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august2014
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DaneClausMeyer isknownasmuch for hisentrepreneurialismashis
epicureanism. Last autumn, 10yearsafter heandchefRenéRedzepi
openedNoma, theCopenhagen restaurant thatwould redefine
Nordiccuisine,Meyer openedTheStandard, asprawlingcomplex
ina former hydrofoil terminal on theCopenhagenwaterfront that
containsan Indian restaurant, a jazzclubandabistro, aswell as
another high-endshowcase for newNordiccooking.
In the interveningdecadehehasmanaged tonurture threeother
restaurants, four bakeries, fourdelis, acountryhotel, anorchard,
avinegar distilleryandseveral corporatecanteens. The former host
of a long-runningTVcookeryshow, healsohashisown linesof jams,
coffee, juices, beer andwine.
Now themandescribedasacrossbetweenJamieOliver and
RichardBransonhasgranddesignsonAmerica, teamingupwithUS
investors toopena 1,200sqmScandinavian-themed foodhall inside
NewYork’sGrandCentral Station. “GrandCentral Terminal, oneof
thecity’smost bustlinghubs, is theperfect venue for thedelicious
andunpretentious foodNordiccuisine isbasedon,” saidMeyer
inastatement. “The twoaremade for eachother– fresh, vibrant,
egalitarian–andourDanish team isdelighted tocomenot just to
NewYorkbut to thisspecific location.”Theplan is for stores, casual
restaurants, abalconycafeandanadjacent 100-seatNordic
brasserie.Meyer told the
NewYorkTimes
: “Nordiccuisine isvery
muchabout capturing the local flavour, so Iwill have to findaway
tobringmyphilosophy to theNewYork restaurant landscape.”
TheattentiononMeyerwill not just come from foodies.Over the
past 20years, hehashadaprofound impact on thewayDaneseat,
whilehehasalways insistedhismainmotivation for expandinghis
empire ismovinghiscountry’s foodculture forward.
Meyerdiscoveredcuisineona teenagegapyear inGascony,
wherehe learned tocookclassic regional dishes. Backhome,
heconvinced theCopenhagenBusinessSchool to let him run
thecanteen,whichbecamehisspringboard tovarious food
ventures.WithNoma,Meyer threwhimself into thenewstyle
of cookingdevelopedbyRedzepi,with itsemphasison locally
foraged ingredients.
NewYork isnotMeyer’s first overseasventurehowever. Last
summer, after sellinghisshare inNoma, heopenedGustu in
Bolivia’scapital LaPaz.Naturally, the restaurant usesonly local
Andean ingredients. IfMeyer really isonasocialmission,
Americaclearlyneedshim. If he ismerelya terrificsalesman,
theymay lovehimevenmore.
ClausMeyer and
hisCopenhagen
complex
grandcentralgoesnordic
the
numbers
Thenumber of countries that carried livecinema screeningsof the
last live showby theMontyPython teamat London’s02venue inJuly.
The show– the fastest-sellingnon-
musical performanceat theO2ever–cost€5.6m to
mount butwill earn the team farmore, oncebroadcast
rightsandpre-ChristmasBlu-ray salesare tallied.
The reduction indatachargesacross
Europecomparedwith last
summer, following the latest
EU-enforced reduction inmobilephone
roamingcharges.CommissionerNeelieKroes
aims toabolish roamingchargesby late2015.
100
55%
