THORSTEN SCHMIDT

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THE NORDIC ALCHEMIST

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Thorsten Schmidt’s style is experimental, rebellious and intriguing.

He’s eager to explore and develop Nordic Cuisine, or more specifically, Jutlandic cuisine – a philosophy rooted in local, sustainable cooking that inspires the desire to create memorable moments and evoke the strongest of feelings. It’s all about new discovery.

His restaurant Malling & Schmidt is considered among the most important restaurants in Denmark. Situated at Ruth’s Hotel in Skagen at the absolute geographic top of the Danish countryside, Malling & Schmidt strives to be at one with the land – capturing its essence through intense and rare flavours all produced through foraged ingredients found on the restaurant’s doorstep.

One of Schmidt’s recognised dishes is the unconventional oak bark ice cream of which he serves up with salted shavings, illustrating how he plays with the senses, disorientates a little and then wows you all in the space of a minute.

Offering you a culinary view of the region through multi-sensory gastronomy.

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Skagen

Thorsten Schmidt grew up in Jutland where he harvested a love for raw nature through his underwater hunting trips, sleeping out under the open sky and cooking in the wilderness. This love is what defines him as a chef.

The fondness of wood as a child has since stayed with him, as he now grills many of his dishes over wood chips, or using the richness of it in his desserts.

Though a pioneer of New Nordic cuisine, his studies in Bremen, Germany, and even more so in France, have greatly influenced his understanding of “le terroir”. He discovered that great cooking is all about knowledge of the land and those who reside there: plant, animal or mineral – and then using this information to create something totally distinct.

His kitchen at Malling & Schmidt is not only where great food is produced, it is also a laboratory where new methods and creations can be discovered.

rusten søm med chocolade og lakris

“Rusty nails” with Chocolate

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René Redzepi of 4-times voted “The World’s Best Restaurant” Noma, states:

”Like Noma, Thorsten’s restaurant is one of the pioneers within Nordic regional cuisine. Perhaps that definition is the only certain thing you can say about his style of cuisine. The spiritual part of it is set, but everything else is left to Thorsten’s mental gastronomical playground, and it’s a place where anyhting can happen.”

“Rules are broken, textures are invented, concepts are improved, and produce adapted – in a good way; he’s constantly searching for new ways or methods to get his spiritual cuisine into the spotlight.”

 “Chef Juan Mari Arzak once told me that in order to be creative, you must think like a young child. Now that I have children of my own, I finally understand what he meant: A child is without prejudice, ready to learn new ways, always driven by a natural curiosity.”

“This is the best way I can describe Thorsten.”

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Thorsten Schmidt exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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Hungry for more? Have a look Behind the Scenes.

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SELECTED LINKS

WEBSITE: MALLING & SCHMIDT

“Malling og Schmidt strives to reflect the moods, the variation of the light and flavours of the land, on the dishes served, giving guests an intimate culinary view of the local region, Jutland.”

REVIEW: M & S TAKES NEW NORDIC TO NEW HEIGHTS

“Undoubtedly Thorsten Schmidt is one of the most talented Chefs of the New Nordic movement, while absolutely not being a René Redzepi clone.”

HONEST COOKING: THE NORDIC ALCHEMIST

An interview with the diverse, experimental Jutlandic chef Thorsten Schmidt, who took a moment out of his busy schedule at his restaurant Malling & Schmidt to discuss his very ‘real’ dishes and the multifaceted process behind them. 

TOKYO: THORSTEN SCHMIDT AT FARMING FRONTIER

“It was a very impressive presentation, showcasing Schmidt’s inventive imagination, his technical ability and his creative use of ingredients, from exotic and high-end to simple, common-and-garden.”

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SELECTED DISHES

Line Caught Trout with Seaweed

linefange ørrede & tang

Lobster & Rosehip with Poached Egg Yolk and Fermented Flower Juice

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Venison Tartar with Forest Herbs and Balsamic of Wild Berries

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Ice Cream infused with Freshly Shaved Wood

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