malling & Schmidt, voir pages 26-27) Photo: jeppe michael jensen, scanpix

New version of an 18th century version recipe New oysters. some succulent, milk-white Select the the shell and save the flesh from Remove water to the boil, the filtered Bring water. blanch Then and herbs. seasoning with spices a beignet dough. Prepare the oysters. in the dough and deep-fry the oysters Dip with a en croute them. Serve the oysters sprinkle with a dash of blanc sauce or beurre with a little lemon or grapefruit juice admixed oysters per person. Serving: five chilli powder. A favourite dish of dish A favourite Consort The Prince HRH EN OYSTERS CROUTE chasseur et passionné de yachting, auteur de sur la gastronomie. poésies et il écrit des livres danoise et du assidu de la culture Ambassadeur il travaille danois à l’étranger, milieu des affaires le entre de bonnes relations à développer pour du monde – un devoir et le reste Danemark lequel il exprime une facilité innée, surtout en de son enfance, de sa de son histoire, raison formation internationales et de son expérience nombreuses et la diplomatie. De dans les affaires institutions et organisations danoises, y compris qui Danemark, Bocuse d’Or la Fondation des chefs danois à participer aux encourage championnats du monde de cuisine, sont sous le Consort de Danemark. du Prince haut patronage Photo: søren steffen, scanpix Ce le PRinCe DAneMARk le A oy ik De R SSe RT HenR RT onSo

naturally to him, not least because of his to him, not least because of his naturally international childhood, and background, education and his experience in business and Consort is the patron The Prince diplomacy. institutions and many Danish for a great Bocuse d’Or organisations, including the Danish chefs to Danish which encourages Foundation, championships. participate in world C // Son AlTe épousé 1967, il a en 1934. En est né en France du trône danois, prinsesse héritière Margrethe, II Margrethe la Reine Majesté Sa aujourd’hui, Consort est un SAR le Prince de Danemark. cuisinier talentueux, musicien, viticulteur, Photo: keld navntoft, scanpix

neSS was born in , RT Sélection Royale du Sélection Royale Consort de Prince which Danemark, for ConsortHRH the Prince and Maître de Chais hand- Braastad Richard the best eau de picked the districts vie from Champagne, Grande Champagne, Petite Bois. and Fins Borderies l HigH A Roy e ConSo inC ik, HiS e PR France in 1934. In 1967, he married in 1934. In France to the Danish Apparent the Heir Margrethe, II of Margrethe Queen Majesty Her now throne, Consort is a The Prince HRH Denmark. hunter dedicated cook, musician, wine grower, and yachting enthusiast and writes poetry and is a hard-working He books about gastronomy. and the Danish culture ambassador for Danish to and works business community abroad, and Denmark between good relations develop – a duty which comes of the world the rest HenR TH HRH The Prince Prince HRH The Consort’s interest great in and enthusiasm for winegrowing both and culinary art has the French inspired housecognac of into enter to Braadstad re- This a partnership. in a personalisedsulted selection cognacs, of

Foreword HRH The Prince Consort Food & design Foreword by HRH The Prince Consort

The publication of this special issue of FooD & DeSign, la publication de cette describing developments taking place within Danish culinary édition spéciale FooD & and design culture right now, is a joyous event. DeSign, qui retrace l’évolution actuelle de l’art Denmark is currently home to a world-renowned culinaire et du design danois, restaurant – noma – and Copenhagen is one of the cities est un événement réjouissant. with the most Michelin stars per capita. Désormais, le Danemark est le pays du restaurant noma, outside the capital, too, Danish cuisine is flourishing. célèbre dans le monde entier, et Copenhague est l'une des At inns, restaurants and businesses throughout Denmark, villes qui comptent le plus grand nombre d'étoiles Michelin a new generation of talented chefs and cooks are par habitant. producing creative, delicious dishes – within new nordic Cuisine, classic cuisine and a revitalised French cuisine. la gastronomie danoise est également florissante en dehors As a longstanding advocate of culinary art, my heart can de la capitale. Dans les auberges, restaurants et entreprises only rejoice at these developments. de l’ensemble du Danemark, une nouvelle génération de cuisiniers et chefs talentueux élabore des plats créatifs et Denmark abounds with fish and shellfish, which grow savoureux – dans le cadre de la nouvelle cuisine nordique slowly because of the cold waters around Scandinavia, et de la cuisine française traditionnelle et nouvelle. en tant enhancing their taste. Denmark is a food-exporting country que porte-parole de longue date de la gastronomie, je ne and has built up a large, modern food industry. At the same peux que me réjouir du fond du cœur de cette évolution. time, increasing numbers of small, local, innovative producers of speciality foods are emerging. They are offering delicious le Danemark est riche en poissons et fruits de mer qui, new products and help to promote the development of grâce à l’eau froide des régions nordiques, ont une regional produce, often organically cultivated. croissance lente et gagnent en saveur. Ce pays, exportateur de produits alimentaires, a bâti une importante industrie A good meal is experienced through our sense of taste, yet alimentaire moderne. Parallèlement, ces dernières années, affects the rest of our senses as well. This is also why a good un certain nombre de petits producteurs locaux, spécialisés meal is enhanced by beautiful design: furniture, china, and et novateurs, apparaissent. ils proposent de nouveaux a beautifully laid table, music and candlelight – all factors produits intéressants et contribuent à promouvoir le which help to create the right atmosphere. développement de matières premières régionales, souvent issues de l’agriculture biologique. FooD & DeSign presents a number of Danish design-led products, some of which are classics, while others exemplify l’expérience d’un bon repas est le résultat du sens gustatif mais innovative design for everyday use. aussi de l’influence de différents autres sens. C’est pourquoi un bon repas va de pair avec un beau design : mobilier, porcelaine, i am convinced that these “tastes” of Denmark will inspire une table joliment mise, musique et lumière. Autant de you and will whet your appetite for more. facteurs qui contribuent à créer la bonne ambiance.

FooD & DeSign nous montre un grand nombre de HrH The Prince Consort produits du design danois dont certains sont déjà des classiques de longue date et d’autres des exemples novateurs du design au quotidien.

Je suis persuadé que ces « mises en bouche » venues du Danemark seront source d’inspiration et vous mettront en appétit. 6 Good Food in the course of only a few years, the experi- previously a typical meal in Danish house- ence of shopping in a Danish supermarket or holds, but also in salty cuisine. Fruit growers speciality shop has changed. Consumers and and museums are in the process of rediscover- manufacturers have become organically aware ing the varieties of apple, pear and plum that to the extent that organic products are now were once the taste of Denmark, but which more the rule than the exception when were pushed aside by large-scale farming and products are selected. organic production is not the only object of focus: Danish food products with longstanding traditions are also re-emerging and are now perceived as new. Rapeseed oil, extracted from the rape plant, which enjoys excellent growth conditions in the Danish climate, has partially replaced olive oil and butter in many kitchens. For many years, rapeseed was used only as fodder or fuel, but it is now marketed as a cold-pressed edible oil with properties and flavour on a par with nutritious olive oil. old varieties of Danish cereals are again being Tolstrup Thomas Photo: cultivated in the fields, not only for porridge, industrialisation. The new Danish food products – which are in fact not new at all, just raised locally and rediscovered – were prompted by consumer demands for better-quality produce and by the emergence of small and medium-sized pioneers willing to grow them. Recently, however, the food industry has also become aware of the opportunities in local and organic foods, so now they, too, are tempting consumers with products such as new cheeses, clearly linked to a respect for the Danish climate and nature. good

denmark - THis clean, cold counTry in THe norTH Has become fa PanTry oF PossibiliTies, and is od exPeriencinG risinG exPorTs To markeTs demandinG QualiTy ProducTs THaT comPly wiTH susTainable PrinciPles and animal welFare sTandards. 7

Plaice is a popular edible fish in Denmark, but the slightly less costly dab is also a delicious flatfish whose flesh is less firm than Restaurant Åmanns plaice. in Copenhagen reinterprets the classic

Danish open sandwich Photo: lars laursen and bases its menus on changing seasonal ingredients made from organic and sustainable The waters around Denmark produce. The waters around Denmark abound with superb edible fish and shellfish. Some fish www.aamanns.dk are very popular, such as cod, prawns, mussels and plaice, while turbot is a magnificent experience for those seeking to pamper their palate. It is inconceivable to lay a Sunday luncheon table in Denmark without serving marinated raw herring (a preservation method developed over centuries) and Danish schnapps (spirits distilled from potatoes and seasoned with caraway seeds).

www.kattegatcentret.dk Photo: Lars Laursen Photo:

Seaweed is a familiar and many vitamins. sushi ingredient but is Seaweed is also rich in otherwise rarely eaten dietary fibres and low by Danes. That’s a pity, in calories. AlgeCenter because seaweed is Denmark conducts

Photos: René Riis René Photos: nutritious and deli- research into how to cious and contains the use seaweed both as essential fatty acids food and for generating omega-3 and omega-6, renewable energy. BONNE iodine, selenium

NOURRiTURE Lone Thybo Photo:

// en quelques années seulement, faire des commercialisé en tant qu'huile extraite à froid courses dans un supermarché ou un magasin avec des caractéristiques et un goût à la spécialisé au Danemark a évolué. les hauteur de la saine huile d’olive. consommateurs et les producteurs ont pris les vieilles céréales danoises sont à nouveau conscience de l’écologie à un degré tel que les cultivées dans les champs, non seulement produits biologiques et écologiques sont pour les bouillies, autrefois si caractéristiques devenus la règle plutôt que l'exception de la cuisine danoise, mais également pour la lorsque les consommateurs tendent le bras cuisine salée. les fruiticulteurs et les musées pour choisir. sont en train de redécouvrir les variétés de Mais ce n'est pas seulement sur l'écologie pommes, de poires et de prunes qui consti- agroalimentaire a compris les opportunités que l'attention a été focalisée. Des matières tuaient autrefois le goût du Danemark mais inhérentes aux produits biologiques et locaux, premières danoises, à la tradition tellement qui ont disparu au bénéfice de la grande ce qui fait que, par exemple de nouveaux longue qu’elles sont désormais considérées exploitation et de l’industrialisation. fromages, directement liés à la nature et au comme nouvelles, sont également produites et les nouvelles matières premières qui, en climat danois, tentent le consommateur sur achetées. l'huile de colza, extraite du colza fait, ne sont pas nouvelles mais simplement les présentoirs frigorifiques. qui trouve d'excellentes conditions dans le locales et redécouvertes sont le résultat des Ce pays nordique, froid et propre, est climat danois, a, dans de nombreuses cuisines, exigences des consommateurs, désireux de devenu un garde-manger riche en possibilités partiellement remplacée l'huile d'olive et le meilleures matières premières, et du nombre et l'exportation est en hausse vers des marchés beurre. Pendant longtemps, le colza a croissant de personnalités passionnées et qui demandent des produits de qualité, exclusivement été utilisé en tant que fourrage opiniâtres parmi les petits et moyens produc- fabriqués selon des principes durables et ou combustible mais il est désormais teurs. De plus, ces dernières années, l’industrie respectueux du bien-être des animaux. 8 Skærtoft Mølle Our daily bread

Skærtoft Mølle // From kernel to crumb: skærtoft mølle in southern jutland embodies the Skærtoft Mølle was magic of grain, processing organic cultivated cereals by milling them slowly on a stone grinder and awarded a gold medal for its organic products and also won refining them into flour, flakes and cracked kernels, to ultimately become the basic ingredients of the Danish Design Prize and the superb breads and delicious, nutritious dinners. The family-run company produces a steadily Design Matters Award for the simple design of its packaging. Using subtle growing range of prize-winning products that titillate the senses and can hold their own with effects, the company focuses on contents modern culinary trends. and quality, while underpinning a consumer trend celebrating the value of quality ingredients, local sourcing and authenticity. Le pain quotidien Skærtoft Mølle // de la graine à la mie. au moulin skærtoft mølle dans le jutland méridional, tout repose sur la magie des céréales, la production de céréales biologiques, la mouture lente dans la meule en pierre et la transformation en farine, gruau, flocons et grains qui, en fin de compte, formeront la base de pains fantastiques et de dîners sains et goûteux. cette entreprise familiale élabore un nombre toujours croissant de produits primés qui stimulent les sens et ont le potentiel de lancer un défi à la cuisine moderne.

Marie-Louise Risgaard, Hanne Risgaard and a qualified agronomist Jørgen Bonde and their specialising in organic skilled staff who run agriculture, is the fifth the farming, milling generation at Skærtoft. and course activities. She lends a helping www.skaertoft.dk hand to her parents Photos: Thomas Tolstrup AquaPri

AquaPri only uses fry from its own hatcheries to ensure the high level of Deluxe quality demanded for the production of farmed deluxe caviar and large seafood trout.

Aquapri // if you find deluxe seafood in a restaurant some- where in the world, it may very well have been farmed by aquaPri, specialising in the farming of trout, trout roe and now pike perch as well. with more than 100 years of experience in the seafood industry, the family-owned company today embraces the whole farming process from egg to final product. aquaPri is one of the largest trout farmers in denmark, and probably the only one in the world to control the entire farming process for pike perch – an exquisite delicacy served in top restaurants all over the world. Luxueux produits de la mer issus de l’élevage Aquapri // si vous êtes à la recherche de produits de la mer de qualité supérieure dans des restaurants du monde entier, il se peut très bien qu'ils aient été élevés par aquaPri, entreprise spécialisée dans l’élevage de truites, la production d’œufs de truite et désormais également de sandre. Forte de plus d’un siècle d’expérience dans le domaine des produits de la mer, cette société familiale maîtrise aujourd’hui tout le processus d’élevage de l'œuf au produit fini. aquaPri est l’un des plus grands élevages de The fish farming is possible. Trout Caviar delicate meat texture truites au danemark et probablement le seul au based on sustainable is a renowned delicacy appreciated all over standards: AquaPri and deluxe product all Europe and sold as a monde à maîtriser l’ensemble du processus d’élevage wants to return what over the world. high-end seafood www.aquapri.dk du sandre – une délicatesse exquise servie dans les it has borrowed from Pike perch is a fresh- delicacy in top meilleurs restaurants aux quatre coins du monde. nature in the best way water fish with a restaurants. 9 Jegindø The growth conditions in denmark’s limfjord are ideal for the blue mussel – due to the fine, cool currents and influx of water from the north sea, which causes the mussels to grow slowly. WATeRS Of SHellfiSHH

Jegindø // The limfjord – transecting north jutland from the north sea in the west to the kattegat in the east – is denmark’s largest inlet (1,500 km²), comprising calm banks, bays and shallows, yet it also has deep, narrow sounds with fast-flowing currents. This chilly, varied aquatic environment is the habitat of fine, tasty blue mussels and oysters, harvested from the depths of controlled, certified areas by local fishermen. These savoury shellfish are landed at johs. jensen EAUX RICHES Fiske- & muslingeexport on jegindø, one of the inlet’s more than 100 charming small islands. From here they are sold to wholesalers, restaurants and fishmongers throughout europe. EN FRUITS DE MER

Jegindø // le limfjord, qui relie la mer du nord et le kattegat, est avec ses 1500 kilomètres carrés le plus grand fjord du danemark, composé de vastes surfaces calmes, d’anses aux faibles profondeurs et de détroits profonds et étroits aux courants rapides. ce milieu aquatique frais et varié est l’habitat de moules et d’huîtres les plus fines et les plus goûteuses récoltées par les pêcheurs locaux dans des zones autorisées et contrôlées. ces coquillages délicats arrivent chez johs. jensen Fiske- & muslingeexport, entreprise située sur l’île de jegindø, l’une parmi la bonne centaine de petites îles charmantes du limfjord, d'où ils sont vendus aux grossistes, restaurants et poissonniers dans toute l’europe.

The Johs. Jensen export including blue mussels In addition, Danish company is run by two from the fjord’s mussel oysters harvested in partners Christian Brink beds, as well as from the wild in western and Johannes Jensen long-line mussel farms, areas of the fjord are and processes and sells where the mussels are marketed under the fresh fish and shellfish bred on lines one metre “Limfjordens Finest” products from the below the water’s brand. Limfjord – notably surface. www.johs-jensen.dk 10 New NordiC CuisiNe From idea to

Manifesto Transformation

By Mads RandBøLL WoLff Senior Adviser, Nordic Council of Ministers // Conseiller senior, Conseil des ministres nordique Photos: www.saesonforgodsmag.dk

iT sTarTed ouT as a THouGHT THaT develoPed inTo an idea based on a QuesTion abouT wHeTHer iT was acTually Possible To idenTiFy sucH a THinG as a reGional nordic cuisine: a cuisine wHicH, by virTue oF iTs delicious TasTe and uniQueness, could measure uP To THe world’s besT. THe idea Took sHaPe, noma was esTablisHed and many PeoPle were asTonisHed by THis PHenomenon: was iT really Possible To base a resTauranT on someTHinG as unlikely as absoluTely noTHinG buT nordic inGredienTs and Produce?

Soon after the opening of noma, Claus Meyer From the outset, the nordic Council of small businesses alike, as well as for associa- took the initiative to hold a nordic cuisine Ministers have taken part in the efforts, and tions and individuals. symposium, which attracted great interest and the manifesto was also followed up in 2005, brought together many of leading gastrono- when the nordic ministers for agriculture and Recently, an important foundation donated mists in Scandinavia. During the symposium, food decided to launch a nordic effort that Dkk 100 million (eUR 13.42 million) to a number of the leading chefs in Scandinavia could underpin the manifesto and also research in the health-promoting potential in signed what we now know as the Manifesto provide guidelines for future efforts involving nordic ingredients and produce. Can obesity for a new nordic Cuisine. one of the new nordic Food. Since then, new nordic and type ii diabetes be combated using co-architects of the manifesto was Jan krag Food efforts have been firmly rooted in the tempting, locally based cuisine as the weapon? Jacobsen, President of the Danish Academy of nordic Council of Ministers and all nordic gastronomy. countries, which take various differing Whereas French cuisine has been acclaimed all approaches to new nordic Food. over the world thanks to the hedonist qualities of the food and whereas the impressive quality The new nordic Food Programme is not of Spanish cuisine is its technical level, nordic itself the driving force behind the movement cuisine represents the dream of recreating a and the Council of Ministers plays no formal sort of link with nature once again. administrative role. even so, this new unequivocal political recognition The manifesto laid the groundwork for what of the project’s perspectives now resembles a transformation of the nordic has great symbolic value. culinary heritage, a transformation which has attracted international attention. it is a The nordic cuisine paradigm shift which sets a new agenda for movement has no the development of food production, logo and no redefines the political system’s approach to formalised leader- food and meals, and brings about fundamen- ship. it is rather like a tal changes in the underlying values for benign virus spreading at discussions on this topic. lightning speed at all levels. everyone is welcome: the market in so doing, new nordic Cuisine transcends will be the judge. The manifesto itself, to become not a matter of Scandinavia serves as a guide for large and versus France, but a quest for the truth and beauty of regional cuisines. The actual threat comes from multinational junk-food and fast-food corporations which constitute a threat to human health, reduce biodiversity – and undermine the identity and integrity of local cuisines. 11 maNifESTO 7. To develop potentially new applications of traditional nordic The new nordic Cuisine Movement food products. The aims of New Nordic Cuisine are: 8. To combine the best in nordic cookery and culinary traditions with impulses from abroad. 1. To express the purity, freshness, simplicity and ethics we wish to associate with our region. 9. To combine local self-sufficiency with regional sharing of high- quality products. 2. To reflect the changing of the seasons in the meals we make. 10. To join forces with consumer representatives, other cooking crafts- 3. To base our cooking on ingredients and produce whose characteris- men, agriculture, the fishing, food , retail and wholesale industries, tics are particularly excellent in our climates, landscapes and waters. researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone 4. To combine the demand for good taste with modern knowledge of in the nordic countries. health and well-being.

5. To promote nordic products and the variety of nordic producers – and to spread the word about their underlying cultures.

