"It took me many years to figure out that I didn’t have to create an exact copy of what I’d seen in France, but that I could create a new, hybrid concept that originated on Danish soil. A concept that was rooted in the same values as that of the French but also unique and perhaps, in a sense, more refined. Nordic cuisine is fundamentally quite progressive and often touches upon contemporary and serious challenges, which French cuisine hasn’t yet begun to approach. With all this in mind, there is a genuine need to share this journey with others, whether you call it converting or teaching."