…AND SMØRREBRØD, THE BASTARD SON OF DANISH GASTRONOMY.
Danish Star Chef, Author and Restaurateur from Copenhagen. Famous for redefining and modernizing Danish open sandwiches. Currently introducing the wonders of these – smørrebrød – to the dining scene of New York City.
Born in 1974.
Copenhagen is well-known for top gastronomy with places such as Noma, the world’s best restaurant, Bocuse d’Or winner Rasmus Kofoed’s Geranium, and AOC, the desirable dining rooms, situated in a vaulted 17th century cellar in the heart of the capital.
But Adam Aamann’s great success shows that the food revolution of Denmark – and the entire Nordic region – goes far beyond the luxury kitchens, even though Aamann’s open sandwiches can easily be described as gourmet.
This is why Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship.
His innovative interpretations of Danish food culture inspired a rediscovery of smørrebrød, with several top chefs picking up the open sandwich tradition.
It has progressed to the point where traditional lunch is one of the most sought-after experiences in Copenhagen. So popular that the Michelin guide now also recommends these lunch restaurants in their prestigious guide.
Aamann’s was the first place primarily known for its lunch to receive this honour.
WHY IS SMØRREBRØD A BASTARD?
The open sandwich was originally a combination of a working class hero – the rye bread lunch sandwiches of farmers and workers – and the lavish dinners of the bourgeoisie and nobility in Denmark. The urban wealthy made the sandwiches in vogue in the late 19th century, drawing on an old tradition of serving meats and fish on slices of bread instead of plates.
But with modern day Danes sitting down in offices without getting sufficient exercise to build up appetite for the rich sandwiches, smørrebrød became synonymous with an antiquated, unhealthy, mayonnaise-loaded lifestyle.
Add to that the fact that lunch service was considered laborious and inglorious endeavour that most top chefs only did to pay the bills, so they could follow their real passion; the gourmet evening experiences.
This dramatically changed in 2006 when Aamann introduced an innovative, healthier and better balance between fish and meats – including a greater use of vegetables and greens – with everything handmade on spot using only local ingredients.
More than anybody else, he has pioneered the resurrection of Denmark’s lunch tradition, and is now the author of three cookbooks on the subject.
Chef Aamann is focused on developing Nordic food, being of a generation of Danish cooks who are not looking abroad for inspiration, but utilizing what their own turf can deliver.
Especially when working with smørrebrød – today the glorious bastard son of Danish gastronomy.
Read also: Mads Refslund – Noma Co-founder takes Manhattan.
Adam Aamann exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and dinner parties.
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Hungry for more? Have a look Behind the Scenes.
Adam Aamann’s innovative interpretation of classical Danish smørrebrød dishes has become a great success. Aamanns offers a constantly changing menu of seasonally inspired dishes.
“Copenhagen is currently associated with top gastronomy in places such as Noma, the world’s best restaurant, but Aamann’s success shows that the food revolution of Denmark and the Nordic region is much deeper than only the gourmet kitchens.”
“The open sandwich tradition of Denmark –known as smørrebrød – was not a thing that ambitious chefs or fashionable restaurants would put on their menus. That was until a young chef, looking for some more time with his kids, started out to save what is perhaps the only Danish addition to the world’s culinary map: the open, rye bread sandwich lunch.”
Lead by René Redzepi, head chef of the world’s best restaurant, Noma, three Danish chefs presented the best of New Nordic Cuisine at the Union Sq. Greenmarket.
Follow the adventures of Aamanns/Copenhagen in New York City.
Follow the adventures of Aamanns Establishment in Copenhagen.
Tatar of Jersey beef with egg cream, tarragon,
cornichons, capers, onions and crispy potato.
Smoked halibut with lemoncream,
potato gaufrettes and lumpfish roe.
Asparagus Potatoes with tarragon emulsion,
“heavy pork greaves”, applecider-pearls and chervil.
Food Photos by Claes Bech-Poulsen.
“One can almost compare Adam Aamann’s style with painting gouache such as Paul Gauguin’s “Portrait of Meyer de Haan” made with deep colors and rustic strokes.”
– Ole Troelsø, Børsen (Danish Financial Times).