6. To promote animal welfare and a sound production process in our seas, on our farmland and in the wild. dE l’idéE à la TRaNSfORmaTiON Nouvelle cuisine nordique

Suscitant d’abord l’étonnement, elle a évolué solidement ancré au sein du Conseil des vers une idée basée sur la question suivante : ministres et dans les pays nordiques qui tous, et si nous avions une cuisine nordique de différentes manières, travaillent sur le régionale ? Une cuisine nordique qui, de par concept de la nouvelle nourriture nordique. sa saveur et sa particularité, puisse se mesurer avec les plus grandes cuisines du monde. le programme nouveau régime nordique n’est pas une force motrice de ce mouvement l’idée a fait son chemin, le restaurant noma et le Conseil des ministres ne joue aucun rôle fut créé et nombreux étaient ceux qui administratif formel. Pourtant, cette nouvelle s’étonnaient de ce phénomène. etait-il reconnaissance politique unanime des vraiment possible de fonder un restaurant sur perspectives du projet a eu une grande quelque chose d'aussi curieux que des matières importance symbolique. premières à 100% nordiques ? le mouvement de la cuisine nordique n’a ni ressemble aujourd’hui à une transformation Peu de temps après l’ouverture du restaurant logo ni leadership formalisé. il s’agit plutôt de la tradition culinaire nordique et qui a danois noma, Claus Meyer a pris l’initiative d’un virus bénin qui se répand à la vitesse attiré l’attention internationale. C’est un d’un symposium dédié à la cuisine nordique d'un éclair à tous les niveaux. il est ouvert à changement de paradigme qui a fixé un qui a suscité beaucoup d’intérêt et réuni de tous, le marché étant l’arbitre. le manifeste nouvel ordre du jour pour l'évolution de la nombreux grands gastronomes nordiques. fonctionne en tant que point de repère pour production agroalimentaire, redéfini l'attitude lors du symposium, bon nombre des plus les petites et grandes entreprises ainsi que du système politique par rapport à la grands chefs de la région ont signé ce que pour les associations et les individus. Récem- nourriture et au repas et entraîné des nous connaissons désormais sous le nom de ment, une fondation importante a donné 100 modifications fondamentales des valeurs à la Manifeste de la nouvelle cuisine nordique, dont millions de couronnes danoises (13,4 millions base de nos conversations sur ce sujet. le président de l'Académie gastronomique de d’euros) pour la recherche sur le potentiel Danemark, Jan krag Jacobsen, était l’un des d’amélioration de la santé inhérent aux De cette manière, la nouvelle cuisine nordique co-auteurs. matières premières nordiques. est-il possible déborde de son cadre. il ne s’agit pas de de combattre l’obésité et le diabète de type 2 confronter les pays nordiques à la France mais le Conseil des ministres nordique était, dès le en utilisant comme arme une cuisine de la quête de la vérité et de l’instinct de la début du travail, partie prenante et le stimulante basée sur des ingrédients locaux ? beauté des cuisines régionales. le véritable manifeste a été, en 2005, suivi d’une décision, ennemi, ce sont les sociétés internationales prise par les ministres de l’agriculture, de la là où la cuisine française a gagné la de fast-food et de junk food qui sont une pêche et des denrées alimentaires des pays reconnaissance dans le monde entier grâce menace contre notre santé, réduisent la nordiques, consistant à mettre en commun aux qualités hédonistes de la nourriture et où biodiversité et minent l’identité et l’intégrité leurs efforts dans le but de soutenir le la cuisine espagnole a impressionné de par son des cuisines locales. manifeste en donnant des directives relatives niveau technique, la nouvelle cuisine nordique au travail futur à mener sur le nouveau régime représente le rêve de renouer avec la nature. nordique. Depuis lors, ce travail a été le manifeste a posé les bases de ce qui 12 New Nordic Food

neCuisine n n W noRDiC CUiSine claus meyer – enTrePreneur, “Food ambassador”, ouvelle ouvelle iniTiaTor oF THe new nordic cuisine concePT and movemenT, and ParTner in THe noma resTauranT – Has Provided Food Producers, PoliTicians and consumers wiTH a brillianT series oF asTonisHinG iniTiaTives and ideas. His Goal: To creaTe one oF THe

world's mosT exemPlary Food culTures. ordique

Claus Meyer saw the factory, noma, a cook- culinary light as a ery school for children young man in France. and adults, a company Today, he owns or distributing Valrhona part-owns an organic chocolate in Scandi- bakery, an orchard, a navia, and a catering deli chain, the Estate service cooking food Coffee roasting at 65 venues for some company, a provincial 13,500 people. hotel, a micro-vinegar www.clausmeyer.dk

La fertilité et la teneur en minéraux de la terre

// la fertilité et la teneur en minéraux de la terre, la longue période fraîche de croissance, la lumière changeante et les variations de la température dans les régions nordiques et arc- tiques créent un terroir tout à fait exceptionnel qui relève le goût et donne du caractère aux animaux et plantes. Une valeur fondamentale et un élément por- Soil: fertility and mineral content teur de la nouvelle cuisine nordique qui veut « renouer avec les paysages et capter la nature The fertility and mineral content of the soil, à son apogée de sorte que les repas reflètent la the prolonged cool growth period, and the saison et communiquent les qualités du lieu ». fluctuating light and temperature conditions in nordic and Arctic regions create a unique “terroir”, infusing both meat and plants with taste and character. This essential core value of new nordic Cuisine “seeks to re-establish our link with the landscape and capture nature at its peak so meals exude the season and the qualities of each locality.” Based on the enormous Claus Meyer has exquisite ingredients and takes participants Nordic garden – written yet another and produce, and the on journeys of brimming with superb cookbook focusing on daily meal which discovery to cook vegetables, berries, savour and sensuality. unites families. Meyers together in the wild. fruit, grain, nuts and In pictures and words, Madhus organises herbs just waiting he establishes a cookery courses for

to be harvested splendid link between beginners based on Claus Meyer Claus Meyer ALMANAK er Claus Meyers drøm om det fuldendte madår. Med udgangspunkt i årets gang og sæsonernes skiftende råvarer tilbyder bogen mere end 1.000 opskrifter på aftens- mad, småretter og desserter, men også syltesager, pålæg, and consumed – natural Denmark, theal Almanacdrikkelse, brød og kager. Det heleapproach fordelt ud over samtlige ma af årets 365 dage.

nak I ALMANAK er de væsentligste retter fra de sidste 300 års danske madhistorie opdateret, og de præsenteres side om side med opskrif- terne på familiens yndlingsretter fra de fremmede køkkener. Bogens tyngde er imidlertid den næsten endeløse række af ideer til, hvordan al vi uge for uge kan omsætte de muligheder, naturen giver os, til skønne, enkle måltider, der er inden for rækkevidde for os alle. ma

ALMANAK er gennemsyret af en klar holdning til sundhed, fagligt nak al overskud, fortælleglæde og af forfatterens begejstring for alt det, som kan høstes i de vilde landskaber. Med denne bog inviterer ma Claus Meyer sine læsere til at digte med på det nye nordiske hver- AlAlMAnAC dagskøkken. nak Lær at lave mad fra ALMANAK, læs mere på www.meyersmadhus.dk

claus Meyer is an associate professor of food science at UC Life, but calls himself a culinary

Lindhardt og Ringhof Fresh produce is the source of inspiration entrepreneur. In recent years, he has dedicatedwww.lindhardtogringhof.dk himself to comprehensive product-development

111599_Almanak-Cover-CS3.indd 1 10/09/10 11:50:13 Fresh seasonal produce is the source of inspira- projects, each aiming to make delicious produce tion for Meyer’s new Almanac cookbook which and refined products from unique origins widely exudes his passion for cooking simple, delightful available in the Danish market. daily meals that smell and taste of the time of year. Meyer has created a culinary calendar – a book about the food he shares with his family, the food he never got to cook, and about his favourite dishes and those of his family – about the ultimate “Meyer year of Food” with at least two recipes a day, 365 days a year. it includes updates of dishes from centuries of Danish culinary history, both the old favourites and those Danes have overlooked, but also personal interpretations of foreign dishes brought to Denmark by immigrants and prepared from the finest Danish produce from farms, seas, lakes and woods.

Matières premières fraîches, source d’inspiration

// les matières premières fraîches de saison sont la source d’inspiration du // almaNaCh livre de cuisine de Claus Meyer, Almanach, écrit en partant de l’envie de cuisiner de délicieux repas simples de tous les jours au parfum et au goût de saison. Meyer a créé un almanach gastronomique – un livre sur la nourriture qu’il a appréciée en famille, la cuisine qu’il aurait voulu faire et les plats préférés de sa famille et de lui-même, sur l’année « meyerienne » absolue avec au minimum deux recettes par jour 365 jours. le livre revisite des plats remontant à plusieurs siècles d'histoire de la cuisine danoise, non seulement ceux que nous connaissons et ceux que nous avons négligés mais aussi des interprétations personnelles de plats étrangers, introduits au Danemark par les nouveaux Danois naturalisés et préparés avec les meilleures matières premières danoises provenant des champs, de l’étable, de la mer, des lacs et des forêts. a crucial role, even if its even a crucial role, historyuse throughout has been rather unimaginative. - - ddikebryggeri, e add a superb new add a superb new Nordic to product acetic where Cuisine played acid has always ordhavn ordhavn ordic ordic climes, into intense, n n ReWeRy Harder expects to take take to expects Harder heights new to vinegar applying various by This will refinements. illeø island. B C’est sur cette base collaboration qu’en avec auteur gastronome, Harder, Andreas ami son vinaigre, de producteur et cuisine de livres de qu’il a établi la première micro-vinaigrerie du Danemark, nordhavn eddikebryggeri, où ce tandem transforme et fait évoluer des fruits et baies, cultivés dans le climat nordique frais, en vinaigres de tant en démarré a projet Ce cuisine. la relèvent qualité goûteux qui que vinaigrerie balbutiante, il y a AR n line with this, he and Andreas Harder – gastronomist, cookbook i ne of Claus Meyer’s fundamental principles is that more foods need to be to need foods more that is principles fundamental Meyer’s Claus of ne author and master vinegar – brewer established Vinegar from the barrel from Vinegar o produced in Scandinavia that communicate the qualities of the country side. With the establishment With - Eddike Nordhavn of bryggeri, master Andreas vinegar-maker firstDenmark’s micro-vinegar brewery.Here, the partners transform and process fruits and berries, cultivated in cold delicious quality vinegars that put a kick into The cooking. project started out as a phantom brewery 8 years ago when Harder maturing the and first vinegars made Meyer fromown fruit apple fromMeyer’s started or on l Vigmosegaard, chard, le commencé ont Meyer et Harder lorsque ans, 8 vieillissement des premiers vinaigres fabriqués à partir des fruits de lilleø. située sur l’île Vigmosegaard Meyer, la pommeraie de Claus Vinaigre du baril Vinaigre // l'une des grandes idées de produire Claus dans Meyer est les qu’il faut pays alimentaires nordiques qui communiquent davantage les qualités de des paysages. denrées

Micro- The first speciality first speciality The vinegars based on ingredients like blackcurrants, cherries and and been released plums have in speciality shops available already are can also taste these You and restaurants. sublime liquids and inspect the lovely scenically at the brewery, wooden vats Øresund. located overlooking

MiCRo Vineg MiCRo vinaigrerie

14 New Nordic Food - - n peut aussi o and bran are retained, retained, are and bran so nutrients, vitamins in remain and minerals which risesthe bread sourdough with slowly yeast.and organic es matières premières propo premières matières es l grain is milled on a grain grinder, except stone fine wheat flour, for and all dough is made and scratch from hand. Germ kneaded by sées sont la farine, le levain et la levure ainsi que de bons conseils à ceux qui font le pain à la maison. laisser le travail à un boulanger parmi les plus talentueux du Danemark qui, tous les jours à partir de 7 h, fait des pains de blé complet, pains de seigle, croissants et gâteaux délicieux et sains.pour les clients amateurs de produits sent une meilleure farine pour faire un pain qu’ils cuisent et cuisent qu’ils pain un faire pour farine meilleure une sent plaisir. de plus avec mangent boulangerie focalise sur la qualité afin que les gens choisis n France, Claus Meyer a appris que chaque repas doit être accompagné être doit repas chaque que appris a Meyer Claus France, n Philosophy converted into action Philosophy As Meyer learned in France, freshly baked bread should be part of every opening the with action into converted been just has philosophy This meal. a Bakery, of demonstration Meyer’s workshop using flour freshly milled from Scandinavian organic or biodynamic grain – including old nordic of aims the of one barley. naked and spelt rye, wheat, Öland like varieties flour, better-quality choose to people get quality, on focus to is bakery the bakeryThe passion. more with bread eat and enthusiasm more with bake provides ingredients like flour, sourdough and yeast, or home. at bake to wishing those to tips gives also but who bakers best Denmark’s of one to up left be can this opens at 7.a.m. every day to bake fresh whole-wheat bread, rye bread, croissants and pastries for customers wishing to sink their teeth into nutritious goodies. de la philosophie à l’action Passer e // de pain frais. Cette philosophie est passée à l’action avec l’ouverture de Meyers Bageri, une boulangerie atelier dynamique où l’on fait du pain avec de la farine fraîchement moulue à partir de céréales biologiques ou variétés des autres entre nordiques, pays les dans cultivées biodynamiques, anciennes : blé d'Öland, seigle sur brûlis, épeautre et orge nue. Cette and is selected by Per and is selected Per by Grude, bakery partner of and owner farm, Mørdrupgård the much of where The is cultivated. grain Meyer’s Bakery’s prime Meyer’s is the aroma concern quality of and baking All grain the grain. organic from comes in Scandinavia farms

Pain “In my view, you you my view, “In Meyer claus with your should eat good bread for baguettes, bread meal. Except baked to be freshly have doesn’t can be heated and – good bread bread also tastes good toasted. Good of eating, the pleasure increases digestion and improves promotes www.clausmeyer.dk health.”

DAily BReAD DAily quotidien s on as Se ur Fo winter, we long long we winter, n I tunité de rdic phenomenon. phenomenon. rdic er, on peut attendre on peut attendre er, o a notion de saison a un sens. N L n hiv houses well-insulated against the the against well-insulated houses E n I city parks, women turn their faces skyward to to skyward faces their turn women parks, city n I oyagent vers le sud et qu’il faut rentrer les dernières les dernières faut rentrer le sud et qu’il vers oyagent e et, pour beaucoup, la traversée de la longue la traversée e et, pour beaucoup, e nettoyage de printemps est un phénomène typiquement nordique ! de printemps est un phénomène typiquement nordique e nettoyage L t these same methods also enhanced the produce produce the enhanced also methods same these t . e Y eflètent la cuisine médiévale avec viandes, charcuteries et viandes, charcuteries avec eflètent la cuisine médiévale ’adaptation continue est cependant également une oppor oël r L printanier es de l’hiver où la nature est endormie mais le ciel nocturne éclairé d’étoiles. mais le ciel nocturne éclairé d’étoiles. est endormie où la nature es de l’hiver N e printemps, moment où la nature se réveille avec une force incroyable et où l’on range et où l’on incroyable une force avec se réveille e printemps, moment où la nature l’été avec impatience et soupirer après l’hiver lors d’une canicule. lors d’une après l’hiver impatience et soupirer avec l’été L

z nous, la légèreté lumineuse de l’été se reflète dans l’art mobilier, l’aménagement de l’habitat l’aménagement de l’art mobilier, dans se reflète lumineuse de l’été z nous, la légèreté e are affected by the light, and many people have difficulty getting getting difficulty have people many and light, the by affected are e e reflect the bright lightness of summer in our furniture design and in the décor of our our of décor the in and design furniture our in summer of lightness bright the reflect e

es repas de es repas a nourriture et les repas changent au cours de l’année. changent au cours de l’année. et les repas a nourriture a courte saison de croissance et de pêche de l’été constitue la base du développement de constitue la base du développement a courte et de pêche de l’été saison de croissance oods and meals change during the course of the year. The concept and meals change during the course of the year. oods ummer’s short growing and hunting season is the basis on which many many which on basis the is season hunting and growing short ummer’s toujours penser différemment, tourné vers l’avant. l’avant. tourné vers toujours penser différemment, s premières pommes de terre, fraises et asperges nouvelles sont attendues avec impatience. impatience. avec attendues sont nouvelles asperges et fraises terre, de pommes premières s L L L Che W F S W ous sommes influencés par la lumièr es longues journées claires de l’été rythmées par l’activité intense de la nature, les courtes rythmées intense de la nature, de l’été par l’activité es longues journées claires e ’automne lorsque les oiseaux migrateurs v pâtisseries aux épices traditionnelles. N n’est pas inhabituelle dans les en hiver Une dépression est difficile. saison sombre pays nordiques. L nombreuses méthodes de conservation, limitant autrefois le risque de pénurie au cours d’un long méthodes de conservation, le risque de pénurie au cours d’un nombreuses limitant autrefois un goût raffiné et, dans premières apportent Ces méthodes cependant aussi aux matières hiver. de la pêche en moderne – les produits ajoutée sur le marché plusieurs cas, une grande valeur en sont un bon exemple. conserves des pays nordiques les vêtements d’hiver. Dans les parcs des villes, les femmes tournent leur visage vers les premiers les premiers des villes, les femmes tournent leur visage vers les parcs Dans les vêtements d’hiver. de soleil rayons de le froid les maisons, isolées contre Dans et de luminaires. d’éclairage et surtout quand il s’agit et les meubles légers. naturelles les matières les pièces claires, nous aimons l'hiver, récoltes. L L Quatre saisons Quatre sentiments journées sombr through this dark season. SAD is not uncommon in Scandinavia. But the continuous changes also also changes continuous the But Scandinavia. in uncommon not is SAD season. dark optimistic. this more through become and approach one’s reinvent to opportunity an winter. provide for long we wave, heat summer a of midst the in and, summer for of season makes sense: the first new potatoes, strawberries and anticipated with excitement. asparagus are cuisine, with baked goods and medieval Christmas menus reflect animals. slaughtered recently traditionally seasoned meats from

lamps. and lighting to comes it when least not homes, during bay at hunger keep to past the in developed were methods preservation months. winter long the modern in value added them gave instances, many in and, tastes refined with example. good a are products fish Scandinavian tinned – markets The long, light days of summer, brimming with activity in nature, and the dark, short days of winter winter of days short dark, the and nature, in activity with brimming summer, of days light long, The when Autumn, stars. shimmering with alive come nights the but hibernate to seems nature when with awakens nature when Spring, harvested. are crops last the and south fly birds migrating garb. winter its discards and force explosive absorb the first rays of spring sunshine. Spring cleaning is a is cleaning Spring sunshine. spring of rays first the absorb furniture. light and materials natural rooms, bright of fond are we winter, of cold //

16 Four seasons, Four sentiments billede 17 mangler TS

k d . i r a f a s t r o .s w en w w : to o h P TiM

THe cHanGinG By Jan KRag JacoBsen seasons in scandinavia President of the Gastronomic Academy Have THeir own ParTicular of Denmark // Président de l'Académie acTiviTies wHicH inFluence liFesTyles, Gastronomique de Danemark inTerior décor, arT, music, desiGn, FasHion and culinary arT. THe seasons insPire, cHal- lenGe, limiT, and oPen uP new oPPorTuniTies. in summer we are ouTdoors, in winTer we are indoors. and THe dramaTic cHanGinG oF THe seasons aFFecTs THe nordic menTaliTy. iT’s all abouT liGHT. // a cHaQue saison des Pays nordiQues corresPon- FoUR SeASon Sen S denT des acTiviTes Qui imPreGnenT le mode de vie, l’amenaGemenT de l’HabiTaT, l’arT, la musiQue, le desiGn, la mode eT l’arT culinaire. les saisons insPirenT, deFienT, limiTenT eT oFFrenT de nouvelles PossibiliTes. en eTe à l’ex- Terieur, en Hiver a l’inTerieur. eT le cHanGemenT sPecTaculaire des saisons inFluence la menTa- liTe nordiQue. c'esT une QuesTion de lumiere. Fo UR iTiOnS TRAD

oyal et Thor sont

oyal

millions d’hectolitres de bière,

ing ing 6.6 million drinks makes it 6.6 leur bonne recette de bière, de la tradition ceres, royal, Faxe

Faxe les marques ceres, royal, The synonymous with their parent company r avec unibrew, qui, de boissons maltées et de sodas, compte parmi les plus grandes et les plus modernes brasseries d’europe du nord.

this golden beverage dates

de la production moderne de bière pour la société r beer, malt and soft history of the largest and most advanced breweries age-old traditions and recipes for good eW by brewed today brewing is still the basis on which these beers are of unibrew, whose production of hectolitres one of in northern europe. avec synonymes, chacune ancestrale des brasseries danoises. l’histoire de cette boisson dorée remonte à plusieurs siècles. le noble et vieux métier de brasseur est toujours la base areand THor brands breweries anchored in denmark, each with their own The beer. of back centuries, and the noble old craft Tradition, talent et talent technologie Tradition, Royal Unibrew // Royal Unibrew //

talent and technology – a threesome ensuring the finest that beer of flows quality always Royal the taps of from brews which Unibrew, its all of and bottles in original brands Denmark. www.royalunibrew.com BR R- of fairyof tales, was the especially of fond now brand, Albani Royal by produced Unibrew. beer of brewing The is based on equal tradition, of measures

still leads Europe in the number of microbreweries per capita, and Danish beer traditions have have beer traditions per capita, and Danish in the number of microbreweries still leads Europe enmark d of new beer colours, types and flavours. in the creation resulting undergone an enormous transformation, As this requires more and new words, the Danish beer universe has also come up with new beer terminology beer universe the Danish and new words, more As this requires and taste. fragrance appearance, describing beer’s than 110 words set out in a dictionary with more Hans Christian Hans Christian Andersen, Denmark’s writer world-famous Faxe Bryggeri has made Faxe in markets into inroads of and the rest Europe it was since the world 1901. in founded

and technology Tradition, talentTradition, Bee

18 Royal Unibrew Beer-brewing traditions 19 Svane Svane // white elderflowers with an intense All of Svane’s juices are of approval, guaran- cranberries and elder- have a wide variety of flavour and the fragrance of nordic midsum- made of fruit and veg- teeing that they were flower, made according uses, including as an etables from organi- produced organically to old, traditional ingredient in refreshing mer, red cranberries brimming with vitamin c, cally cultivated fields and sustainably. recipes. Since then, sorbets or vitamin-rich crisp carrots, supple tomatoes, juicy oranges and plantations. The the product range has soups. and concentrated apples. svane specialises in products are organi- Svane was founded been enlarged – still pouring summer and nutrition into cartons for cally certified and have fifteen years ago with with top priority on www.svanetrading.dk year-round enjoyment. based on 100% the Danish Organic seal products based on quality. Svane juices organically cultivated berries, fruits and vegetables, this family-run danish company has developed a line of refreshing, vitamin- A juicy idea rich, unadulterated and nutritious juices without colouring or additives. Une idée juteuse Svane // Fleurs de sureau blanches au goût et au parfum intenses de solstice de l’été nordique, airelles rouges gorgées de vitamine c, carottes croquantes, tomates toniques, oranges et pommes juteuses sous forme concentrée. l’entreprise svane s’est spécialisée dans le conditionnement en carton de l'été et de la santé. réalisés à partir de baies, fruits et légumes issus à 100% de la culture biologique, de nombreux jus rafraîchissants riches en vitamines ainsi que des jus sains et purs sans colorants et sans additifs sont développés par cette entreprise familiale danoise.

La tradition de la bière denmark’s beer-brewing tradition goes back // depuis des milliers d’années, on brasse la thousands of years. and beer is frequently bière au danemark. la bière est largement used as both a cooking ingredient and a utilisée comme ingrédient ou comme boisson beverage with meals. This tradition lives on. pour accompagner un repas. la tradition se beer is ideal in food (as seasoning), for perpétue toujours. la bière convient parfaite- cleansing the palate, for marinating or as an ment pour la cuisine, comme assaisonnement, In Denmark, it is ingredient in sauces and stews. pour neutraliser les corps gras, pour les possible to experi- For those who want to challenge their taste marinades ou comme composante dans les ence having beer buds and experience more than sweetness, sauces et les plats mijotés. served with pancakes, beer is perfect for desserts. an interesting si l’on souhaite éveiller ses papilles gustatives pineapple marinated brew can embody flavours like violet, banana et découvrir d’autres goûts que simplement le in vanilla and beer, or salt-roasted almond and chocolate, and beer’s sweetness and hop sucré, la bière est vraiment un choix parfait snacks marinated in resins provide a fine counterpart to the usual pour un dessert. un brassage approprié peut porter. desserts’ varying degrees of sweetness. donner des notes gustatives telles que la violette, la banane, le chocolat. Pour beaucoup www.olakademiet.dk de desserts, la douceur et l’amertume de la bière révèlent les différentes nuances de sucré.

