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Christian Puglisi opened Relæ on Jægersborggade in Copenhagen in 2010 with a clear idea in mind: food of the highest quality, without white tablecloths and without ceremony, plant-centred, sustainable and intellectual at its core. At the time, the street was known for entirely different reasons, and it went on to become one of the city's most talked-about food destinations, anchored by Relæ and its sister spot Manfreds. The restaurant earned its Michelin star, and Puglisi earned his place among the chefs who genuinely changed how a generation thinks about food. Both restaurants are now closed, which turns this book into a document of something that truly happened.
The book is based on Puglisi's own thoughts and opinions on a range of subjects, addressed briefly and succinctly from relevant perspectives that feel both innovative and self-evident once he has made his case. The book is intended to be used in the same way he uses cookbooks himself: for inspiration, to be browsed for short periods, returned to repeatedly and used as a source of new ideas. He all but explicitly encourages the reader not to follow any of the recipes exactly, but instead to interpret them and draw inspiration from the techniques, ingredients and approach to quality.
Format: Hardcover
Number of pages: 448
Language: English
First published: 2014
The Kitchen Lab Selection
Relæ proved that world class does not require a white tablecloth, and that is so obvious today that we forget someone had to claim it first. The restaurant is closed, but the proof remains: a great many good, ambitious fine dining restaurants that are relaxed rather than haute cuisine.