BeeR-BReWing TRADiTiOnS 20 dANiSH cUiSiNe iS THe besT resTauranT in THe world – noma – is danisH, and coPenHaGen Has more resTau- ranTs wiTH micHelin sTars Per caPiTa THan anywHere else in

wor THe world. our sTar cHeFs – led by rasmus koFoed – are rePeaT-

Ld cLASS edly ToP-ranked aT bocuse d’or and oTHer inTernaTional comPeTiTions, and THe naTional culinary Team oF denmark win Horesta HeaPs oF Gold medals and inTernaTional recoGniTion. WoRlD ClASS DA By KaTia K. øsTeRgaaRd This was not the picture ten years ago. But a large new brood of talented, innovative chefs have turned Managing Director / Dir. gén. Denmark into such a culinary attraction that thousands of tourists visit the country every year to get new

niSH CUiSine iS HORESTA inspiration and add new zest to their already well-travelled and discerning palates. They get what they came for, too, because Danish chefs know how to link tradition with renewal and local ingredients with international trends. We have created a distinctive taste – and rediscovered a nordic/Danish cuisine in the process. naturally, traditional Danish cuisine – including Denmark’s famous open sandwiches – can still be enjoyed at many Danish restaurants and inns. yet many venues also provide the opportunity to experience tantalising – yet respectful – new interpretations of traditional dishes. in addition to the host of Michelin stars awarded to the finest restaurants in Copenhagen, there are a number of exquisite restaurants and dining experiences outside the Danish capital as well. Many restaurateurs, head chefs and chefs in the rest of Denmark are blessed with dedication, imagination, talent and rare abilities. Day in and day out, these restaurants help to ensure that Denmark as a whole offers countless opportunities to experience memorable culinary art.

la gaSTRONOmiE daNOiSE aU SOmmET dU mONdE The lovely garden of the more than 200- // le meilleur restaurant du monde, noma, est danois et Copenhague compte plus de restaurants étoilés year-old Henne Michelin par habitant que n’importe quelle autre ville du monde. nos chefs stars - avec en tête Rasmus Kirkeby Inn supplies kofoed – obtiennent encore et encore les meilleurs classements au Bocuse d’or et dans d’autres concours the kitchen with internationaux et l’équipe nationale danoise de cuisiniers récolte de nombreuses médailles d’or et la recon- vegetables, berries, naissance internationale. root vegetables and herbs. Deference is Ce n’était pas le cas, il y a dix ans. Mais une grande et nouvelle génération de cuisiniers novateurs shown to the climatic et extrêmement talentueux a, en peu de temps, fait du Danemark une référence gastronomique à un conditions – due to the niveau tel que des milliers de touristes chaque année nous rendent visite afin de trouver une nouvelle inn’s seaside location inspiration et des saveurs pour leurs papilles gustatives déjà bien difficiles. – and the cuisine leur quête est récompensée car nos cuisiniers sont capables de créer le lien entre la tradition et highlights the striking taste differences l’innovation ainsi qu’entre les matières premières locales et les grands courants internationaux. nous available within the avons créé notre propre goût – et retrouvé un art culinaire danois/nordique. same plant species. il est bien entendu toujours possible de déguster la cuisine danoise traditionnelle dans de nom- Henne Kirkeby Inn is a breux restaurants et auberges du pays. il en est de même des célèbres « smørrebrød » danois. Mais à finalist for representing de nombreux endroits, il sera également possible de rencontrer de nouvelles interprétations intéres- Denmark in competing for The Nordic Prize santes tout en restant respectueuses des plats traditionnels. en plus des nombreux restaurants étoilés 2011, where the five Michelin à Copenhague, il y a d’innombrables tables et découvertes culinaires fantastiques en dehors Nordic countries de la capitale danoise. en province, également, nombreux sont nos restaurateurs, chefs et cuisiniers qui compete for the title sont pétris d’imagination, de talent, de capacités rares et d’un grand engagement. Ces restaurants “Restaurant of the Year contribuent également à présenter le Danemark comme une destination en soi avec de nombreuses in the North”. opportunités de découvrir un art culinaire que vous n’oublierez pas. 21 Ti Trin ned Avant-garde

Ti Trin Ned // innovation, esthétique et personnalité sont autant d'éléments porteurs du concept à la base du restaurant Ti Trin ned installé dans la vieille ville fortifiée de Fredericia. désireux à la fois de surprendre et de susciter la reconnaissance, ce restaurant en sous-sol accueillant a développé un univers gastronomique très personnel où la plus haute priorité est accordée à la saveur. s'inspirant aussi bien de la cuisine nordique que de la cuisine française et méridionale, de nouveaux plats expressifs sont créés dans le respect des matières premières et du bien-être des animaux. l’objectif étant de stimuler les sens avec de nouveaux arômes, nouvelles compositions et impressions gustatives.

As it is flanked by the Little Belt on one side The vision of the creative team behind restaurant and Hannerup Woods on the other, Ti Trin Ti Trin ned is clear: to engage the entire sensory Ned has the cornucopia spectrum. They want their patrons to have a total of nature right on its doorstep, enabling the experience, harmoniously united by ambience, restaurant to reap fresh Danish herbs from fragrance and taste. Ti Trin Ned is located woods and seashore in the old quarter of alike. Fredericia, in the basement of a building more than 100 years old. Its ambience is provided by white- washed walls, tile floors, Wegner chairs, candlelight, white tablecloths and Avant-garde silverware.

Ti Trin Ned // innovation, aesthetics and personality comprise the principal components of the concept underlying Ti Trin ned – located in the old danish fortress town of Fredericia. based on a desire to astonish and create recognition, this charming cellar restaurant has developed a personalised culinary setting where delicious taste is given top priority. The restaurant concocts new impressive dishes inspired by nordic, French and mediterranean cuisines, maintaining respect for its ingredients and animal welfare at the same time. The restaurant aims to titillate the senses with new flavours, fragrances and compositions.

The cuisine is simultaneously avant-garde and sincere. It leaves all dogmas behind and mixes rustic Nordic ingredients with exclusive French delicacies to obtain a perfect, sublime taste. www.titrinned.dk 22 miCHeliN Ten years ago, a Danish hot dog with a characteristic red sausage was a must for tourists during a visit to Denmark. The red Danish hot dog and hot dog stands are still here, but a profusion of gourmet restaurants have also sprung up. 23

The Paul, a high-calibre including Incognito restaurant in Royale, one of the most Copenhagen’s Tivoli visually elegant Gardens, is run by head cookbooks in the world. chef Paul Cunningham, miChEliN who has also published www.thepaul.dk several cookbooks, Photo: andreas wiking.

Tyre manufacturer Michelin published its first guide in 1900 and distributed it free of charge to France’s 3,000 motorists. Michelin wanted to get motorists out on the road, and the guide showed how to get to eateries, accommodation venues, petrol stations and experiences in the countryside.

Motoring skyrocketed – as did tyre sales. The popularity of Guide Michelin grew and spread beyond the borders of France. Today’s Michelin guide covers most of the world.

The unique star classification was introduced in the 1930s. if a restaurant is awarded three Michelin stars, its excellent cuisine is “worth a special journey”. Two stars means the restaurant is “worth a detour”. one star means the restaurant has “very good cuisine in its category”.

// le premier guide du fabricant de pneus Michelin est apparu en 1900 et a été distribué gratuitement aux 3000 automobilistes français. l’objectif était de faire en sorte que les automobilistes prennent la route, le guide leur indiquant le chemin vers des restaurants, possibilités d’héberge- ment, stations d’essence et sites campagnards.

l'automobilisme a pris son essor tout comme la vente de pneus. la popularité du guide Michelin a grandi et s’est répandue au-delà des frontières françaises. Aujourd’hui, le guide Michelin couvre la majeure partie du monde.

la classification particulière avec des étoiles a été instaurée dans les années 1930. Trois étoiles dans le guide Michelin signifient qu’un restaurant a une excellente cuisine incontournable. Deux étoiles signifient qu’un restaurant mérite le détour. Une étoile signifie que c’est un très bon restaurant dans sa catégorie.

Michelin Guide should be assessed and inspectors perform inspectors – who the various criteria for their assessments in always visit venues the assessment. the same manner. After incognito – are required Regardless of which that, they are ready to to have an excellent inspector visits a conduct their own basic education gained restaurant, the same inspections. in a restaurant or hotel type of assessment school and several should always be The Michelin Guide is years of experience in produced. Finally, the oldest, most the business. After trainees visit renowned hotel and that, they take a restaurants with an restaurant guide in the six-month in-house experienced inspector world. training course to over the course of establish a common several months to view of how food ensure that all www.michelinguide.com 24 Noma www.noma.dk Photos: Ditte isager n ma's ofeast coPenHaGen’s noma is a GourmeT resTauranT named THe besT in THe world in 2010 aT THe “s. PelleGrino world’s 50 besT resTauranTs” Prize awards. THe success oF Head cHeF rené redzePi is based on His remarkable knowledGe oF nordic croPs and Produce. He is THe FirsT Head cHeF To Have Fully exPlored THe inGredienTs available in THe HarsH buT FerTile nordic climaTe and He Personally keePs close Tabs on THe cHanGinG seasons.

rené redzepi René Redzepi has worked at some of the most prestigious restaurants in the world under Ferran Adriá and others, at El Bulli and The French Laundry, but his ideas for a new Nordic cuisine did not crystallise until he let go of his past and started to experiment.

An example of a noma accompanying the main menu is “fresh cheese ingredient with some- with pine shoots”, thing it would be sur- “asparagus, bulrushes rounded by in the wild. and poached duck One of the more amus- eggs” or “Lim Fjord ing dishes is “Radishes oysters and malt extract, in soil” – pictured here. apple and sago pearls”. The “soil” is made of The concept is often ingredients like malt, exemplified by flour and hazelnuts. 25

each season is characteristically charming in its own right, which helps to explain the dynamic style of noma’s cuisine. “i’m very fond of winter, but near the end i’m also tired of it. Then comes spring, like a great relief, but during May i also start looking forward to summer and the taste of strawberries. And sud- denly i’m longing for the taste of nuts and mushrooms,” René Redzepi explains in the new book about noma, Time and Place in Nordic Cuisine. At noma, dishes are served so the ingredients are brutally and unpretentiously consistent with their original habitat. We serve our food organically to ensure that its flavour is evocative of where it came from, so that a direct line can be perceived from the natural product to the tabletop. This also manifests your respect for the ingredients,” the head chef says. noma’s kitchen staff are eager to visit farmers, beaches and city parks with René Redzepi to find the ingredients for their cookery. “once you’ve got a sense of the history of the ingredients or sensed a farmer’s passion … you would never dream of excessively manipulating the materials. only if we are able to create a dish where we present the ingredient’s history and put it in a proper context will we have done our job properly,” asserts René Redzepi. (Source: noma – Time and Place in Nordic Cuisine, Phaidon, 2010 (English edition).

// Chaque saison a son charme, ses caractéristiques, et cela fait partie de ce qui rend dynamique la cuisine de lE fESTiN noma. « J’aime beaucoup l’hiver mais à la fin, il m’arrive aussi de m’en lasser. Vient ensuite le printemps comme dE NOma une libération et en mai, je commence à attendre avec impatience l’été et le goût des fraises.e t tout d’un coup, on est là à regretter le goût des noisettes et champignons », nous dit René Redzepi dans le nouveau livre sur noma - Time and Place in Nordic Cuisine. les plats chez noma sont présentés de sorte que les matières premières soient en accord avec leur milieu d’origine. De manière brute et sans prétention. « nous présentons le plat de façon organique pour qu’il ait le goût de ce à partir de quoi il est composé et que sa présentation fasse le lien entre le produit naturel et la préparation. Cela montre également notre respect des matières premières », déclare le chef étoilé. l’équipe de cuisiniers de noma se bouscule pour accompagner René Redzepi chez les agriculteurs, sur les plages et dans les espaces verts citadins afin d’y trouver les ingrédients pour la préparation des plats et leur pré- sentation. « Quand vous connaissez l’histoire des matières premières ou ressentez la passion de l’agriculteur...... il ne vous viendra pas à l’idée de manipuler à l’excès les produits. notre travail n’est correctement fait que si nous sommes capables de créer un plat dans lequel nous montrons l’histoire de la matière première tout en la plaçant dans son vrai contexte », affirme René Redzepi. 26 Acquamarina Fresh fish and shellfish from cool Danish waters meet warm-blooded Italian traditions, resulting in nutritious, tasty food served in inviting surroundings. Best of both worlds

The plate is tempting priority as the cuisine. Era Ora and L’Altro: which can be enjoyed while the glass is as- This is the same ap- a healthy dose of not only in the tonishing at Acquama- proach adhered to by tradition, mixed with restaurant’s elegant rina, where the wine the experienced team a touch of anarchy. setting, but also as has the same high at its other restaurants, Exquisite ingredients takeaways or en route are the starting point as delicious antipasti for savoury tastes – and a hot dish.

denmark’s 7,000 kilometre-long coastline is the starting point and source of inspiration for Le meilleur des deux acquamarina, the only italian fish restaurant // la façade maritime du danemark, longue de in copenhagen, which fuses freshly caught 7000 km, est le point de départ et la source danish fish with organic produce and d’inspiration d’acquamarina qui, en tant que sun-ripened accompaniments from italy. seul restaurant italien à copenhague, These are seasoned players on the culinary spécialisé dans les produits de la mer, a réalisé scene – not least era ora – who once again la fusion du poisson danois fraîchement raise culinary standards: this time by infusing pêché, des matières premières bio et des nordic produce with new warm nuances to accompagnements mûris au soleil de l’italie. produce nutritious, satisfying and delicious dishes. des acteurs expérimentés de la scène gastronomique, et notamment era ora, contribuent, encore une fois, à relever le niveau gastronomique. ils apportent de

www.acquamarina.dk nouvelles notes chaleureuses aux matières www.era-ora.dk premières nordiques et créent ainsi des plats www.laltro.dk sains, goûteux et copieux. Restaurationen Why complicate a dish? Simplicity will always win in the end anyway. Quality and common sense

Lisbeth and Bo Jacobsen coalesce and enhance restaurant’s patrons only, and each table is were the first Danes to one another. enjoy a fine experience. booked only once for introduce a wine list to Everything is prepared Restaurationen is proud the evening – to ensure their patrons to enable from scratch and close of its gastronomic that the hosts have them to experience attention is paid to heritage. Restaurationen plenty of time to how food and wine detail to ensure the is open in the evenings pamper their guests.

www.restaurationen.dk

naturally, restaurationen’s menu changes according to the season, and lisbeth and Qualité et bon sens bo jacobsen concoct dishes of international // le menu de restaurationen change naturel- calibre based on danish traditions. Their lement selon la saison et lisbeth et bo well-balanced dishes are inspired by denmark’s jacobsen composent des plats de classe treasure trove of fish, shellfish, meat and internationale, basés sur les traditions danoises. vegetables which the jacobsens concoct into a l’inspiration pour les plats bien équilibrés est harmonious overall experience. ever since the puisée dans le trésor national de poissons, restaurant opened at the heart of copenhagen crustacés, viandes et légumes, associés afin in 1991, the jacobsens have wanted to focus all d’offrir le meilleur de l’harmonie des saveurs. their energy on providing one five-course menu depuis l’ouverture au cœur de copenhague en each day, accompanied by complementary 1991, l’idée est de concentrer tous les efforts sur wines and served in a beautiful setting of un seul menu quotidien avec cinq plats et leurs danish furniture and art. vins, servis dans un bel environnement composé de mobilier et d’art danois. 27 Kanalen Restaurant The charming Restaurant Kanalen in Copenhagen was lauded with the Michelin Guide’s Bib Gourmand Prize for its delicious, reasonably-priced food and wine. Ambience and charm

Traditional Danish Restaurant Kanalen, www.restaurant-kanalen.dk cuisine is affectionately housed in the former interlaced with French premises of the cus- and Italian cuisine at toms police.

a classic danish menu, with a wide variety of Ambiance et charme home-cooked herring based on old recipes, // un menu danois classique avec de nombreuses welcomes guests for lunch, while the evening préparations de harengs maison, réalisées menu mixes shades of scandinavia with selon des recettes traditionnelles, accueille le French accents. The maritime charm of this client pour déjeuner alors que le menu du soir restaurant is enchanting day or night, nestled conjugue des notes scandinaves avec des as it is in the idyllic ambience of christianshavn accents français. Quelle que soit l’heure de la among the old warehouses, with colourful journée, on peut se laisser enchanter par le boats along the canal. under the low ceilings milieu idyllique de christianshavn, les vieux inside, the top priority is to use the best docks, les nombreux bateaux hauts en seasonal ingredients to prepare meals with couleurs sur le canal et le charme maritime du respect and professionalism. restaurant. a l'intérieur, sous les plafonds bas, une grande importance est accordée aux meilleures matières premières de la saison, préparées avec respect et professionnalisme. Vinstue Husmanns Over the years many prominent, charismatic patrons have found their way to Husmanns. One of the celebrities to experience the charming ambience was Walt Disney. Heavenly lunch downstairs

This historical venue is (since 1894), on Not until 1981 were Authentic Danish open rustic and charming. Its Larsbjørnstræde. they admitted alone. sandwiches: a favourite unique atmosphere has Husmanns was off Paradoxically, the is hot corned brisket been attracting regulars limits to women until prohibition against of beef, served in thick and tourists for the past 1953, when they were women was introduced slices topped with 120 years: initially when allowed to enter by female owner freshly grated it was located on Town with a man. Adelaide Husmann horseradish and pickles. Hall Square, and later in 1912. www.husmannsvinstue.dk Déjeuner divin en bas dans la cave around the corner, in a cellar! at Husmanns, // au coin de la rue, dans une cave ! you encounter a slice of historical copenhagen. chez Husmann, venez à la rencontre du down in the subdued lighting of shoemaker copenhague historique. ici en bas, à la lumière pendants, the venue has been successfully atténuée des lampes de cordonnier, on a, generating respect for danish open sandwich- depuis 1894, maintenu au plus haut le respect es and delicious traditional danish lunches des célèbres « smørrebrød » et du bon since 1894. some of the furniture is original déjeuner danois. Plusieurs meubles originaux and dates from the time when there were only datent de l’époque où le menu ne comportait two dishes on the menu: herring and rolled que deux plats – hareng et charcuterie roulée. meat sausage. Today there are 27 different cold aujourd’hui, on peut choisir entre 27 plats and hot dishes to choose from, prepared from froids et tempérés différents, préparés à partir the finest ingredients. des meilleures matières premières. 28 malliNG & sCHmidT VAR mallinG & scHmidT sTrive To reFlecT denmark’s moods, variaTions oF liGHT and Flavours in THe disHes THey serve, To Give THeir PaTrons an inTimaTe culinary view oF THe juTland reGion. i AT ion moods

light S

Rikke Malling and Thorsten Schmidt’s Restaurant Malling & Schmidt puts Aarhus, Denmark, on the world’s culinary map. Together, the couple aim to flavours take us on a voyage of discovery to the distinctive features of regional nordic www.mallingschmidt.dk landscapes and the unique produce and ingredients found there. The couple seek out local environments – vast forests, fields, lakes and seas – in their endeavours to discover the taste and fragrance of Denmark and convey these sensory impressions to their patrons through innovative dishes. Thorsten Schmidt, who is responsible for the cuisine,& approaches his task with something resembling scientific curiosity. in this context, he scrutinises the true nordic spirit to create unprecedented dining experiences by providing food of high technical calibre. He aims to give patrons an opportunity to experience something familiar, foreign and unexpected by linking distinctive traits of nature to the cuisine – thus creating something unique.

amBiaNCES Rikke Malling et Thorsten Schmidt ont, avec le Restaurant VaRiaTiONS // Malling & Schmidt, placé Århus sur la carte du monde lUmièRES & culinaire. ensemble, ils se proposent de nous emmener en voyage, de découvrir les spécificités des paysages régionaux SaVEURS nordiques et les ma- tières premières uniques qu’ils recèlent. Ce couple explore l’environnement proche, les grandes forêts, les champs, les lacs et la mer, afin de trouver le goût et le parfum du Danemark et de communiquer toutes ces impressions sensorielles aux convives à l’aide de plats novateurs. Thorsten Schmidt, responsable de la gastronomie, exerce sa tâche avec une curiosité quasi naturaliste. C’est dans ce contexte qu’il observe la composante nordique à la loupe et crée de toutes nouvelles sensations culinaires, expression d’une cuisine de niveau technique élevé. la vision consiste à permettre aux convives de vivre à la fois ce qui est bien connu, mais aussi l'étrange et l'inattendu, associés aux caractéristiques de la nature. la création est unique. 29 Tour de France During Tour de France 2010, the racing stars of Team Saxo Bank were pampered by head chef Thorsten Schmidt who provided “performance cooking” – correct nutrition and splendid dining experiences from his mobile kitchen.

The philosophy behind combining flavours seasons. Malling & Malling & Schmidt has found in the elements Schmidt believe that developed around the – the woods, earth, communication is a elements populating lakes, ponds, seas, form of human and shaping the islands, smoke, fire, air, interaction and that terroir. The couple soil, grains, plants, food is a tool which regard their restaurant herbs, and scents – and facilitates this process, as a tool which shapes then blending and while unpretentious the contours of the intertwining them to service accentuates the surrounding landscape: portray moods and experience. 30 BoCuse d'or the Danish Candidate lAying

Rasmus Kofoed has won a bronze and a silver medal at Bocuse d’Or in Lyon. And together with his assistant Frederik Rudkjøbing he won the Bocuse d’Or Europe in Geneva in June.

dynamic means powerful and represents the living creative forces of nature. Although these forces are not visible, their “impact” on the biological nature of things is. The effects are visible, if one learns to observe and understand the connection between the creative forces and the physical substances in all organisms. 31

AMong THe STARS

culinary vision and diversiTy are THe Hallmarks oF danisH cHeF rasmus koFoed, lauded several Times as one oF euroPe’s cleveresT culinary arTisTs, includinG aT bocuse d’or comPeTiTions. reGardless His distinctive style is as bright, light, elegant and dynamic as Denmark’s climate and countryside. oF wHeTHer He is TakinG ParT His mission is to create dishes which heal, challenge and enrich. it is in this spirit that prize-winning in a comPeTiTion or sTandinG chef Rasmus kofoed has left his unique mark on a number of top Danish restaurants, most recently by THe cooker in His own geranium in kongens Have where he was lauded with a Michelin star. He is now repeating the resTauranT, His creaTions are achievement, together with Søren ledet, in a new setting on the eighth floor of one of the towers of based on HiGHly Personal the Parken stadium in the heart of Copenhagen. The desire to astonish, set new culinary standards inTerPreTaTions oF nordic and give patrons an extraordinary experience has always motivated Rasmus kofoed, who has kept an cuisine – brillianT meals open mind and a capacity to be inspired – not least when, through his work, he meets other people involvinG all THe senses. who are enthusiastic about what they do. They range from skilled colleagues to dedicated suppliers, farmers and producers who love their vocation and make delicious products for the benefit of both the environment and animal welfare. one of Rasmus kofoed’s great personal and professional sources of inspiration is his mother, who helped him to enjoy vegetarian cookery. Many of the dishes created in geranium focus on vegetarian ideals. even so, meat, fish, game and shellfish are important elements of Rasmus kofoed’s expressive cuisine, which is always based on seasonal ingredients – preferably of the organic or biodynamic variety. JOUER paRmi la signature est claire, légère, élégante et dynamique comme le climat danois et la nature danoise. la // mission : créer une nourriture saine, qui lance un défi et enrichit.l e chef étoilé, Rasmus kofoed, a dans lES STaRS cet esprit marqué de son empreinte tout à fait unique bon nombre des meilleurs restaurants du Dane- mark, dernièrement le geranium dans kongens Have, où il a été récompensé par une étoile Michelin. Maintenant il réédite ses prouesses en compagnie de Søren ledet dans un nouveau cadre situé au hui- tième étage de l’une des tours de Fælledparken au centre de Copenhague. l’envie de surprendre, de fixer de nouvelles normes à la gastronomie et d’offrir à ses convives une expérience extraordinaire ont toujours été la force motrice de Rasmus kofoed, qui a conservé un esprit ouvert et la capacité de s’enthousiasmer – surtout lorsque dans son travail, il rencontre d'autres esprits passionnés. il peut s’agir de collègues talentueux, de fournisseurs dévoués, d’agriculteurs et de producteurs qui brûlent pour leur métier et qui élaborent des produits goûteux, à la fois respectueux de l’environnement et du bien-être des animaux. l’une des grandes sources d’inspiration dans la vie privée et professionnelle de Rasmus kofoed est sa mère qui lui a transmis les joies de la cuisine végétarienne. en effet, de nombreux plats créés au restaurant geranium focalisent sur les légumes. Cependant, viandes, poissons, gibiers et crustacés continuent à tenir une grande place dans la cuisine expressive de Rasmus kofoed qui prend toujours comme point de départ les matières premières de saison – de préférence biologiques ou biodynamiques.

Tastiness and creativ- flavour and simplicity The diversity of nature ity, as well as organic remain at the heart of inspires Rasmus principles, origins and his work. Kofoed, and results in history, are important light, colourful dishes, elements of Rasmus Organic and biody- based on unrivalled Kofoed’s cuisine. namic produce in the Danish ingredients and form of grain and seeds an uncompromising Rasmus Kofoed uses are natural compo- focus on harmony and elements from nents of the menus at flavour. molecular cuisine, but Geranium. 32 World Pictures D ESIGN from SCANDINAVIA / 23 Good desiGN

Selected Nordic Design, Interiors and Architecture No. 23 good

Indledning150906B.qxp 20/09/06 21:02 Side 2

Publisher / World Pictures Lille Strandstraede 20 C DK-1254 Copenhagen K Tel: +45 3313 0404 Fax: +45 3313 0481 [email protected] www.designfromscandinavia.com contents

04 - 08 DESIGN FOR THE FUTURE

09 - 17 01 / RETRO AVENUE

DESIGN from SCANDINAVIA IS your SElECtIVE GuIDE to oNE of thE FORMLAND / EGOEGO / 18 - 31 02 / MODERN CLASSICS moSt trEND-SEttING DESIGN ENVIroNmENtS IN thE worlD. 32 - 59 03 / DESIGN FOR LIVING ExpErIENCE NEw tAlENtS, proDuCtS, CompANIES, ArChItECtS AND unconventional luxury AS THE NAME INDICATES, EACH PRODUCT IN EGO’S COLLECTION HAS A STRONG, 60 - 65 04 / DESIGN FOR SLEEPING DESIGNErS, DEfINING thE SCANDINAVIAN wAy of lIVING toDAy. VISUAL, ATTENTION-GETTING IDENTITY THAT INSISTS ON GETTING A REACTION. EGO’S VISION IS TO CREATE FUNCTIONAL DESIGN-LED OBJECTS WITH DETAILS SO 66 - 73 05 / DESIGN FOR CHILDREN STRIKING THAT EACH DESIGN BECOMES A BRAND ICON. GEt INSpIrED - AND GEt IN touCh wIth morE thAN 300 DESIGNErS AND 74 - 97 06 / DESIGN FOR WORKING EGO has been showered with prizes, including the Red ■ Les langages des formes, qu’ils soient simples ou complexes, sont réunis dans CompANIES from ICElAND, fINlAND, SwEDEN, NorwAy AND DENmArk. Dot Design Award 2007 for the EGO Soup Ladle: the ﬁ rst l’approche du designer Steffen Schmelling et son interprétation très personnelle de la in the world that pours from every direction. It was made notion du design scandinave est, en quelques années, devenue synonyme d’EGO. EGO, 98 - 107 07 / LIGHTING morE thAN 500 Colour IlluStrAtIoNS of DESIGN ItEmS AND tExtS IN for the EGO Soup Tureen and together they comprise a avec à la tête son PDG Michael Bruun, aiguisera la curiosité de l’homme moderne et sculptural unity. créera des variantes novatrices de produits familiers. EGO a créé une collection d’objets ENGlISh, GErmAN, frENCh AND DANISh. design séduisants à la forte identité incontournable. 108 - 127 08 / DESIGNER PROFILES A simple style also typiﬁ es the innovative Propella Spoon, made in stainless steel, and the EGO Café Glasses. ■ Det enkle og komplekse formsprog forenes i designer Steffen Schmellings optik, og The line won the Red Dot Design Award 2008. hans meget personlige fortolkning af begrebet skandinavisk design, er efter få år 128 - 147 09 / DESIGN FOR EVERYDAY LIFE Design: Steffen Schmelling. blevet synonymt med EGO. Med CEO Michael Bruun i spidsen vil EGO pirre det moderne www.DESIGNfromSCANDINAVIA.Com Further details: www.ego.dk menneskes nysgerrighed, og skabe nye innovative varianter af velkendte produkter. Det er lykkedes EGO at kreere en kollektion af designobjekter, der frister og forfører 148 - 155 10 / DESIGN FOR IMPROVING LIFE med en uomgængelig stærk identitet. 154 - 160 INDEX - ALPHABETICAL LIST

■ Simple and complex styles unite in designer Steffen Schmelling’s perspective and, after only a few years, his highly personal rendering of the Scandinavian design concept has become synonymous with EGO. Headed by CEO Michael Bruun, EGO aims to titillate the The delicate style of this mouth-blown brandy glass curiosity of contemporary consumers and create innovative new versions of familiar products. from EGO departs from tradition. When placed on a EGO has managed to create a collection of design-led objects whose unavoidably strong table, it fi nds its own circle. identity is alluring and seductive. scandinavia’s largest EGO’s white porcelain salad bowls received the ■ Schlichte und komplexe Formsprache vereinen sich in der Optik des Designers Steffen IF Design Award 2008 for their innovative style and Schmelling, und seine sehr persönliche Auslegung des Begriffs ‚Skandinavisches Design’ astonishing practicality. trade fair ist bereits nach wenigen Jahren zu einem Synonym für Ego geworden. Mit Michael Bruun als Geschäftsführer an der Spitze möchte EGO die Neugier des modernen Menschen wecken TWICE A YEAR, MCH MESSECENTER HERNING IS THE SETTING FOR ■ Plus de 20 000 acheteurs professionnels venant de plus de 40 pays se rendent à Herning und neue, innovative Varianten vertrauter Produkte schaffen. EGO ist es gelungen, eine STELTON / 02/ FORMLAND – SCANDINAVIA’S LARGEST TRADE FAIR FOR CRAFT deux fois par an afi n de participer respectivement aux salons Formland Spring et Formland Kollektion von Designobjekten zu schaffen, die mit ihrer starken Identität Autumn. Aucun autre endroit en Scandinavie n’offre la possibilité d’avoir une si bonne unvermeidlich verlocken und verführen. ART, GIFTS, DESIGN AND INTERIOR DECOR. THE INTERNATIONALLY vue d’ensemble des dernières tendances en matière de design, art appliqué, articles de 9 788787 541831 ORIENTED FAIR CELEBRATES ITS 25TH ANNIVERSARY IN 2009. quincaillerie, intérieur, art décoratif, éclairage, textiles et nouveautés pour l’habitat. Plus de The height of this grater ensures perfect cutting and its 600 exposants, répartis sur 12 halls et environ 70 000 m², déploient toutes leurs forces à serving tray is made of the exclusive material Corian®. ■ More than 20,000 professional buyers from over 40 countries travel to Herning, Denmark, twice présenter leurs produits d’une manière qui soit source d’inspiration. Winner of the Red Dot Design Award 2007. a year to participate in Formland Spring and Formland Autumn respectively. No other venue in a state of Scandinavia offers such a fi ne, wide-ranging perspective on the latest trends in design, industrial ■ Mere end 20.000 professionelle indkøbere fra over 40 lande gæster to gange om året design, hardware, interior décor, craft art, lighting, textiles and new household products. More than Herning for at deltage i henholdsvis Formland Spring og Formland Autumn. Ingen andre steder i 600 exhibitors, fi lling 12 halls and 70,000 m² of fl oor space, put every ounce of effort into present- Skandinavien er der mulighed for at skabe sig et så godt overblik over de seneste trends inden FOR GENERATIONS, STELTON HAS BEEN SYNONYMOUS WITH STRINGENT ing their products in an inspiring manner. for design, brugskunst, isenkram, interiør, kunsthåndværk, belysning, tekstiler og nyheder til DFS_omslag_050201_3.indd 1 hjemmet. Flere end 600 udstillere fordelt på 1220/05/09 haller og ca. 70.000 13.52 m² lægger alle kræfter mind STYLING – BUT ALSO WITH A DESIRE TO ASTONISH AND INNOVATE. ■ Mehr als 20.000 professionelle Einkäufer aus über 40 Ländern besuchen zweimal im Jahr i at præsentere deres produkter på inspirerende vis. Herning, um an der Messe Formland Spring bzw. Formland Autumn teilzunehmen. Nirgendwo STELTON’S VISION IS STILL TO CREATE FUNCTIONAL PRODUCTS THAT INFUSE sonst in Skandinavien gibt es so gute Möglichkeiten, sich einen Überblick über die neuesten Trends in den Bereichen Design, Gebrauchskunst, Haushaltswaren, Inneneinrichtung, Kunst- NEW AESTHETIC DIMENSIONS INTO EVERYDAY LIFE WITH THE AIM OF handwerk, Beleuchtung, Textilien und Neuheiten für die Wohnung zu verschaffen. Mehr als 600 Aussteller, verteilt auf 12 Hallen mit rund 70.000 m², bemühen sich nach Kräften, ihre COMMUNICATING THE STELTON STATE OF MIND. Produkte ansprechend zu präsentieren.

Formland is still setting new records in terms of the number of exhibitors and visitors, and substantial resources are expended every year on creating interesting new events. One of the established events is the Formland Design Award ■ Innovation, new materials, more lines ■ Des idées novatrices, de nouveaux 130 – the fair’s coveted design prize awarded to the most innovative, visionary product of Scandinavian design. 131 of design-led products and, most of all, matériaux, davantage de lignes de design collaboration with creative up-and-coming et, avant tout, la collaboration avec de LINDBERG / Formland_131208_M.indd 130 30/01/09 18.30 EGO_OK_MI.indd 131 30/01/09 16.39 designers have contributed in recent years nouveaux designers créatifs ont, ces der- ROYAL COPENHAGEN / refl ections on to providing Stelton with a comprehensive nières années, contribué à assurer à Stelton and practical industrial design collec- une collection d’art décoratif appliqué de challenging well-known lightness FOCUSING ON THE UNIQUE CHARACTERISTICS OF EACH PERSON, tion. The development of a more dynamic grande envergure. Ce développement d’un LINDBERG HAS DEVELOPED AN INDIVIDUALISED SYSTEM OF FRAMES traditions FAMILIAR DISHES IN A MODERN CONTEXT TYPIFY ROYAL COPENHAGEN’S “ELEMENTS” – NEW profi le was implemented while maintaining profi l plus dynamique s’est cependant fait DINNERWARE DESIGNED BY LOUISE CAMPBELL WHOSE REINTERPRETATION OF MUSSEL-PAINTED WITH ENDLESS POSSIBILITIES FOR COMBINING SHAPES. deep veneration and respect for historical dans le plus grand respect et la vénération CHINA CHALLENGES THE SENSES AND TRADITIONS SIMULTANEOUSLY. values and a stringent style with its point des valeurs historiques et du langage des of departure in the Cylinda-Line designed formes strict qui se réfère à la Cylinda-Line, ■ The contrasts between centuries of traditions and the new Erstmalig im 21. Jahrhundert bringt Royal Copenhagen ein kom- The lightness of LINDBERG eyewear is millennium’s lifestyle converge in designer Louise Campbell’s new plettes Service auf den Markt, dessen sämtliche Teile von Grund auf by Arne Jacobsen.refl ected in itsThis design. line Every superflof renowned uous conçue par Arne Jacobsen. Cette série aux Elements dinner service, which evokes Royal Copenhagen’s most neu entwickelt wurden. Das bedeutet, dass Elements alle wesent- cylindrical shapesfeature has is been included eliminated to optimisein the current formes cylindriques bien connues fait partie distinguished traditional sets of dinner service over the course of lichen Elemente für das Eindecken einer modernen Tafel enthält, design and comfort. three centuries: mussel-painted, Flora Danica and Half Lace. Yet von Tassen und Tellern in verschiedenen Formen und Größen bis zu Stelton classic collection comprising a aujourd’hui de la collection classique de a bold new combination of colours indicates an innovative change Servierplatten, Salatschüsseln und Untertellern. total of fi ve productLINDBERG’s frames lines. are madeThe in otherthe lines Stelton et constitue l’une des cinq lignes of style signalling modernity and vitality. This is the fi rst time in the ultra-light, fl exible, strong material titanium, twenty-fi rst century that Royal Copenhagen has launched a complete ■ Les contrastes entre l’héritage des siècles passés et le style de are Stelton i:consas well as (personalin other exclusive materialsaccessories), like de produits. Les autres lignes sont Stelton set of dinner service where all the component parts were developed vie du nouveau millénaire se rejoignent dans le nouveau service Stelton explore18-carat (innovative gold, platinum or products),buffalo horn. Stelton i:cons, qui comprend des accessoires from scratch. In other words, Elements has all the essentials for Elements du designer Louise Campbell qui reprend quelques-unes modern table settings, from cups and plates in a variety of shapes des principales caractéristiques des services les plus riches en 21st (the new century’s counterpart to Arne personnels, Stelton explore, composée de and sizes, to trivets, salad bowls and small dishes. traditions de Royal Copenhagen de ces trois derniers siècles : Jacobsen’s legendary design) and, fi nally, produits novateurs, Stelton 21st, la réponse porcelaine cannelée, Flora Danica et porcelaine cannelée demi ■ Die Kontraste zwischen dem Erbe vergangener Jahrhunderte dentelle. Une nouvelle composition audacieuse des couleurs montre Stelton norstaal (world-renowned cutlery du nouveau siècle au design légendaire und dem Lebensstil des neuen Jahrtausends begegnen sich in cependant bien qu’il s’agit ici d’une rupture de style novatrice qui classics). d’Arne Jacobsen, et enfi n Stelton norstaal dem neuen Tafelservice Elements der Designerin Louise Campbell, signale modernité et vitalité. C’est la première fois au 21ème siècle welches Fragmente der traditionsreichsten Tafelgeschirre von que Royal Copenhagen lance un service complet pour lequel toutes In addition to self-coloured white, each item of Elements composée de classiques mondialement Royal Copenhagen aus drei Jahrhunderten enthält: Musselmalet, les pièces ont été développées d’un bout à l’autre. Cela signifi e is available in its own unique colour – from bright orange ■ Neues Denken, neue Materialien, mehre- connus dans le domaine des couverts. Flora Danica und Halvblonde. Eine neue und kühne Farbgebung qu’Elements comprend tous les composants importants pour la table and turquoise to red and dusty dark green. The intense macht indes deutlich, dass es sich hier um einen innovativen moderne : cela va des tasses aux saladiers et plats de service en style of the pattern virtually entwines each item, continu- re Designlinien und vor allem Zusammenar- Stilbruch handelt, der Modernität und Vitalität signalisiert. passant par différentes formes et différents formats d’assiettes. ing out over the edge to jump from one piece to another. beit mit neuen, kreativen Designern haben ■ Nytænkning, nye materialer, fl ere

■ Kontrasterne mellem århundreders arv og det nye årtusindes Bønne, created by designer Flemming Bo Hansen, is the in den letzten Jahren dazu beigetragen, designlinier, og frem for alt samarbejde med livsstil mødes i designeren Louise Campbell’s nye stel Elements, latest addition to Stelton’s outstanding thermos range. Stelton eine umfassende Kollektion funkti- nye kreative formgivere, har de seneste der rummer fragmenter fra Royal Copenhagens mest traditionsrige stel gennem tre århundreder: det musselmalede, Flora Danica onellen Industriedesigns zu gewährleisten. år bidraget til at sikre Stelton en vidtfav- og Halvblonde. En ny og dristig farvesætning markerer dog, Filter jug, insulated cup, water jug and exclusive tray Die Entwicklung eines dynamischeren Profi ls nende kollektion af funktionel brugskunst. at der her er tale om et innovativt stilbrud, der signalerer modernitet og vitalitet. Det er første gang i det from Stelton 21st, designed by Designit. erfolgte jedoch mit großer Achtung und mit Udviklingen af en mere dynamisk profi l er 21. århundrede at Royal Copenhagen lancerer Respekt vor den historischen Werten und dog sket med stor veneration og respekt et komplet stel, hvor alle dele er udviklet helt fra bunden. Det betyder at Elements A streamlined modern serving set in stainless steel, der straffen Formsprache, ausgehend von for de historiske værdier og det stramme rummer alle væsentlige elementer til designed by Designit for Stelton’s 21st line. der Cylinda-Line, die von Arne Jacob- formsprog, som tager sit udgangspunkt i moderne borddækning, fra kop- per, og tallerkner i forskellige sen entworfen wurde. Die Serie mit der Cylinda-Line, designet af Arne Jacobsen. EVA DENMARK / former og størrelser til ser- bekanten zylindrischen Form gehört heute Serien med den velkendte cylindriske form veringsfl iser, salatskåle og asietter. zur Stelton classic-Kollektion, einer von indgår i dag i Stelton classic kollektionen, insgesamt fünf Produktlinien. Die übrigen der er en af i alt fem produktlinier. De øvrige celebrated simplicity Linien sind Stelton i:cons mit persönlichen linier er Stelton i:cons, der rummer personal Accessoires, Stelton explore, die aus accessories, Stelton explore, som består af THE NEW COLLECTION OF EVA SOLO WASTE BINS FOR THE KITCHEN, OFFICE AND something different ■ Ever Ever since since Poul-Jørn Poul-Jørn Lindberg Lindberg joined joined forces forces with with designer designer Hans Hans ■ Depuis Depuis la la création, création, au au début début des des années années 1980, 1980, par par Poul-Jørn Poul-Jørn BATHROOM IS A REVELATION IN THE TRUE SENSE OF THE WORD. SALTO & SIGSGAARD / CECILIE MANZ / SUP / Dissing to design the fi rst Air Titanium frame in the early 1980s, Lindberg en collaboration avec l’architecte Hans Dissing, de la innovativen Produkten besteht, Stelton 21st innovative produkter, Stelton 21st, der er det the essential parameters for LINDBERG’s prize-winning spectacles première monture Air Titanium, légèreté, design minimaliste et als Antwort des neuen Jahrhunderts auf nye århundredes svar på Arne Jacobsens concept have been lightness, minimalist design and functionality. fonctionnalité sont les paramètres essentiels du concept de lunettes, ■ Danish designer duo Kasper Salto and ■ Le duo de designers danois Kasper Salto ■ Cecilie Manz, a prize-winning Danish de- ■ Cecilie Manz, designer danois, ■ In his enduring efforts as a furniture ■ Au cours des nombreuses années qu’il a The extreme lightness of the spectacles, the patented screwless souvent primé, du Danois LINDBERG. La légèreté extrême des Arne Jacobsens legendäres Design, und legendariske design, og endelig Stelton hinges, the individual adjustment of bridge and side bar, and a system lunettes, les tenons sans vis brevetés, le réglage individuel du schließlich Stelton norstaal, bestehend aus norstaal bestående af verdenskendte bestik- Thomas Sigsgaard wipe the slate clean et Thomas Sigsgaard choisissent “d’effacer signer best known for her innovative efforts connue pour sa recherche novatrice et son designer, Søren Ulrik Petersen (SUP) œuvré en tant que designer mobilier, Søren that makes it possible to create a unique, personalised frame are just pont et des branches ainsi qu’un système qui permet de créer une before setting about developing new totalement le tableau” avant de commencer and sense of detail, is widely recognised for sens des détails a reçu les plus grandes tenaciously maintains a playful approach to Ulrik Petersen, surnommé SUP, a obstiné- some of the elements uniting aesthetics with optimal utility value. monture personnelle et unique ne sont que quelques-uns des weltbekannten Besteck-Klassikern. klassikere. éléments qui unissent esthétique et valeur d’utilisation optimale. products. Their vision of contributing some- à développer de nouveaux produits. La her Minima line of glassware developed for récompenses pour la série Minima en verre his work. Using his imagination as a driving ment maintenu son approche ludique du ■ Seit Seit Poul-Jørn Poul-Jørn Lindberg Lindberg Anfang Anfang der der 1980er 1980er Jahre Jahre im im Zusammen- Zusammen- thing unique is also the basis of “Nosy”, a vision consistant à apporter quelque chose Holmegaard Glassworks – most recently créée pour Holmegaard, la dernière en date force, he successfully merges practical travail. Avec l’imagination comme force wirken mit dem Architekten Hans Dissing die ersten Air Titanium- ■ Siden Siden Poul-Jørn Poul-Jørn Lindberg Lindberg i samspili samspil med med arkitekt arkitekt Hans Hans Dissing Dissing Brillengestelle entwarf, sind Leichtigkeit, minimalistisches Design i starten af 1980’erne designede de første Air Titanium stel har functionality with astonishing subtlety, re- motrice, il réussit, de façon étonnante et dynamically shaped lamp which combines d’unique est à l’origine de la lampe Nosy, by winning the prestigious Danish Design étant le prestigieux prix du design danois. Louise Campbell (1970) / a graduate und Funktionalität stets wesentliche Eigenschaften des preisge- lethed, minimalistisk design og funktionalitet været væsentlige maximum illumination and fl exibility with aux formes dynamiques, qui conjugue Award. This is the second time Cecilie C’est la deuxième fois que Cecilie Manz sulting in an exclusive collection of furniture, malicieuse, à conjuguer le côté pratiqueof the Danish etDesign School, developed krönten Brillenkonzepts des dänischen Unternehmens LINDBERG parametre for danske LINDBERG’s prisbelønnede brillekoncept. Elements over the course of several years. gewesen. Die extreme Leichtigkeit der Brillen, die patentierten Brillernes ekstreme lethed, de patenterede skrueløse hængsler, distinctive design. rendement lumineux élevé, fl exibilité et un Manz has received the award for qualities reçoit justement ce prix, entre autres pour china and textiles. fonctionnel. Il en résulte une collection ex- She describes the task as pure pleasure Scharniere ohne Schrauben, die individuelle Justierung von Steg und individuel justering af bro og stænger, samt et system, der gør Indledning150906B.qxp 20/09/06 20:25 Side 4 Indledning150906B.qxp 21/09/06 13:28 Side 5 design de caractère. including her use of durable materials with a son utilisation de matériaux résistants et sa clusive de meubles, porcelaines etand textiles. enormously challenging. Bügeln sowie ein System, das es ermöglicht, ein persönliches und det muligt at skabe et personligt og unikt stel, er blot nogle af de Stelton’s oil lamp in satin-polished stainless steel Maya cutlery, designed by Tias Eckhoff in 1962, has ■ Das dänische Designer-Duo Kasper Salto sublime fi nish. fi nition sublime. ■ Im Laufe seiner langjährigen Tätigkeit einzigartiges Gestell zu schaffen, sind nur einige der Elemente, die elementer, der forener æstetik med optimal brugsværdi. and transparent or sand-blasted glass, designed by won several awards, including the Norwegian Council 132 Ästhetik mit optimalem Nutzwert verbinden. 133 und Thomas Sigsgaard machen am liebsten ■ Den danske designerduo Kasper Salto als Möbeldesigner hat Søren Ulrik Petersen, ■ I sit mangeårige virke som møbeldesigner Erik Magnussen, was chosen by Phaidon publishing of Design’s Classic Award for Design Excellence. In- erst einmal reinen Tisch, bevor sie sich an og Thomas Sigsgaard, visker helst tavlen ■ Die preisgekrönte dänische Designerin ■ Den prisbelønnede danske designer SUP, beharrlich an seiner spielerischen har Søren Ulrik Petersen, SUP, stædigt company as one of the best designs in the world. cluded in the permanent collections of the MoMA and Stelton classic. The Victoria and Albert Museum. Stelton norstaal. die Entwicklung neuer Produkte machen. helt ren inden de går i gang med at udvikle Cecilie Manz, bekannt für ihr Streben nach Cecilie Manz, der er kendt for sin innovative Herangehensweise an die Arbeit festge-Royal_270109.inddfastholdt 132 sin legende tilgang til arbejdet. Swingtime is an elegant swing with a red rope and Swing Low is a cradle in30/01/09 wool, made18.31 for theLindberg_131208_M.indd SE 133 30/01/09 19.36 Die Vision, etwas Einzigartiges beizusteuern, nye produkter. Visionen om at bidrage med Innovation und ihren Sinn für Details, hat stræben og sans for detaljen, har modtaget halten. Mit der Phantasie als treibender Med fantasien som den drivende kraft, black seat coated with rubber varnish. It invites exhibition “Silence in Luxury”. Presently featured in liegt auch Nosy zugrunde – eine dynamisch noget unikt ligger også til grund for Nosy - große Anerkennung für die Glasserie Minima stor anerkendelse for glasserien Minima Kraft vermag er das Praktische und formår han at kombinere det praktiske children and adults alike to come out and play. the permanent exhibition of the Danish134 Museum of 135 ■ In collaboration with Danish designers like Henrik Holbæk and Claus Jensen of geformte Leuchte, die hohe Lichtausbeute en dynamisk formet lampe, der forener højt für das Unternehmen Holmegaard erhalten for Holmegaard – senest den prestigefyldte Funktionelle mit dem Überraschenden og funktionelle med det overraskende og Design: Søren Ulrik Petersen & Claus Mølgaard. Art & Design. Tools, Eva Denmark has been challenging traditional perceptions of functional de- und Flexibilität mit charaktervollem Design lysudbytte og fl eksibilitet med et karakter- – zuletzt den renommierten Dänischen Den Danske Designpris. Det er anden gang und Subtilen zu kombinieren. Das Resultat underfundige. Resultatet er en eksklusiv sign for more than half a century. These efforts have been rewarded by more than 130 international design awards – most recently for the ingenious Eva Solo waste verbindet. fuldt design. Designpreis. Cecilie Manz erhielt diesen Cecilie Manz modtager netop denne pris for ist eine exklusive Kollektion von Möbeln, kollektion af møbler, porcelæn og tekstiler. Søren Ulrik Petersen’s cabinetmaking background The ultra-functional and stackable LAMBDA table Stelton_OK_MI.indd 134 30/01/09 18.35 bins with new details and functions that are truly astonishing: a lid that opens from Preis zum zweiten Mal, u.a. für die bl.a. sin anvendelse af holdbare materialer Porzellan und Textilien. fi rmly embeds him in Denmark’s furniture making trestle shows how modern tables can be made today. Stelton_OK_MI.indd 135 30/01/09 18.38 all sides with a light push and balances on the edge. A cleverly designed bag holder makes operating the bin child’s play. Verwendung haltbarer Materialien und og sublim fi nish. traditions. It doesn’t prevent him from giving his The table is easy to fold up to make room for dancing. Nosy, designed for Lightyears, is perfect for desktops. sublimes Finish. imagination free reign, though. The trestle structure provides a very stable table. ■ Im Zusammenwirken u.a. mit dem dänischen Designer-Duo Henrik Holbæk und Claus Jensen von Tools hat Eva Denmark seit mehr als einem halben Jahrhundert Its slim, fl exible body can direct light in any direction. die traditionelle Auffassung von funktionellem Design herausgefordert. Die Bemühun- Minima glassware, eschewing all superfl uous details, Stick in a Box, designed by Søren Ulrik Petersen, is a Further details: [email protected] www.sup.dk gen wurden mit mehr als 130 Designpreisen belohnt – zuletzt für das durchdachte Konzept der Abfalleimer Eva Solo. Sie überraschen mit neuen Details und Funktionen comprises four different sizes of bottles with lids, a multi-purpose tool for domestic use. in Form eines Deckels, der sich mit einem leichten Schubs von allen Seiten her öffnen water glass and storage dishes in two sizes. lässt, und der in der Lage ist, auf dem Rand zu balancieren. Gleichzeitig wird durch eine durchdacht konzipierte Müllbeutel-Halterung die Bedienung des Abfalleimers spielend leicht gemacht. Since the early ’90s, the regimen of Scandinavian blick sowie eine breite Palette originaler und skulp- Siden begyndelsen af 90’erne har der været et design - and not least Danish design - has been thawing. tureller Möbel, die ihrem Wesen nach poetischer, tøbrud inden for skandinavisk, og ikke mindst dansk ■ En coopération, entre autres avec le duo danois de designers, Henrik Holbæk et Claus Jensen de Tools, Eva Denmark défi e, depuis plus d’un demi-siècle, la perception A new generation of designers are throwing off the sinnlicher, aussagekräftiger und herausfordernder design. En ny generation af formgivere har frigjort sig traditionnelle du design fonctionnel. Ces efforts ont été récompensés par plus de 130 shackles of expectation to discover new, more infor- sind. Die neuen Strömungen haben die Dynamik fra forventningernes åg, og fundet frem til en ny og prix internationaux du design – le dernier en date pour les poubelles Eva Solo, bien pensées, qui surprennent avec de nouveaux détails et fonctions sous la forme d’un mal modes of expression where form and function zurückgeholt und ein fragmentierteres Designuni- mere tvangfri udtryksform, hvor form og funktion couvercle qui s’ouvre facilement en poussant légèrement dessus de n’importe quel côté need not be equal. This has led to a new global out- versum mit sehr individuellen Interpretationen der ikke nødvendigvis er ligeværdige størrelser. Resultatet et qui est capable de rester en équilibre sur le bord. Un support à sac, réfl échi dans les moindres détails, fait également de l’utilisation de cette poubelle un jeu. look and a wide range of original sculptural furniture Moderne geschaffen. er et nyt globalt udsyn samt en lang række originale whose substance is more lyrical, sensual, opinionated og skulpturelle møbler, som i deres væsen er mere ■ I samspil med bl.a. den danske designer-duo Henrik Holbæk og Claus Jensen fra Tools har Eva Denmark i mere end et halvt århundrede udfordret den traditionelle opfattelse af and provocative. The new trends have infused new Depuis le début des années 90, le design scandi- poetiske, sanselige, kommenterende og grænse- funktionelt design. Bestræbelserne er blevet belønnet med mere end 130 internationale Using the chair as his preferred medium, furniture dynamism into Scandinavian design and brought nave et, tout particulièrement, le design danois ont afsøgende. De nye strømninger har gen- designpriser – senest for de gennemtænkte Eva Solo affaldsspande, der overrasker med designer Niels Hvass has created a number of experi- nye detaljer og funktioner i form af et låg, der med et let puf åbnes fra alle sider, og som er about a more fragmented design universe with vécu une mutation. Une nouvelle génération de skabt dynamikken og affødt et mere i stand til at balancere på kanten. En gennemtænkt poseholder gør samtidig betjeningen af mental pieces of sculptural furniture that depart from highly individual interpretations of modern styles. designers s’est libérée du joug des attentes et a trouvé fragmenteret designunivers spanden til en leg. the Danish tradition of functionalism in terms of both un nouveau mode d’expression plus désinvolte où med meget individuelle The impeccable Eva Solo waste bin, made of shiny stainless steel, has just received the 2008 Design Award (Gold shape and choice of materials. Niels Hvass has just Seit Anfang der 90’er wehen neue Winde im skan- forme et fonction n’ont pas nécessairement la même fortolkninger af of the Federal Republic of Germany – one of the world’s most coveted design awards. The jury was especially won the 2006 Furniture Award for his trailblazing works. enthused by the bin’s shape, practicality and material. 139 dinavischen und nicht zuletzt im dänischen Design. valeur. Il en résulte une nouvelle vision globale ainsi det moderne. Eine neue Gestaltergeneration hat sich von der Last qu’un grand nombre de meubles sculpturaux et der Erwartungen befreit und zu einer neuen und originaux dont la nature est davantage poétique,

Eva Danmark_OK_MI.indd 139 30/01/09 18.42 design ungezwungeneren Ausdrucksform gefunden, in der sensorielle, descriptive et en quête de limites. Ces for the Form und Funktion nicht unbedingt gleichwertige nouveaux courants ont redynamisé et engendré Größen sind. Das Ergebnis ist ein neuer globaler Aus- un univers du design davantage éclaté avec des interprétations très individualistes de ce qui est à la mode.

JACOB JENSEN DESIGN / CBD / a new classic innovation via futureThe new generation of designers dare to challenge the accepted PP MØBLER / 126 TO FOLLOW UP ON THE CLASSIC “MARGRETHE” BOWL, MORE THAN 40 MILLION OF WHICH 127 ACCORDING TO THE DESIGNERS AT CBD, GOOD DESIGN INVOLVES TELLING THE RIGHT STORY – AND is born HAVE BEEN SOLD SINCE ITS LAUNCH IN 1955, JACOB JENSEN DESIGN NOW INTRODUCES design ONE THAT MAKES A DIFFERENCE. LIKE THE BØRMA GEOMETRY LINE, A NEW RANGE OF FURNITURE, norms of the Scandinavian design tradition and reinterpret it with long-lasting visions A “SISTER”, THE NEW “VICTORIA” BOWL, FULL OF CHARM AND POTENTIAL. TAPS AND ACCESSORIES FOR MODERN KITCHENS AND BATHROOMS. profound integrity in a modernist context. Collage_CSS_4stk_291208_M.indd 126 31/01/09 01.34 Collage_CSS_4stk_291208_M.indd 127 31/01/09 01.35 The Spun chair, designed by Mathias Bengtsson, ■ Few designers have exerted such a stri- Anfang der 1980er Jahre unter der Leitung ■ Få designere har præget æstetikken i sin ■ Close collaboration between Børma and eine neue und markante grafi sche Identität ont ainsi créé une corrélation rigoureuse is spun from carbon fibre - a technique borrowed THE CREATIVE DIALOGUE BETWEEN JOINERY WORKSHOP PP MØBLER AND king infl uence on contemporary aesthetics des Sohnes, Timothy Jacob Jensen, lässt samtid så markant som Jacob Jensen. Med CBD has not only resulted in a wide range of verliehen, die den stilreinen Produkten für et élégante entre le langage des formes as Jacob Jensen. With a unique ability to nun der klassischen Schüssel Margrethe en unik evne til at forene funktion og design, renowned mixer tap fi ttings in the Geometry Küche und Bad entspricht. So haben die scandinave classique des robinetteries, from the aerospace industry and further developed WORLD-FAMOUS DESIGNER HANS J. WEGNER WAS BASED ON A SHARED VISION unite function and design, he has enhanced eine erfrischend junge Schwester mit dem har han bidraget til B&O’s visuelle identitet line. Their innovative idea-sharing has also Designer von CBD einen stringenten und l’emballage et le logo. for furniture production. The furniture is woven by B&O’s visual identity and created value königlichen Namen Victoria folgen. og føjet merværdi til mange produkter. given Børma a striking new graphic identity eleganten Zusammenhang zwischen der OF CREATING HIGH-QUALITY LONG-LASTING FURNITURE. for many products. Jacob Jensen Design, Jacob Jensen Design, der siden begyndel- to match its stylistically consistent products klassischen skandinavischen Formsprache ■ Et tæt samarbejde mellem Børma og computer-controlled robots to make a sculptural managed by Jacob Jensen’s son Timothy ■ Peu nombreux sont les designers qui ont sen af 1980’erne er ledet af sønnen Timothy for kitchens and bathrooms. CBD’s design- der Armaturen samt Verpackung und Logo CBD, har ikke blot resulteret i en lang række chair weighing just 1.2 kg. since the early 1980s, is now following up marqué l’esthétique de leur temps de façon Jacob Jensen, følger nu op på den klassiske ers have created a stringent and elegant geschaffen. anerkendte armaturer i Geometry-serien. on the company’s classic “Margrethe” bowl aussi importante que Jacob Jensen. Avec Margrethe skål, der har fået en ung og frisk correlation between the classic Scandina- Den innovative idéudveksling har tillige givet by introducing a fresh, younger sister with une capacité unique de conjuguer fonction søster med det royale navn Victoria. vian style of the mixer taps, the packaging ■ Une collaboration étroite entre Børma Børma en ny markant grafi sk identitet, som With more than 700 designs in his product portfolio, the royal name of “Victoria”. et design, il a contribué à l’identité visuelle and the logo. et CBD n’a pas seulement eu pour résultat matcher de stilrene produkter til køkken og Børma Geometry Line includes a furniture range, the internationally renowned designer Jacob Jensen has Walks along Limfjorden were a source of inspiration for de B&O et apporté une valeur ajoutée à de les nombreuses robinetteries appréciées bad. Designerne fra CBD har således skabt mixer taps and other accessories that make it ■ been a household name for more than fi ve decades. ■ Wenige Designer haben die zeitgenös- nombreux produits. Jacob Jensen Design, designers Timothy and Jacob Jensen in creating Pearl, Based on a shared fascination with the große Präzision und Sorgfalt erfordern. Bei de chaque détail lors de la fabrication d’un ■ Eine enge Zusammenarbeit zwischen de la série Geometry. L’échange d’idées en stringent og elegant sammenhæng mel- possible to create a total bathroom solution. Together with his son, Timothy Jacob Jensen, who sische Ästhetik so entscheidend geprägt dirigé depuis le début des années 1980 a unique line of dinnerware comprising plates, glasses great potential of wood, the legendary PP Møbler geht man bei der Arbeit von der meuble. Une partie vitale du travail de Børma und CBD hat nicht nur zu dem Er- novatrices a, en effet, conféré à Børma une lem armaturernes klassiske skandinaviske www.cbd.dk, www.borma.dk has been managing Jacob Jensen Design since 1990, wie Jacob Jensen. Mit seinem einzigartigen par le fi ls Timothy Jacob Jensen, assure and cutlery using Nature’s own masterpieces – the gebnis einer Vielzahl anerkannter Armaturen identité graphique marquée, assortie aux formsprog samt emballage og logo. collaboration between Hans J. Wegner and Philosophie aus, dass solide ausgeführtes l’ébéniste est cachée dans les assemblages. Jacob Jensen represents a simple, classic style that has Talent, Funktion und Design miteinander désormais la continuité du bol Margrethe oyster shell and the pearl – as the point of departure der Serie Geometry geführt. Der innovative produits de style épuré dédiés aux cuisines PP Møbler generated a copious, complex Handwerk und schönes Design Möbel erge- won more than 100 international awards. zu verbinden, hat er zur visuellen Identität classique, qui, depuis peu, compte un nou- for the design. Ideenaustausch hat Børma gleichzeitig et salles de bains. Les designers de CBD En effet, une chaise solide suppose des von B&O und zum Mehrwert vieler Produkte veau membre de la famille, portant le nom collection of modern furniture. Over the ben, die den täglichen Gebrauch mehrere assemblages robustes qui nécessitent à beigetragen. Jacob Jensen Design, seit royal de Victoria. years, Wegner’s focus on quality inspired Generationen hindurch aushalten, und deren la fois beaucoup de temps, de précision the cabinetmakers at PP’s workshop to Geschichte den Möbeln eine schöne Patina et d’attention. Chez PP Møbler, le travail persevere in their quest to optimise each verleiht. repose sur la philosophie selon laquelle un detail when creating a piece of furniture. travail d’artisanat manuel impeccable et un Hotel_Alexandra_150906b.qxp 20/09/06 19:47 Side 2 Hotel_Alexandra_150906b.qxp 18/09/06 2:08 Side 3 A vital aspect of a cabinetmaker’s work is ■ Fondée sur une fascination commune beau design ont pour résultat des meubles ‘I like the idea of connecting people with something ‘Start from scratch, get to the core of the issue and hidden in the joints, because a strong chair pour l’immense potentiel du bois, la colla- qui supportent l’utilisation quotidienne de as simple as a chair, of rethinking furniture in a way dare to be different,’ are the three simple rules requires strong joints, which in turn takes boration légendaire entre Hans J. Wegner HOTEL ALEXANDRA / plusieurs générations et dont la patine, avec that will inspire people to tie new bonds,’ says Dan- adhered to by Danish designer Louise Campbell in time and painstaking precision. PP Møbler’s et PP Møbler a eu pour résultat une vaste le temps, est incomparable. ish designer Christian Flindt, whose works include her work. Her Very Round chair has just been put Experimenting with industrial materials and process- basic philosophy is that the result of con- collection complexe de meubles d’ébéniste hotel with unique the Yellow Orchid chair. Based on synthetic material, into production by the Italian company Zanotta. The es, Mathias Bengtsson produces contemporary furni- sistent craftsmanship and beautiful design modernes. Au fi l du temps, la focalisa- ■ Med afsæt i en fælles fascination af A HISTORIC BUILDING, MODERN ART AND BEAUTIFUL FURNITURE FROM THE he toys with new shapes and expressions (see also filigree-like chair is made of laser-cut steel and is ture that is visually arresting and technically innova- is furniture that withstands daily use for tion de Wegner sur la qualité a incité les træets store potentiale, har det legendariske ambience GOLDEN AGE OF DANISH DESIGN ARE THE SETTING FOR ONE OF COPENHAGEN’S 04/ the Rainbow chairs, pp 2-3). intended for outdoor use. tive. Slice Chaise is made of laser cut acrylic. /05 generations and whose history will enhance ouvriers ébénistes de l’atelier de PP à être samarbejde mellem Hans J. Wegner og PP MOST OUTSTANDING SINGULAR HOTELS: HOTEL ALEXANDRA. and mellow the furniture with beauty. perpétuellement en quête de l’optimisation Møbler resulteret i en omfangsrig og kom- pleks kollektion af moderne snedkermøb ler. ■ Auf der Grundlage einer gemeinsamen Wegners fokus på kvalitet har gennem tiden Faszination an dem großen Potenzial von inspireret snedker svendene på PP’s værk- The classic Margrethe bowl. Børma and CBD have designed a new series of elegant, Holz ist aus der legendären Zusammen- sted til evig søgen efter at optimere hver The Victoria bowl is a new generation of the classic Over the years, the most proficient expo- Au fil des années, les créateurs les plus Dansk designs dygtigste formgivere classic bathroom and kitchen equipment. CBD has also Margrethe bowl, designed by Jacob Jensen together nents of Danish Design have left a lasting talentueux du design danois ont marqué gennem tiden har sat deres markante arbeit zwischen Hans J. Wegner und PP detalje i tilblivelsen af et møbel. En vital del created a distinctive design for the company logo, pack- with Sigvard Bernadotte in 1955. impression on one of the most remarkable de leur empreinte l’un des hôtels les plus fingeraftryk på et af Københavns mest Møbler eine umfangreiche und komplexe af snedkernes arbejde er skjult i samlin- aging and furniture that refl ects the iconic Scandinavianhotels in Copenhagen. Hotel Alexandra’s remarquables de Copenhague. Dans le bemærkelsesværdige hoteller. I Hotel form of this classic range of products. Kollektion moderner Schreinermöbel gerne. En stærk stol forudsætter nemlig historic building in the heart of Denmark’s bâtiment historique de l’Hôtel Alexandra, Alexandras historiske bygning i hjertet af Ditzel_130906b.qxp 18/09/06 1:13 Side 2 capital gives guests an opportunity to au cœur de la capitale danoise, les hôtes den danske hovedstad får gæsterne mulig- hervorgegangen. Wegners Fokussierung stærke samlinger, som kræver både tid, Classic virtues and an evocative ambience are the surround themselves with furniture classics ont, en effet, l’opportunité de côtoyer des hed for at omgive sig med møbelklassikere, Museum / In connection with the fi ftieth anni- hallmarks of Hotel Alexandra. created by Arne Jacobsen, Ole Wanscher, classiques du mobilier, créés par Arne skabt af Arne Jacobsen, Ole Wanscher, auf Qualität hat die Schreinergesellen in stor præcision og omhyg gelighed. Hos b. 1957, architect and industrial The duo own and manage the design, engineering and versary of Jacob Jensen Design, Jacob and Nils Toft / Hans J. Wegner and Finn Juhl, each of Jacobsen, Ole Wanscher, Hans J. Wegner Hans J. Wegner og Finn Juhl, der hver har designer, MAA and MDD from the Royal Academy production agency CBD A/S based in Denmark, China der Werkstatt von PP stets zu einer ewigen PP Møbler arbejdes der ud fra en fi losofi Timothy Jacob Jensen, head designer and founder/ Colours, materials and interiors have been selected whom has lent his name and design to a et Finn Juhl, chacun ayant prêté son nom lagt navn og design til et Superior værelse. of Fine Arts, Copenhagen, 1985. and Vietnam. They have won numerous international owner respectively of the Jacob Jensen brand, with the greatest possible respect for ambience, Superior room. The consistently furnished et son design à une chambre classée Det gennemført retro-inspirerede hotel som Suche nach Optimierung jedes Details bei om, at gennemført håndværk og smukt Henrik Jeppesen / b. 1957, architect and awards and have a diverse list of references, ranging have opened a permanent design exhibition at the quality and environment, exemplified by this room retro-inspired hotel has been painstakingly Superior. Cet hôtel, d’inspiration retro et déli- er nænsomt renoveret, råder over 61 char- industrial designer, MAA and MDD from the Royal from consumer electronics and consumer products to der Entstehung eines Möbels inspiriert. Ein design resulterer i møbler, der tåler NANNA DITZEL / House of Jacob Jensen. furnished with Finn Juhl furniture. renovated and the 61 charming rooms at its catement rénové, dispose de 61 chambres merende værelser alle individuelt indrettet 136 Academy of Fine Arts, Copenhagen, 1985. disposal areheavy all industrial individually equipment furnished and medical with devices.charmantes, qui, toutes, se distinguent par med et eller flere klassiske møbler og dansk wichtiger Teil der Arbeit der Schreiner ist in daglig brug gennem fl ere generationer, 137 one or more pieces of classic furniture and des peintures et un ou plusieurs meubles billedkunst. Den høje standard og den stem- den Verzapfungen verborgen. Denn Voraus- og hvis historie vil efterlade møblerne Danish art. The high standard and evocative classiques danois. L’ensemble de l’hôtel, ningsmættede atmosfære kendetegner hele The “pp58/pp68” chair, designed by Hans J. Wegner setzung für einen stabilen Stuhl sind stabile smukt patinerede. ambience typify the entire hotel from lobby du hall au restaurant, porte la marque d’un hotellet fra lobby til restaurant. Jacob Jensen_131208_Jan.indd 136 30/01/09 18.40 to restaurant. standing élevé et d’une ambiance toute for PP Møbler in 1987, has a stringent, aesthetic style Verzapfungen, die sowohl Zeit als auch expressive design CBD_131208_M.indd 137 30/01/09 19.39 particulière. to match the simplicity and functionality sought by the Die besten Formgestalter dänischen Designs aller Zeiten haben ihren markanten designer throughout his career. PLAYFUL INNOVATION WITH MATERIALS AND NEW TECHNOLOGY, THE Fingerabdruck in einem der bemerkens- wertesten Hotels Kopenhagens hinterlassen. COURAGE TO BLAZE NEW TRAILS AND A PERSONAL STYLE AMID THE RIVAL Im historischen Gebäude des Hotel Alexandra im Herzen der dänischen Hauptstadt bekom- DEMANDS OF THE EXPRESSIVE AND THE FUNCTIONAL ARE REFLECTED IN men die Gäste Gelegenheit sich mit Möbel- klassikern zu umgeben, geschaffen von Arne NANNA DITZEL’S FURNITURE, TEXTILES AND JEWELLERY. Jacobsen, Ole Wanscher, Hans J. Wegner und Finn Juhl, die jeweils ein Superior Zim- mer mit Namen und Design ausgestattet WHAT MAKES A GOOD CHAIR? HANS J. WEG- haben. Das konsequent retroinspirierte Hotel, NER AND MASTER CABINETMAKER EJNAR ist vorsichtig renoviert worden und verfügt über 61 charmante Zimmer, alle individuell PEDERSEN AGREED ON THREE OVERARCHING mit einem oder mehreren klassischen Möbel- REQUIREMENTS FOR A GOOD CHAIR: ONE’S stücken sowie dänischer bildender Kunst eingerichtet. Der hohe Standard und das kon- Brasserie Mühlhausen offers fine cuisine, and

DERRIÈRE SHOULD HAVE PLENTY OF SPACE Photo: Erik Brahl sequente Ambiente kennzeichnen das ganze furniture by designers including Børge Mogensen AND ONE’S ARMS AND BACK SHOULD HAVE Hotel von der Lobby bis zum Restaurant. and Kaare Klint. Organic, dynamic shapes inspired by Möbelszene war Nanna Ditzel eine der 2005, har den nyskabende og konstant GOOD SUPPORT; IT SHOULD BE POSSIBLE TO the diversity of nature typify most of Nanna markantesten Exponenten innovativen eksperimenterende formgiver formået at top right / Surrounded by the Swan, the Egg and the CHANGE POSITION WHILE SEATED; AND IT classic 3107 chair, Hotel Alexandra’s guests can Ditzel’s designs. From her debut in 1944 Designs. Ihr Lebenswerk wird heute von skabe et meget personligt og ekspressivt spend a few moments enjoying a universe created SHOULD BE POSSIBLE TO SIT IN A RELAXED, until her death in 2005, this innovative den Töchtern Lulu, Vita und Dennie Ditzel formsprog, som ikke blot folder sig ud i en by world-famous architect Arne Jacobsen. COMFORTABLE POSITION FOR A LONG TIME. designer, who never stopped experimenting, fortgeführt. omfattende møbelkollektion, men også i bottom right / Hans J. Wegner’s inviting Teddy chair creates a pleasant, homely atmosphere in one of managed to create a highly personal and smykker, tekstiler og farvesætning af offent- Hotel Alexandra’s Superior rooms. expressive style that unfolds not only in an Des formes organiques et dynamiques, lige miljøer. Som en af frontfigurerne på The restoration of Denmark’s Koldinghus castle, estab- DESIGNER HANS J. WEGNER extensive collection of furniture,Hans J. Wegner’s but also vision in of functional,inspirées durable par la diversité de la nature, den eksperimenterende danske møbelscene, Photos: Bent Rej lished in the 1200s, created a world-class attraction. The (1914–2007) jewellery, textiles and colourfurniture schemes endures forin the hands caractérisentof PP Møbler’s skilled la plupart des designs de var Nanna Ditzel en af de mest markante basement houses a modern café seating 80, where café public environments. As acabinet leadingmakers figure who knowof how Nannato make aDitzel. strong Depuisjoint. ses débuts en 1944 eksponenter for nyskabende design. Hen- patrons can lean back in Wegner’s beautiful pp68 chair. the Danish experimental (Tenonfurniture joint scene,of a pp58 chair.) et jusqu’à sa mort en 2005, cette designer des livsværk føres i dag videre af døtrene 114 Nanna Ditzel was one of the most out- novatrice, continuellement en quête Lulu, Vita og Dennie Ditzel. 30/ /31 standing exponents of innovative design. d’expérimentation, a su créer un langage Her life’s work is carried on today by her des formes très personnel et expressif qui Bench for two / designed in 1989. Produced by Stacking chair Trinidad / designed in 1993. daughters Lulu, Vita and Dennie Ditzel. non seulement s’est manifesté dans une Fredericia Furniture. PP_131208_M.indd 114 30/01/09 16.49 PP_131208_M.indd 115 30/01/09 16.50 Produced by Fredericia Furniture. vaste collection de meubles mais égale- Organische, dynamische und von der ment dans des bijoux, textiles et mises en Cork screw / designed by Nanna & Jørgen Ditzel Vielfalt der Natur inspirierte Formen kenn- couleurs d’espaces publics. L’une des in 1957. Produced by Georg Jensen. zeichnen den Löwenanteil der Designs von figures d’avant-garde de la scène danoise Nanna Ditzel. Von ihrem Debüt 1944 an quand il s’agit d’expérimenter avec du und bis zu ihrem Tod 2005 hat es die inno- nouveau mobilier, Nanna Ditzel est l’un des vative und stets experimentierende Gestal- représentants les plus typiques du design terin vermocht, eine sehr persönliche und novateur. Aujourd’hui, ses filles Lulu, Vita et expressive Formensprache zu schaffen, die Dennie Ditzel poursuivent l’œuvre de sa vie. sich nicht nur in einer umfassenden Möbel- kollektion ausdrückt, sondern auch in Organiske og dynamiske former, inspi- Schmuck, Textilien und Farbgebung öffent- reret af naturens mangfoldighed, kende- The rich tradition of of classic furniture Ole Wanscher, Hans the different periods licher Bereiche. Als eine der prominentesten tegner hovedparten af Nanna Ditzels designs. Mitglieder der experimentierenden dänischen Siden debuten i 1944, og frem til sin død i craftsmanship survives designed by famous J. Wegner, Børge and trends in one of

Nanna Ditzel (1923 - 2005) / Trained as a cabinet- Companies that manufacture Nanna Ditzel in many Danish cabi- pioneers of Danish Mogensen and the most exciting maker before studying at the School of Arts and design products: Crafts and the Royal Academy of Fine Arts in Copen- hagen. Graduated in furniture design in 1946. Fredericia Furniture A/S Established own design studio together with Jørgen Dynamo Stol Aps Ditzel the same year. GH Form netmaker workshops furniture design Nanna Ditzel. design environments Georg Jensen A/S Further details: www.nanna-ditzel-design.dk Getama A/S Kvadrat Holding A/S Snedkergården Them A/S and small furniture like Kaare Klint, The many issues of in the world. Forms + Surfaces, USA Bonancina Pierantonio & Co, Italy Kitani Co. Ltd, Japan Yamakawa Rattan Industry, Indonesia Artek, Finland factories. There is still Mogens Koch, Finn DESIGN from Ko Design Concept, Japan

122/ an extensive production Juhl, Poul Kjærholm, SCANDINAVIA reflect

QualiTy desiGn is ubiQuiTous in denmark and scandinavia. since 1967, world PicTures Has issued annual desiGn PublicaTions dePicTinG danisH and scandinavian desiGn. THe essenTial idea S_everyday Life 140906.qxp 18/09/06 13:01 Side 146 S_everyday Life 140906.qxp 18/09/06 13:36 Side 147 Has always been To PresenT a selecTion oF THe besT nordic desiGn For everyday use To inTernaTional audiences.

THe “denmark sPecial” ediTions are sPecial issues abouT ‘Such diverse countries as Denmark, Finland, Iceland, Norway and Sweden, with

Paola Antonelli / Acting Chief Curator, Department of their diverse traditions and material Architecture and Design, The Museum of Modern Art. denmark, danisH culTure and business liFe. Photo / Andrea Ciotti. cultures, have responded differently to one shared call, which is to this day their real

common ground: the desire to improve

everybody’s quality of life by means of the

most appropriate available technologies.’

DESIGN FOR Danish cycle manufacturer Biomega has reinvented the bicycle by developing a collection of bicycles and tricycles with athletic grace. Design / Jens Martin Skibsted. Commonplace utility items are enhanced with new aesthetic and functional merit. The well-known washing-up bowl shown here is reinterpreted by designer Ole Jensen for Normann Copenhagen. Ole Jensen won this year’s Torsten and Wanja Söderberg’s Design and Craftsperson Award – one of the largest design prizes in Scandinavia – not least for his humorous approach to design.

enmark is one of the world’s Dleading nations when it comes to climate technology, and is everyday danish especially renowned for its expertise in wind power. Public research institutions and private companies energy collaborate on methods for storing wind power, and pilot projects utilising surplus energy from wind turbines for electric solutions cars, for example, are already Photo: Jan Kofod Winther a reality. The expertise of Danish clean- tech companies is wide ranging, and new methods and solutions are constantly being developed. Here is a selection of Danish companies’ energy technology solutions which are in demand.

丹麦能源解决方案在气候技术方面，丹麦是世界领先的国家之一，尤其是其风能技术全球著称。在丹麦， good 政府研究院与私营公司合作开发风能储存方法，一些利用风机剩余能源的试验项目，如电动汽车等，都已经实现。丹麦的清洁技术公司具有广泛的专业技术，并不断开发解决能源问题的新方法，新途径。这里将介绍一些您所需要的丹麦公司的能源技术解决方案。 life Indledning150906B.qxp 20/09/06 21:02 Side 2 Indledning150906B.qxp 20/09/06 20:11 Side 3 09 / A designer sees the same thing as everyone else, but dares to question what Publisher / editor / translators / © World Pictures 2006 photographers / special thanks to / he is seeing. The passion for improving and simplifying – and discovering World Pictures Birgitte Bjerregaard English: Stuart Goodale The contents may not be reproduced Erik Brahl Paola Antonelli Lille Strandstraede 20 C editorial advisor / German: Henrik Hansen without the permission of the Chuck Choi Karin Gammelgaard other perspectives on shape and function in the process – leads to innovative DK-1254 Copenhagen K Kirsten Bjerregaard French: Marianna Perrier Olesen publishers. Espen Grønli John Small Tel: +45 3313 0404 project coordinator / Håkan Hjort ICEHOTEL AB 128 / new products that challenge prevailing norms and rewrite the story of daily life. Fax: +45 3313 0481 Trine Holm Bjerre printing / The publisher accepts no responsibility Werner Huthmacher Danish Museum of Art & Design [email protected] text / Scanprint A/S for the information supplied or for Udo Kowalski Søren Matz www.designfromscandinavia.com Susanne Holte Printed in Denmark, October 2006 changes subsequent to the date of Søren Nielsen Søren Risvang layout / publication. Jacob Termansen Shimazaki Makoto Birgitte Berg-Munch cover Bent Rej Aase & Ib Schou dtp-prepress / The Propeller - a unique folding stool ISSN 0108-0695 Nigel Young Jens Martin Skibsted contents Jan Schaarup with a sculptural quality (see p. 8). ISBN 87-87541-82-3 and others Jette & Jan Løfstrøm

04 - 08 DESIGN FOR THE FUTURE As World Pictures is celebrating its 40th anniversary, we have Pour fêter son 40ème anniversaire, World Pictures a choisi de decided to devote this 22nd edition of DESIGN from SCANDINAVIA placer la 22ème édition de DESIGN from SCANDINAVIA aussi bien to the design of yesteryear and the future. DESIGN from SCANDINAVIA sous le signe du passé que du présent. DESIGN from SCANDINAVIA 09 - 17 01 / RETRO AVENUE has always aimed to spread the word about the best new develop- a toujours eu pour objet de diffuser nouveautés et informations sur ments in Scandinavian design. This time, however, we also look le meilleur du design scandinave. A cette occasion, nous proposons back to some of the trendsetting designers and manufacturers who également une rétrospective sur certains des designers et fabricants, 18 - 31 02 / MODERN CLASSICS did their share to elevate Scandinavian design to a position of créateurs de style, qui ont contribué à faire connaître le design renown outside Scandinavia as well. We also present some examples scandinave au-delà de nos frontières. Et nous montrons quelques of the hottest trends on the Nordic design scene where many prom- exemples de ce qui se passe actuellement sur la scène du design 32 - 59 03 / DESIGN FOR LIVING ising designers are displaying their talents, wriggling free from the nordique où de nombreux talents prometteurs s’épanouissent, functionalist ideals and challenging convention to blaze new trails. s’affranchissent des idéaux fonctionnalistes et défient les traditions afin d’emprunter leurs propres voies. 60 - 65 04 / DESIGN FOR SLEEPING World Pictures feiert sein 40-jähriges Bestehen und hat deshalb die 22. Ausgabe von DESIGN from SCANDINAVIA sowohl im Zeichen World Pictures kan fejre 40 års jubilæum, og har derfor valgt at der Vergangenheit als auch im Zeichen der Gegenwart stehen lade den 22. udgave af DESIGN from SCANDINAVIA stå i både 66 - 73 05 / DESIGN FOR CHILDREN lassen. Es ist immer das Ziel von DESIGN from SCANDINAVIA gewe- fortidens og fremtidens tegn. Formålet med DESIGN from SCANDI- sen, Nachrichten und Information über das Beste im Bereich des NAVIA har altid været at sprede nyheder og information om det skandinavischen Designs zu verbreiten. Aber dieses Mal werfen wir bedste inden for skandinavisk design. Men denne gang ser vi også 74 - 97 06 / DESIGN FOR WORKING auch einen Blick zurück auf einige der bahnbrechenden Designer tilbage på nogle af de stilskabende designere og producenter, der lE BON dESigN und Hersteller, die dazu beitrugen, skandinavisches Design auf ein var med til at løfte skandinavisk design op på et niveau, som skabte Niveau zu heben, das auch außerhalb Skandinaviens auf Gegenliebe genklang også uden for NordensEva_Solo_120906b.qxp grænser. Og vi viser nogle eksem- 18/09/06 0:14 Side 3 98 - 107 07 / LIGHTING stieß. Und wir zeigen einige Beispiele dafür, was gerade jetzt auf der pler på, hvad der foregår på den nordiske designscene netop nu, skandinavischen Designszene los ist, wo zahlreiche vielversprechende hvor mange lovende kræfter folder sig ud, vrider sig fri af de funk- Kräfte sich entfalten, sich von den funktionalistischen Idealen tionalistiske idealer og udfordrer traditionerne for at gå egne veje. 108 - 127 08 / DESIGNER PROFILES freimachen und die Traditionen herausfordern, um eigene Wege zu beschreiten. 128 - 147 09 / DESIGN FOR EVERYDAY LIFE EVA DENMARK /

Parts of a Rainbow, designed by Christian Flindt, 148 - 155 10 / DESIGN FOR IMPROVING LIFE consists of stackable chairs that stack sideways to form a long bench. Prototype material: Repsol Glass- gastronomicDouble Satin. Photo: Magnus Klitten. solutions The desire to improve, simplify and find new // Depuis des générations, l’envie d’améliorer, 154 - 160 INDEX - ALPHABETICAL LIST

CRAFT ART SHOULD NATURALLY BE FUNCTIONAL, YET ACCORDING TO EVA DENMARK IT SHOULD ALSO TITILLATE THE SENSES, AWAKEN THE FLOWERS, ENRICH THE MUSIC AND SPREAD ENJOYMENT. correlations between form and functionality de simplifier et de découvrir de nouvelles

Eva Denmark – whose Eva Solo collection Gutes Gerät ruft gleichzeitig Neugierde Les bons ustensiles suscitent la curiosité demonstrates the equal importance of form hervor und hilft auf einfachere und ein- tout en permettant de résoudre les tâches has been the guiding principle of Danish and relations entre la forme et la fonction and function – believes that fine utensils leuchtendere Weise die Aufgaben zu lösen, d’une manière plus simple et plus évidente :

02/ should stimulate curiosity as they serve their heißt es von Eva Denmark. Die Eva Solo tel est le credo d’Eva Denmark qui démontre, Barbecue grill with great aesthetic flair, designers purpose with greater ease and common Kollektion zeigt, dass Form und Funktion avec la collection Eva Solo, que forme et Claus Jensen and Henrik Holbæk of Tools have sense. Eva Solo is a unique collection of gleichwertige Größen sind. Eva Solo besteht fonction sont indissociables. La série Eva designed an elegant, functional barbecue grill in prize-winning products for the home aus einer einmaligen Sammlung preisge- Solo se compose d’une collection unique nordic design for generations. in Scandinavia, caractérise le design au Danemark et dans les stainless steel. A wide-ranging collection of designed by “Tools”, a designer duo whose krönter Produkte fürs Heim, gestaltet vom de produits primés dédiés à la maison et accessories optimises its use. line of barbecue products has set new Designerduo Tools, der u.a. eine Grill-Serie dessinés par le duo de stylistes, Tools, à aesthetic standards. kreiert hat, die ganz neue ästhetische Stan- l’origine, entre autres, d’une série pour bar- dards setzt. becue qui fixe de toutes nouvelles normes esthétiques. quality design graces airports, trains, buses autres pays nordiques. Dans tous ces pays, le Gode redskaber fremkalder nysgerrighed samtidig med at de løser opgaverne på en enklere og mere indlysende måde, lyder det fra Eva Denmark, der med Eva Solo kollektionen demonstrerer, at form og funktion er and the entire infrastructure, not to mention bon design est partout présent aussi bien dans ligeværdige størrelser. Eva Solo består af en unik samling prisbelønnede produkter til hjemmet, formgivet af designer-duoen Tools, der bl.a. har skabt en grill-serie, der sætter helt nye æstetiske standarder. the interior design of public and private les aéroports, trains, bus et infrastructures que

A practical table grill exploits the success of the Eva Solo grill, which has won prizes including the Industrial Design Excellence Award 2005. institutions and homes. The Danish dans l'aménagement des foyers et institutions, government supports the development and publics et privés. l’état danois soutient le use of design through measures like funding développement et l'utilisation de design, schools of design, Danish Crafts and the notamment par le financement d'écoles de Henrik Holbæk / born 1960, is a qualified architect and industrial designer MDD from the Royal College of Fine Arts, School of Piiroinen_130906b.qxp 18/09/06 2:41 Side 3 Architecture, Industrial Design Department, Copenhagen in 1990. Danish Design Centre, whose tasks include design, Danish Crafts et Dansk Design Claus Jensen / born 1966, is a qualified Left / The Flakes chair was designed by the famous Danish firm of architects schmidt hammer industrial designer MDD, from Danmarks lassen for the AroS art museum in Århus, Designskole, Copenhagen, in 1992. Denmark. The Flakes chair is furnished with a fibreglass seat.

This duo’s designer firm Tools has designed a Piiroinen has developed a new printing technology promoting the use of design by Danish Center, qui ont pour tâche, entre autres, de that allows the Flakes furniture to be customised wide range of innovative products, many of which to individual needs by printing a digital photo or have won international and national prizes. graphic pattern inside the fibreglass seat. This technology enables the furniture to add colour to the /143 space, accentuating the details that are important to a company, customer or target group - or merely to cheer up the user and general atmosphere. companies. The young generation of promouvoir le design dans les entreprises Danish designers have an international danoises. la jeune génération de designers Indledning150906B.qxp 20/09/06 20:25 Side 4 Indledning150906B.qxp 21/09/06 13:28 Side 5 perspective, currently exemplified by a wealth danois est très orientée vers l’international et, of innovative, experimental design, whose ces dernières années, on découvre une keywords are energy efficiency, environmental profusion de designs novateurs et expérimen-

Since the early ’90s, the regimen of Scandinavian blick sowie eine breite Palette originaler und skulp- Siden begyndelsen af 90’erne har der været et sustainability and usability – frequently with a taux tournée vers l'efficacité énergétique, design - and not least Danish design - has been thawing. tureller Möbel, die ihrem Wesen nach poetischer, tøbrud inden for skandinavisk, og ikke mindst dansk A new generation of designers are throwing off the sinnlicher, aussagekräftiger und herausfordernder design. En ny generation af formgivere har frigjort sig shackles of expectation to discover new, more infor- sind. Die neuen Strömungen haben die Dynamik fra forventningernes åg, og fundet frem til en ny og mal modes of expression where form and function zurückgeholt und ein fragmentierteres Designuni- mere tvangfri udtryksform, hvor form og funktion need not be equal. This has led to a new global out- versum mit sehr individuellen Interpretationen der ikke nødvendigvis er ligeværdige størrelser. Resultatet look and a wide range of original sculptural furniture Moderne geschaffen. er et nyt globalt udsyn samt en lang række originale well-developed sense of humour. l’environnement durable, l’utilité pratique whose substance is more lyrical, sensual, opinionated og skulpturelle møbler, som i deres væsen er mere and provocative. The new trends have infused new Depuis le début des années 90, le design scandi- poetiske, sanselige, kommenterende og grænse- Using the chair as his preferred medium, furniture dynamism into Scandinavian design and brought nave et, tout particulièrement, le design danois ont afsøgende. De nye strømninger har gen- designer Niels Hvass has created a number of experi- about a more fragmented design universe with vécu une mutation. Une nouvelle génération de skabt dynamikken og affødt et mere mental pieces of sculptural furniture that depart from highly individual interpretations of modern styles. designers s’est libérée du joug des attentes et a trouvé fragmenteret designunivers /93 sans oublier une touche d'humour. the Danish tradition of functionalism in terms of both un nouveau mode d’expression plus désinvolte où med meget individuelle shape and choice of materials. Niels Hvass has just Seit Anfang der 90’er wehen neue Winde im skan- forme et fonction n’ont pas nécessairement la même fortolkninger af won the 2006 Furniture Award for his trailblazing works. dinavischen und nicht zuletzt im dänischen Design. valeur. Il en résulte une nouvelle vision globale ainsi det moderne. Eine neue Gestaltergeneration hat sich von der Last qu’un grand nombre de meubles sculpturaux et design der Erwartungen befreit und zu einer neuen und originaux dont la nature est davantage poétique, ungezwungeneren Ausdrucksform gefunden, in der sensorielle, descriptive et en quête de limites. Ces for the Form und Funktion nicht unbedingt gleichwertige nouveaux courants ont redynamisé et engendré Größen sind. Das Ergebnis ist ein neuer globaler Aus- un univers du design davantage éclaté avec des interprétations très individualistes de ce qui est à la mode.

Retro080906B.qxp 18/09/06 21:45 Side 2 Retro080906B.qxp 18/09/06 21:48 Side 3 futureThe new generation of designers dare to challenge the accepted RETRO AVENUE / norms of the Scandinavian design tradition and reinterpret it with profound integrity in a modernist context.

The Spun chair, designed by Mathias Bengtsson, is spun from carbon fibre - a technique borrowed

from the aerospace industry and further developed 2.

for furniture production. The furniture is woven by 8. computer-controlled robots to make a sculptural chair weighing just 1.2 kg. 8 / With a classic dinner set as her point of depar- 1+2 / Danish lifestyle and landscapes were linked to ture, designer Karen Kjældgård-Larsen has created the most outstanding contributions from the universe Black Fluted Mega - first in blue and now in black. 1. of Danish design in the first edition of Design from

Denmark in 1967. 9 / The Y chair has found its way to the MoMA, New 3 / Classic rosewood furniture from J.L. Møller. York, where it goes well with the modern ambience. 4 / Poul M. Volther’s Corona chair caused a well- deserved sensation. 10 / It is impossible to see that four decades 5 / Hand-painted porcelain by Royal Copenhagen. have passed since the Corona chair first saw the 6 / Hans J. Wegner’s graphically elegant Y chair. light of day. 7 / A selection of PH’s unique lamps for Louis Poulsen were presented back then with a period 10. 11 / PH Cone lamp is now available in steel, too. picture of Nyhavn in the background. Shown here in a restaurant at a modern airport. DFS22-Omslag.qxp 21/09/06 20:07 Side 1

Holmegaard_Royal_120906b.qxp 18/09/06 1:38 Side 2 Holmegaard_Royal_120906b.qxp 18/09/06 9:09 Side 3

3. ‘I like the idea of connecting people with something ‘Start from scratch, get to the core of the issue and as simple as a chair, of rethinking furniture in a way dare to be different,’ are the three simple rules that will inspire people to tie new bonds,’ says Dan- adhered to by Danish designer Louise Campbell in HOLMEGAARD / ROYAL COPENHAGEN / ish designer Christian Flindt, whose works include her work. Her Very Round chair has just been put Experimenting with industrial materials and process- the Yellow Orchid chair. Based on synthetic material, into production by the Italian company Zanotta. The es, Mathias Bengtsson produces contemporary furni- celebrating a glass icon tradition and renewal in blue and black he toys with new shapes and expressions (see also filigree-like chair is made of laser-cut steel and is ture that is visually arresting and technically innova- Wenn man nur einmal die Glasbläser in der Werkstatt Holme- 04/ the Rainbow chairs, pp 2-3). intended for outdoor use. tive. Slice Chaise is made of laser cut acrylic. /05 7. gaards sieht, wenn sie die heiße Glasmasse in einmaliges Design verwandeln, wird man von den fantastischen Möglichkeiten des Materials und dem ausgeprägten Gefühl der Handwerker dafür 6. beeindruckt, diesen Werkstoff bis zum Äußersten zu nutzen. Dieses Zusammenspiel zwischen Handwerk und Material kommt vielleicht in der Provence Serie des Designers Per Lutken am besten zum Ausdruck, die in diesem Jahr ihr 50. Jubiläum begeht. Holmegaard begeht den Gedenktag mit der Vorstellung der Schalen mit neuen DESIGN FOR THE FUTURE aktuellen Farben. 5. 9. 11. Il suffit d’avoir observé une seule fois les souffleurs de verre dans l’atelier de Holmegaard, lorsqu’ils transforment la masse vitreuse chaude en un design exceptionnel, pour être impressionné par le potentiel fantastique que recèle cette matière et l’extraordinaire talent de ces artisans pour l’exploiter au maximum. Cette Design from Denmark was teeming worldwide enthusiasm for retro products, the interaction entre métier et matière trouve peut-être le mieux son 40 years ago / today / expression dans la série Provence, du styliste Per Lütken, série with icons of modern design: furni- manufacturers’ talent for breathing new life into qui fête son 50ème anniversaire cette année. Holmegaard a décidé Designer Per Lütken, whose significance in Danish glass art is unrivalled, created de marquer cette date en déclinant ces coupelles dans de nouveaux ture and craft art whose aesthetic qualities turned out to stretch far the classics, new materials and the urge of the young Provence line for Holmegaard designers in 1956. As something new, the to bowls are now coloris d’actualité. available in a smoke and a lime version. into the future. Several of these designs - such as the Corona chair, continue embellishing familiar themes ensure that many icons of Har man blot een gang betragtet glaspusterne på Holmegaards A single session watching the glassblowers at Holmegaard’s værksted, når de forvandler den varme glasmasse til unikt design, the Y chair, the PH lamps and Blue Fluted porcelain - had set new design are still coveted items of choice today workshop - now – as they intransform new hot molten glass types into unique design – imponeres man af materialets fantastiske potentiale og håndværker- is all it takes to be impressed by the magnificent potential of the nes fine fornemmelse for at udnytte dette til den yderste grænse. visionary standards of design in their own separate way and are of wood, different upholstery and with a more materialdistinctive and the craftsmen’s fine profile. sense for exploiting this potential Dette samspil mellem håndværk og materiale kommer måske

10/ to the utmost. This interplay between craftsmanship and material/11 allerbedst til udtryk i designeren Per Lütkens Provence serie, som DESIGN FOR LIVING still sources of inspiration. is perhaps best expressed in designer Per Lütken’s Provence line i år kan fejre 50 års jubilæum. Holmegaard markerer mærkedagen that celebrates its 50th anniversary this year. Holmegaard will med at lancere skålene i nye aktuelle farver. DESIGN FOR WORKING commemorate this red-letter day by relaunching the bowls in new contemporary colours. With their elegant sweeping lines, the Provence bowls bear witness to designer Per Lütken’s fondness for the essence of glass and his respect for the glass- blower’s craft. The Provence bowl is a glass icon that pays tribute to the styles of the ’50s, now more popular than ever..

Designer Karen Kjældgård-Larsen literally transcended the limits En 2000, la dessinatrice Karen Kjældgård-Larsen est littérale- of art, craft and design with her hand-painted enlargements of Royal ment sortie du cadre de l’art, de l’artisanat et du design avec ses Copenhagen’s time-honoured mussel-shaped patterns. This young agrandissements peints à la main des dessins de la célèbre porce- designer took a well-loved, 230-year-old pattern, reinterpreted it in laine cannelée bleue, riche en traditions, de Royal Copenhagen. her Blue Fluted Mega and, in so doing, propelled this fine art form En créant la porcelaine Mega cannelée, peinte en bleu, cette jeune into the new millennium. Her bold departure from tradition opened dessinatrice a fait une nouvelle interprétation d’un dessin très up a new universe of graphic impressions and captivating figures – apprécié, vieux de plus de 230 ans, marquant ainsi l’entrée dans a universe that now appears even more striking and graphically le nouveau millénaire de ce noble art. Cette rupture courageuse stringent in the new Black Fluted Mega. avec les traditions a ouvert un tout nouvel univers d’impressions graphiques et de figures captivantes – univers qui se manifeste de Die Designerin Karen Kjældgård-Larsen sprengte im Jahr 2000 façon encore plus nette et rigoureuse avec la nouvelle déclinaison mit ihren handgemalten Mustern buchstäblich den Rahmen für en noir de la porcelaine Mega cannelée. DESIGN FROM SCANDINAVIA / 22 / SCANDINAVIA FROM DESIGN www.designfromscandinavia.com Kunst, Handwerk und Design ist. Mit dem blau Musselmalet Mega interpretierte die junge Designerin ein mehr als 130 Jahre altes und Designeren Karen Kjældgård-Larsen sprængte i år 2000 bogsta- beliebtes Muster neu, und führte damit eine feine Kunstart ins neue velig talt rammerne for, hvad der er kunst, håndværk og design med Jahrtausend hinein. Dieser mutige Bruch mit den Traditionen, sine håndmalede forstørrelser af Royal Copenhagens traditionsrige DESIGN FOR SLEEPING eröffnete ein völlig neues Universum grafischer Eindrücke und musselmalede mønster. Med det blå Musselmalet Mega nyfortol- verzaubernder Figuren – ein Universum, das sich jetzt mit der neuen kede den unge designer et mere end 230 år gammelt og elsket Black Fluted Mega is both a stroke of genius schwarzen Variante von Musselmalet Mega noch markanter und mønster, og førte dermed en fin kunstart ind i det nye årtusinde. and a refreshing departure from mussel-painting grafisch klar präsentiert. Dette modige brud med traditionerne åbnede et helt nyt univers af www.denmarkspecial.dk traditions. grafiske indtryk og betagende figurer - et univers som nu fremstår endnu mere markant og grafisk stringent med den nye sorte variant af Musselmalet Mega.

40th Anniversary Edition. 138/ Inspiration and information about the best of Nordic design. Text in English, German, LIGHTING French and Danish. ANNIVERSARY EDITION NO. 22

DESIGNER PROFILES The idea of spreading annual “Design from design from all five tion of challenging new the word about good Denmark” was Nordic countries. design products as well Danish design to the published in 1967. Issue 22 of “Design as well-known design world was the vision of It eventually became from Scandinavia” was classics from the Nordic publisher Kirsten “Design from World Pictures’ 40th countries. You can view DESIGN FOR IMPROVING LIFE Bjerregaard (1924– Scandinavia” – Anniversary Edition and and download pages at 2009), whose first presenting quality presented a wide selec- our website (see above). 34 fritz Hansen Fritz Hansen’s furniture A beautiful example of is represented all over this is the National Art the world, especially Centre in Tokyo, in projects where designed by Kisho architecture and interior Kurokawa Architects and décor must interact Associates, using Arne with perfection. Jacobsen’s 3107 chair.

global A success 35 an original logo, door handles, lamps, bathroom fittings and cutlery. architecture of r in 1960, arne jacobsen created the world’s first design-led hotel. copenhag

oyal Room 606 at the Royal Hotel has been recreated exactly as designed

Hotel was by Arne Jacobsen in 1960. The room is often booked by designers, architects and film stars seeking to experience this original milieu. the building itself to the furniture and smaller features like a complete design-led universe from the functional In many ways the hotel lobby still looks exactly as it did in 1960 with The Egg and The Swan chairs.

Photo: søren Thomsen

Un succès global

Fritz Hansen // The Fritz Hansen // la collaboration légendaire legendary collaboration entre le fabricant de meubles Fritz Hansen et between furniture manufac- l’architecte arne jacobsen remonte à 1934 et turer Fritz Hansen and depuis, leurs meubles poursuivent leur architect arne jacobsen marche triomphale dans le monde entier. la dates back to 1934, and their grande percée internationale fut une réalité au furniture is still a hit all over cours des années 1950, période où les chaises the world. Their major international break- expressives aux formes organiques, la Fourmi through came in the 1950s when the expres- et le sept, ont été créées. ces meubles, sive, organically shaped The ant chair, series 7, considérés aujourd’hui comme une partie was created. Today, this furniture is considered importante du patrimoine culturel danois et a significant part of denmark’s heritage and international, sont toujours en production international culture. it is still manufactured by chez Fritz Hansen, qui se distingue dans le Fritz Hansen, which has a global reputation for monde entier avec des meubles au design

en’s stylistically consistent design-led furniture, rigoureux, développés par un grand nombre developed by some of the greatest designers de designers danois et internationaux parmi in denmark and abroad. les plus importants.

Fritz Hansen’s latest design: simplicity, new product is the functionality and focus NAP, a stackable chair, on detail. designed by young Danish designer Kasper NAP was recently Salto, embodying the awarded The Danish global key hallmarks of Nordic Design Prize 2010/11. success www.fritzhansen.com 36 PP Møbler The Chair The balance – with nature as well. collection, embodies a design in perfect PP møbler’s world-famous wegner of chair, the current flagship

PP Møbler // based on a shared veneration of the great potential and inherent qualities of wood, the legendary collaboration between PP møbler and designer Hans j. wegner resulted in an abundant collection of modern, design-led chairs focusing on superb craftsmanship. one of wegner’s most legendary chairs – the pp503, nicknamed “The chair” (after us president john F. kennedy immortalised it by using it in a television debate) – is still a world-famous icon more than six decades later. The organically designed chair is also a beautiful example of a sustainable production process which today is carbon neutral throughout. La Chaise PP Møbler // la collaboration légendaire entre PP møbler et l’architecte Hans j. wegner, qui avaient en commun leur vénération pour le grand potentiel du bois et de ses caractéristiques inhérentes, a eu pour résultat une vaste collection de chaises d’ébéniste modernes, focalisées sur ce noble métier. l’une des chaises les plus légendaires de wegner, la pp503, surnommée The chair après que le président john F. kennedy l’a utilisée lors d’un débat télévisé, reste, après six décennies, une icône mondialement célèbre. cette chaise au design organique est également un bel exemple de production durable, aujourd’hui totalement neutre en co2.

Hans J. Wegner’s The pp58/pp68 from The striking yet beautiful pp503 chair is 1987 was the last actual archetypical design is made of soap-treated dining chair to be classic, which is why oak and is a popular designed by Wegner. this “round chair” item for furnish- The chair epitomises (Wegner’s own nick- ing restaurants and the designer’s entire name for the pp503) is other public and private life’s work and is used still a popular piece of spaces that give high at the Koldinghus furniture for modern priority to comfort and restaurant and other interiors. Most recently aesthetic quality. Also venues. for the restaurant at available in ash, Euro- www.pp.dk Dragsholm Castle and pean cherry, mahogany, the Restaurant Ti Trin walnut, and more. Ned in Fredericia. 37 Thorsen Møbler www.thorsen.dk

reborn Thorsen

par the Thorsen møbler – Poul Kjærholm’s Kjærholm’s Poul PK1, classic, relaunched a wicker in is available with cane, version flag black or natural or brown line, or with leather cord. natural relancée The copenhagen. récemment well-tuned instruments interact in et

also perfect for our modern age. 1956 en la drisse de drapeau noire, est finement strings of by and recently relaunched ses nouvelles proportions, plus grandes de 6%, la coordination entre les instruments accordés The créée vec chaise, danish furniture designer Poul kjærholm (1929–1980). only at home around jazzy tones and inviting fusion cuisine: 1956 chair – created in møbler, accentue l’esprit artistique et l’atmosphère internationale du légendaire club de jazz, le jazzhus montmartre, au cœur de copenhague. la Pk1 renaissante est non seulement assortie aux tonalités jazz et au repas fusion exquis. a elle convient également parfaitement à l’homme d’aujourd’hui. Thorsen Møbler // Beauty reborn Thorsen Møbler // beauté d’une Renaissance et la chaise Pk1 élégante et légère, du designer de mobilier danois Poul avec kjærholm (1929 – 1980), équilibrée. cette perfect harmony with the light, elegant Pk1 chair with black flag line designed by The emphasises the artistic spirit and international ambience of legendary montmartre jazz club in the heart of Pk1 is not its new dimensions (6% bigger) are

World Pictures a roald modern , musée d’art the museum of hanger asid in the us. of ways sculptural – and in many by Personal Hanger, designed A personal simple, tout en étant sculptural et, de simple, yet roald steen Hansen pour world Pictures, fait ’s permanent collection i new york and has been danish design. The iconic hanger is represented worldwide in museums, private – moma World Pictures // The light beechwood light beechwood The designedhanger was Danish furniture by Steen designer Roald Hansen. hanger sculptural The and its matching support also are used in cloakrooms it cannot where easily be removed. www.worldpictures.dk World Pictures // Le personnel cintre art by awarded an international design prize The homes, restaurants and offices, where the focus is on function and aesthetics. part steen Hansen for world Pictures, is symbol of nombreuses manières, un symbole du design danois. le cintre parpersonnel, créé partie de la collection permanente du moma moderne, de new york et l’asid aux etats-unis lui a décerné un prix du design international. ce cintre iconique est présent dans le monde entier dans des musées, habitations privées, restaurants et bureaux, partout où fonction et esthétique sont prépondérantes. 38 Thors-Design Thors-Design // weathered wood with a from wharf maritime past is rejuvenated by the team of designers behind Thors-design. Partner and designer carsten Thor transforms a rustic to sustainable 50-year-old wharf from an abandoned ferry berth into simple, elegant furniture design. lifestyles The warm texture of the azobé wood surface interacts with cool steel to evoke a modern style that enhances private and public recycling of tropical wood is the environments alike. azobé is one of the starting point for a new collection heaviest, sturdiest woods in the world and is of furniture from denmark’s used to make many different outdoor and Thors-design, which infuses a indoor tables and benches. natural material – with a unique past – with new aesthetic and sustainable values.

Steel trim and rustic simple linear design, The informal furniture trade fairs and exhibi- planks are transformed this furniture has found is used in many set- tions like Food Expo, into stylish table-and- its way into many cafés tings, including as part Kids Fashion and New bench sets. With its and public areas. of total concepts for Media Days. i d-zn nnovativeideas Idées novatrices d-zn // l’architecte et designer danois, knud Holscher, est l’un des représentants suprêmes du design fonctionnel réfléchi dans les moindres détails. sa vision claire de l’esthétique, de la simplicité et de la facilité d’utilisation a influencé plusieurs générations de designers et, encore aujourd’hui, il continue de fixer de nouvelles normes à l’art décoratif appliqué moderne. nombreuses sont ses idées réalisées par d-zn, spécialisé dans le développement de produits à l’expression simple et marquée, créés en l’expression dialoguedialogue étroit avec des designers danois.

LightArch consists of d-zn // danish architect and designer knud Tumble Flag: a modern single candlesticks Holscher is one of the most outstanding new design for a classic combined in threes advocates of functional, well-conceived table flag. or more to make a Design: CPH Design. design. His keen eye for aesthetics, simplicity personal candleholder. and user-friendliness have also influenced FlowerWave, com- Together with Knud several generations of designers, and he is still prising a potentially Holscher, d-zn has setting new standards for modern craft art. unlimited number of developed FireKeeper, a many of his concepts have been realised by vases, matches the size unique tool for lighting of any given flower d-zn, which specialises in developing products and tending a fire. arrangement. with simple, striking style, created in close dialogue with danish designers. www.d-zn.com 39 The wood’s rustic surface has been Le quai en preserved, and the respect for this unique bois devenu style natural material is the starting point for de vie durable plank tables which blend beautifully with Thors-Design // le bois patiné, témoin de modern architecture l’histoire maritime, retrouve une nouvelle vie and interior décor. entre les mains du team de design à l’origine www.thors-design.dk de Thors-design. carsten Thor, designer et partenaire, transforme les quais rustiques, vieux de 50 ans, des débarcadères abandonnés, en design mobilier simple au style épuré. l’interaction entre la surface froide de l’acier et la teinte chaude du bois d’azobé donne une expression moderne qui s’harmonise aussi bien avec les environnements privés que publics. ce bois, issu de l’une des essences les plus denses et les plus robustes du monde, est utilisé pour de nombreux modèles de tables et de bancs destinés à une utilisation à l’intérieur comme à l’extérieur.

The tables come in many shapes and sizes to match private interiors and public spaces alike. Beirholm Soft values

Beirholm // attractive textiles in the form of Beirholm’s current an elegant tablecloth, table napkin or place mat product range revolves in inviting colours and patterns are the basis for around tablecloths, table napkins, bed a well-set table. The family-owned company linen and towels. beirholms væverier, established in 1870, is a Its customers are specialist in this field, developing and linen-rental businesses manufacturing industrial textiles which create throughout most of and accentuate the pleasant ambience of a Europe. restaurant. The company achieves this by Beirholm develops and working with expert designers who are skilled tailors textile ranges at converting trends into soft values to match to match individual customer needs. customer needs.

www.beirholms.dk Valeurs douces Beirholm // la sensation d’un beau textile sous la forme d’une nappe élégante, d’une serviette ou d’un set de table aux couleurs et aux motifs séduisants est la base même d’une table bien mise. l'entreprise familiale beirholms væverier, fondée en 1870, s’est justement spécialisée dans le développement et la production de textiles industriels qui créent le profil et la bonne ambiance dans le restaurant. ceci se fait en collaboration avec des designers talentueux qui savent traduire les tendances en valeurs douces assorties aux besoins des clients. 40 Rosendahl A wide repertoire

The Ofelia restaurant, located inside Copenhagen’s Royal Danish Playhouse, was named after Shakespeare’s young Danish noblewoman. From rosendahl’s bright, stylish Its cuisine is classic French, with a headquarters, designed by architect Scandinavian influence. Rosendahl is one of the kim utzon, an exclusive range of living Playhouse’s permanent and dining room products continues sponsors and has provided all of the to infuse tabletops and kitchens with china, glassware and cutlery for the new functional and aesthetic values. restaurant. 41

[1] The Grand Cru range [4] Grand Cru glasses it would be possible to was recently enlarged and carafes add the lay an entire Grand Cru to include a range of perfect touch to table dining table. thermoses in seven arrangements. different colours. [8] The Grand Cru Carv- [5] Collaboration with ing Board in European [2] Rosendahl has Copenhagen’s Royal oak becomes more acquired the rights to Danish Playhouse and beautiful over the recreate and manufac- the Ofelia restaurant years. ture Arne Jacobsen’s has also resulted in an wall clocks known as inspiring cookbook. [9] The stylish lines Bankers’ Clock, City Hall match the beautiful and Roman. Roman, [6] Grand Cru salad playhouse along the depicted here, was de- serving set with an Copenhagen waterfront signed for the Aarhus elegant, stylish design, where Rosendahl has Town Hall in 1942. made in stainless steel. supplied the restaurant with both glassware [3] The bone china in [7] Ever since the intro- and china. the Grand Cru dinner duction of the Grand Cru service is typified Wine Stopper in 1993, www.rosendahl.dk by the characteristic Rosendahl’s Grand Cru grooves and the simple range has implicitly an- 1 ivory-white china. ticipated the day when

Rosendahl // upholding a tradition of danish design, rosendahl blazes new trails and has been developing craft art in close, creative collaboration with leading designers from denmark and abroad for more than 25 years. From the beginning, the philosophy has been to produce affordable products that are not reserved for special events but which make everyday life both easier and more beautiful. This has resulted in a comprehensive collection of innovative new products for home and tabletop, from unique hand-blown glass to functional, durable kitchen utensils and decorative objects. Un large répertoire Rosendahl // rosendahl, qui depuis plus de 25 ans développe l’art décoratif appliqué en étroite collaboration créative avec de grands designers danois et étrangers, défend non seulement la tradition danoise du design mais sort également des sentiers battus. dès le début, sa philosophie a été de créer des produits accessibles dont l’utilisation ne se limite pas aux événements particuliers mais qui puissent à la fois embellir et faciliter le quotidien. le résultat est une vaste collection de nouvelles créations novatrices pour la maison et la table, allant du verre, création unique, soufflé à la bouche aux objets d’ornement décoratif en passant par les ustensiles de cuisine fonctionnels et durables.

2 7

4 9

3 8

the best danish household items. everyday The art art The in a relentless effort to develop of practical experiences in the use beautiful scandinavian design with of forces with some designers to create new, aesthetic and indisputable originality, menu a/s joins originalidea of gettingan of The new Norm new The Set is a Tray Complete carving and serving set prepare on which to and serve a wide dishes of – from variety beef to roast tender shellfish. fresh Design: Norm Architects. The new Norm Wine Norm Wine new The lets wine Breather in an instant, breathe making it possible to serve ready-to-drink wine in an elegant – or the original carafe bottle. www.menu.as

42 menu 43 Steam Tower – a new steamy, nutritious and design-led product from Menu, designed by Christian Bjørn in collaboration with acclaimed chef Morten Køster – is made of five parts, making it possible to prepare three dishes at the same time.

L’art d’avoir une idée originale

Menu // Familiar practical products take Menu // les produits pratiques familiers on new shapes when menu calls into question prennent de nouvelles formes lorsque menu the existing order of things and lets skilled remet en question l’ordre existant des choses designers provide their solutions. out of et demande à des designers talentueux de respect for scandinavian design traditions, fournir leurs solutions. dans le respect des and with a keen eye to a functionalist heritage, traditions du design scandinave et en gardant menu develops craft art and kitchenware un œil sur le fonctionnalisme, menu déve- without excessive frills. The concepts are loppe art décoratif et vaisselle de cuisine sans executed in style, highlighting exquisite ornements excessifs. les concepts sont réalisés materials and quality craftsmanship. avec habileté dans des matériaux raffinés qui These efforts to refine and simplify form and donnent au style toute sa force. ces efforts function are frequently rewarded with design visant à perfectionner et simplifier la forme et prizes, most recently the Formland Prize la fonction sont fréquemment récompensés for steam Tower, a modern scandinavian par des prix du design, le plus récent étant le interpretation of an asian steam cooker. Formland Prize pour la steam Tower, une The prize-winning designers include interprétation scandinave moderne d’une norm architects, who created the new wine cocotte vapeur asiatique. Parmi les designers breather, a classic, recognisable shape with lauréats, mentionnons norm architects qui a new twist that cries out for attention. ont créé la nouvelle carafe à décanter, wine breather, à la forme reconnaissable classique avec une touche de nouveauté qui réclame toute l’attention.

Designer Jakob Wagner, Wagner has innova- The functional and the man behind several tively reinterpreted the elegant Norm Pods, of Menu’s biggest suc- classic bottle, giving inspired by classic oil- cesses, created a true it a soft, quadratic and-vinegar sets, are design icon: the Propel- shape, topped by a rim designed for storage ler Trivet. The trivet has of stainless steel and and cooking and for won several interna- silicone. The rim pre- serving nuts, seeds, tional design awards. vents dripping and also oils and herbs. Design: conceals a discreet lid. Norm Architects. 44 Bang & Olufsen Bang modern world-class technology, images and sounds unified by a simple user interface in an extraordinary, elegant visionary design – that has been the bang & olufsen hallmark for 85 years. its new beosound 8 gives digital music a brand- simplicity new mode of expression.

The light characteristic design of BeoSound 8 makes it highly flexible in use.

Bang & Olufsen // elegant, compact element in an impressive series of innovative design and excellent sound are combined in products given form and content by bang & the new beosound 8 loudspeaker dock, part of olufsen, recently lauded as the “Fifth coolest a visionary dialogue with apple’s renowned brand in the world”. For eight decades, bang products. This new interaction creates not only & olufsen has succeeded in setting new Bang & Olufsen has technological and a beautiful framework for digital music: it also technological and visual standards, and many grown from a small local design excellence with ensures the optimal exploitation of modern of its legendary designs are now exhibited at operation to a global the strongest possible sounds. This flexible, user-friendly system is a museums all over the world, including at new icon combining emotional appeal. beautiful continuation of bang & olufsen’s york city’s museum of modern art where tradition of minimalist, iconic design, while more than twenty bang & olufsen icons are also blending perfectly with the simple style of included in the museum’s permanent apple’s products. beosound 8 is the latest collection. 45

With its compact, combines excellent tulip-shaped design, bass performance with the BeoLab 11 subwoofer elegant design.

Elégant et simple

Bang & Olufsen // un design compact, élégant et un son grandiose sont réunis dans le beosound 8, nouvelle station d’accueil avec haut-parleurs, résultat d’un échange visionnaire avec les célèbres produits d’apple. cette nouvelle alliance crée non seulement un beau cadre autour de la musique numérique mais assure également aux musiques de notre époque le rendu optimal. cet appareil convivial et flexible est un beau prolongement de la tradition de bang & olufsen en matière de BeoTime is an elegant, The new slimline loudspeaker system unique alarm clock BeoVision 10 LED-based with centre bass in one design iconique et minimaliste tout en étant with sleep timer LCD television brings beautiful streamlined assorti au langage des formes simple d’apple. and integration with together state-of-the- package. le beosound 8 est le petit dernier d’une série the control system art picture technology impressionnante de produits novateurs conçus managing other B&O with an impressive par bang & olufsen, récemment couronnée household products. active two-way stereo comme la 5ème marque la plus cool du monde. au fil de 8 décennies, b&o a réussi à fixer de nouvelles normes esthétiques et techniques et de nombreux designs légendaires sont aujourd’hui exposés,entre autres, au moma à new york, qui réunit plus de 20 icônes bang & olufsen dans la collection permanente du musée.

Bang & Olufsen was mains electricity. Daring to constantly founded in Struer, The core competences question the ordinary Denmark, in 1925 by of Bang & Olufsen still in search of surprising, Peter Bang and Svend revolve on the same long-lasting experiences. Olufsen, two innova- axis – the implementa- tive young engineers tion of craftsmanship www.bang-olufsen.com who set up their and attention to detail. own company in the Their vision was passed Quistrup Manor House. from one generation to the next, and today BeoLab 8002 is a The company was it is expressed by the design icon and a founded on an idea for following words: strong statement of a new type of radio powerful and precise that would run on acoustic performance. 46 Peoples The diversity of public spaces, the need for orderliness and structure in heavily trafficked pedestrian areas and the demand for aesthetic solutions to daily challenges inspire Peoples to develop waste bins, ashtrays and furniture for outdoor and indoor settings alike.

Don't

waste The Functional Design Waste Bin is adaptable to a variety of settings by selecting individual materials and colours. The options available depend on whether the waste bin is to be used outdoors or indoors. it!

Peoples // “sometimes, the superfluous is a very necessary thing,” asserted French philosopher voltaire. This realisation is also a guiding principle for Peoples, a design-led company specialising in the design and development of waste systems, ashtrays and outdoor furniture. based on the motto “designed development”, the Peoples team makes a virtue of necessity by infusing new aesthetic values into the sort of equipment and furnishings which otherwise can easily stick out like a sore thumb. The products are developed in close collaboration with customers in the public sector, universities, airports, hotels, restaurants, shopping malls and tourist attractions – venues which appreciate elegant design-led objects made of sturdy materials. regardless of the location, the principal task is to design and develop the products so they blend perfectly with the setting in which they are to be placed and used. 47

The unique bombproof is typically in demand waste bin is the result by schools, cultural of a collaboration be- institutions, hotels, tween Peoples (design municipalities and and functionality) and businesses. To the left Dynasafe (technical Copenhagen Airport features). Peoples’ and The Bomb Proof. wide range of products www.peoples.dk

Expo 2010 Shanghai, The Danish Pavillion. Airport Design No. 1

Peoples develops individual solutions for customers in Denmark and abroad. One option includes functional bench systems in sturdy materials with inte- grated waste bins and ashtrays.

Ne gâchez pas !

Peoples // citons voltaire, le philosophe français, qui parlait du superflu, cette chose nécessaire. Functional Design is cette constatation est également la force motrice de l’entreprise de design Peoples, qui s’est the name of an entire spécialisée dans la conception et le développement de systèmes à ordures, cendriers et mobilier range of products – all based on the same pour espaces abrités à l’extérieur. sous la devise « designed development », l’équipe derrière principle, with the Peoples fait de nécessité vertu en ajoutant des valeurs esthétiques à du matériel qui risque d’entrer same dimensions and facilement en « carambolage » visuel avec l’environnement. les produits sont développés en étroite the same design. The collaboration avec des clients du secteur public, des universités, des aéroports, des hôtels, des range includes tables restaurants, des centres commerciaux et des attractions touristiques, domaines où l’on apprécie un and benches, waste bins, ashtrays, bicycle design élégant réalisé dans des matériaux robustes. Quel que soit l’emplacement, la principale racks, bollards, signage, tâche consiste à concevoir et à développer les produits de sorte qu’ils s’intègrent de façon optimale lamps and much more à l’endroit où ils doivent être installés et utilisés. besides. l

c 558 15 00 5400 607 77 Talloires copenhagen n Frederiksberg allerød Frederiksberg allé 1 nytorv 13 -3450 -1900 -2200 -1850 -74290 gs. Henne Kirkeby Kro Henne Kirkeby strandvejen 234 dk-6854 Henne 7525Tel. +45 [email protected] www.faenoe.dk www.hennekirkebykro.dk Fax +45 3524 8088 [email protected] www.horesta.dk 8080 Tel. +45 3524 Svane ApS Svane rypevang 4 dk 1221 Tel. +45 4816 [email protected] www.svanetrading.dk Horesta 32 vodroffsvej dk dk www.meyersmadhus.dk Jacobsen Jan Krag [email protected] web.me.com/jankragjacobsen Sort Safari slotsgaden 22, møgeltønder dk-6270 Tønder 6400Tel. +45 7372 [email protected] www.sortsafari.dk Photo: www.sortsafari.dk A/S Unibrew Royal Faxe Faxe dk-4640 56 Tel. +45 www.royalunibrew.com [email protected] france Unibrew Royal e.U.R. nordique Centre Meyers Deli Meyers 107 Gl. kongevej dk www.meyersdeli.dk Deli in Magasin Meyers k dk-1095 copenhagen k MadhusMeyers 52 nørrebrogade les vignes de la croix Fr 450 Tél. +33 www.royalunibrew.com [email protected] 18 - 19 16 - 17 18 - 19 14 - 15 14 - 15 16 - 17 12 - 13 12 -

02 00 jegindø 02 02 9006 9064 0370 4480 96 96 Thyholm copenhagen Ø copenhagen Ø augustenborg +45 33 -2100 -2100 -7790 uslingeexport a/s Fax [email protected] www.norden.org Brewery Vinegar Micro nordhavn eddikebryggeri 53 kattegatvej dk The nordic Council Council nordic The of Ministers 18 ved stranden dk-1061 copenhagen k 33 Tel. +45 ApS Meyers 53 kattegatvej dk 3706Tel. +45 3324 [email protected] www.clausmeyer.dk www.meyersmad.dk Skærtoft Mølle Skærtoft skærtoft 2 6440 7447Tel. +45 [email protected] www.skaertoft.dk A/S Aquapri Tel. +45 4776 0016 Fax +45 4777 [email protected] www.aquapri.dk Jegindø johs. jensen Fiske- & m 20, Havnegade good food www.aamanns.dk www.kattegatcentret.dk Photos: rené riis, Thomas Tolstrup, lars laursen, lone Thybo dk 9787Tel. +45 Fax +45 9787 [email protected] www.johs-jensen.dk 12 - 13 08 - 09 10 - 11 06 - 07 06 - 07 06 - 07 04 - 05 04 -

www.denmarkspecial.dk

iNdex Buyer's guide 49 18 - 19 26 - 27 Ti Trin ned nordisk Spisehus Ti Trin Ned norgesgade 3 mP bruunsgade 31 Gassner dk-7000 Fredericia dk-8000 aarhus c Tel. +45 7593 3355 Tel. +45 8617 7099 [email protected] www.nordiskspisehus.dk www.titrinned.dk

20 - 21 28 - 29 The Paul Restaurant geranium Tivoli Gardens, copenhagen Per Henrik lings allé 4 Tel. +45 3375 0775 dk-2100 copenhagen Ø [email protected] Tel. +45 6996 0020 www.thepaul.dk [email protected] Photo: andreas wiking www.geranium.dk

22 - 23 30 - 31 D ESIGN from SCANDINAVIA / 23

noma Selected Nordic Design, Interiors and Architecture Design from Scandinavia strandgade 93 No. 23 world Pictures dk-1401 copenhagen k Tinghusvej 5, Gl. rye Tel. +45 3296 3297 dk-8680 ry

DESIGN from SCANDINAVIA IS your SElECtIVE GuIDE to oNE of thE moSt trEND-SEttING DESIGN ENVIroNmENtS IN thE worlD. [email protected] ExpErIENCE NEw tAlENtS, proDuCtS, CompANIES, ArChItECtS AND Tel. +45 3313 0404 DESIGNErS, DEfINING thE SCANDINAVIAN wAy of lIVING toDAy.

GEt INSpIrED - AND GEt IN touCh wIth morE thAN 300 DESIGNErS AND CompANIES from ICElAND, fINlAND, SwEDEN, NorwAy AND DENmArk. morE thAN 500 Colour IlluStrAtIoNS of DESIGN ItEmS AND tExtS IN ENGlISh, GErmAN, frENCh AND DANISh. www.noma.dk www.DESIGNfromSCANDINAVIA.Com [email protected]

9 788787 541831

DFS_omslag_050201_3.indd 1 20/05/09 13.52 www.worldpictures.dk

24 - 25 32 - 33 Acquamarina fritz Hansen A/S borgergade 17a allerødvej 8 dk-1300 copenhagen k dk-3450 allerød Tel. +45 3311 1721/+45 3138 1721 Tel. +45 4817 2300 [email protected] Fax +45 4817 1948 www.acquamarina.dk, [email protected] www.era-ora.dk, and www.laltro.dk www.fritzhansen.com and café montmartre on www.jazzhusmontmartre.dk

24 - 25 34 - 35 Restaurationen PP Møbler ApS møntergade 19 Toftevej 30 dk-1116 copenhagen k. dk-3450 allerød Tel. +45 3314 9495 Tel. +45 4817 2106 [email protected] Fax +45 4817 0863 www.restaurationen.dk [email protected] www.pp.dk

24 - 25 34 - 35 Restaurant Kanalen Thorsen Møbler A/S wilders plads 1-3 viborgvej 175 dk-1403 copenhagen k dk-8210 aarhus v Tel. +45 3295 1330 Tel. +45 8675 2999 Fax +45 3295 1338 Fax +45 8675 2998 www.restaurant-kanalen.dk [email protected] www.thediningroom.dk, www.msamerika. www.thorsen.dk dk, www.cafequote.dk, www.f-i-a-t.dk

24 - 25 34 - 35 Husmann’s Vinstue World Pictures larsbjørnsstræde 2 Tinghusvej 5, Gl. rye dk-1454 copenhagen k dk-8680 ry Tel. +45 3311 5886 Tel. +45 3313 0404 Fax +45 3315 5856 [email protected] [email protected] www.worldpictures.dk www.husmannsvinstue.dk

26 - 27 36 - 37 M alling & S chmidt Thors-Design jægergårdsgade 81 møltrupvej 29 dk-8000 aarhus c dk-7480 vildbjerg Tel. +45 8617 7088 Tel. +45 9713 3995 [email protected] [email protected] www.mallingschmidt.dk/blog/ www.thors-design.dk New address March 1, 2011: Grenaavej 127, DK-8200 Aarhus N 50 iNdex 36 - 37 d-zn ApS Publisher Special thanks to ericavej 161 world Pictures HrH The Prince consort Buyer's guide dk-2820 Gentofte Tinghusvej 5, Gl. rye royal danish embassy, France Tel. +45 7020 8309 dk-8680 ry The danish Trade council Fax +45 7020 8409 Tel. +45 3313 0404 maison du danemark [email protected] [email protected] architectmade www.d-zn.com www.denmarkspecial.dk barnes www.worldpictures.dk beirholms væverier Pernille bech 36 - 37 editor Flora dania Beirholms Væverier A/S birgitte bjerregaard lone drejet nordager 20 jan krag jacobsen dk-6000 kolding layout kurt jespersen Tel. +45 7552 4555 birgitte berg-munch claus meyer Fax +45 7633 9097 rikke malling [email protected] Key Account Manager Henrik mühlendorph www.beirholms.dk kurt jespersen Per sten nielsen ib schifter schou Text Tina schou susanne Holte zakia osman schou 38 - 39 Thorsten schmidt DTP-prepress Helle simonsen Rosendahl Design group A/S jan schaarup mads randbøll wolff slotsmarken 1 katia Østergaard dk-2970 Hørsholm english translation and all the participating Tel. +45 4588 6633 stuart Goodale companies who have Fax +45 4593 1999 made this special edition of [email protected] french translation Food & desiGn possible. www.rosendahl.dk marianna Perrier olesen Photographers steen evald 40 - 41 Printing zeuner Grafisk a/s rené riis Menu A/S scanpix kongevejen 2 Printed in denmark Thomas Tolstrup dk-3480 fredensborg december 2010 lone Thybo Tel. +45 4840 6100 andreas wiking Fax +45 4840 6101 iSSn no. 1395-6000 [email protected] iSBn no. 978-87-87541-18-3 www.menu.as DenMARK SPeCiAl / no. 9 Food & Design is co-financed by: fOOD & DeSign 2011 42 - 43 is printed on paper bearing Ministry of Foreign Bang & Olufsen A/S the Fsc label. Fsc stands for Affairs of Denmark, Peter bangs vej 15 Forest stewardship council, a The Trade Council P. o. box 40 non-profit international label- dk-7600 struer ling scheme to guarantee that Tel. +45 9684 1122 paper and wood come from [email protected] forests where the volume of www.bang-olufsen.com trees felled does not exceed the number of trees the forest can regenerate. The label 44 - 45 also ensures that animal and © World Pictures 2010 Peoples ApS plant life are protected and that the people working in Fåredammen 11 The contents may not be the forest receive training, dk-5300 kerteminde reproduced without the personal safety gear and a Tel. +45 6614 9076 permission of the publisher. decent wage. Fax +45 6532 4386 The publisher is not [email protected] responsible for the informa- www.peoples.dk tion provided nor for any changes made subsequent to the date of publication.

FOOD & DESIGN is a visual appetiser for what’s cooking in Denmark right now.

FOOD & DESIGN est une mise en bouche visuelle de ce qui se passe actuellement côté cuisine au Danemark.

Food & Design is co-financed by:

Ministry of Foreign Affairs of Denmark, The Trade Council

What’s cooking in Denmark?