{"id":10785,"date":"2023-01-30T13:19:35","date_gmt":"2023-01-30T12:19:35","guid":{"rendered":"https:\/\/talk.nordea.se\/privatebanking\/?p=10785"},"modified":"2023-02-01T13:09:28","modified_gmt":"2023-02-01T12:09:28","slug":"sista-maltiden","status":"publish","type":"post","link":"https:\/\/talk.nordea.se\/privatebanking\/sista-maltiden\/","title":{"rendered":"Sista m\u00e5ltiden"},"content":{"rendered":"\n

Noma st\u00e4nger sina d\u00f6rrar i slutet av 2024. Restaurangen omvandlas d\u00e5 till ett matlaboratorium som ska utveckla nya r\u00e4tter, \u00e4gna sig \u00e5t pop-ups och driva e-handel med Ren\u00e9 Redzepi som kreativ chef.<\/p>\n\n\n\n

\u2013 Hela industrin m\u00e5ste t\u00e4nka om. Det \u00e4r f\u00f6r tungt, vi m\u00e5ste arbeta p\u00e5 ett annat s\u00e4tt, s\u00e4ger den hyllade kocken till tidningen The New York Times.<\/p>\n\n\n\n

\"Ren\u00e9
Att laga mat p\u00e5 Michelinniv\u00e5 \u00e4r resurskr\u00e4vande och slitsamt, menar stj\u00e4rnkr\u00f6garen Ren\u00e9 Redzepi. Ett antal lyxkrogar utv\u00e4rderar nu sin verksamhet. Foto: Amy Tang \/The New York Times\/TT<\/figcaption><\/figure>\n\n\n\n

Beslutet kommer i en tid d\u00e5 Noma och andra lyxkrogar kritiserats f\u00f6r d\u00e5liga arbetsf\u00f6rh\u00e5llanden och l\u00e5ga l\u00f6ner. Att leverera mat p\u00e5 Nomas niv\u00e5 \u00e4r resurstungt. Anst\u00e4llda har vittnat om l\u00e5nga arbetsdagar och praktikanter som g\u00f6r tunga skift utan ers\u00e4ttning.<\/p>\n\n\n\n

Noma \u00f6ppnade 2003 och har gjort sig k\u00e4nt f\u00f6r rustika och nyskapande tolkningar av det nordiska k\u00f6ket som lockat matn\u00f6rdar fr\u00e5n hela v\u00e4rlden. Krogen har tre Michelinstj\u00e4rnor och har toppat listan \u00f6ver v\u00e4rldens 50 b\u00e4sta restauranger.<\/p>\n\n\n\n

\"Restaurang
Namnet Noma \u00e4r en kombination av orden \u201dnordisk\u201d och \u201dmat\u201d. Den hyllade danska restaurangen st\u00e4nger i slutet av 2024. Bild: Noma.dk<\/figcaption><\/figure>\n\n\n\n

Andra kr\u00f6gare verkar t\u00e4nka i liknande banor som Redzepi. I Stockholm har Gastrologik och Oaxen Slip g\u00e5tt i graven. Och i Los Gatos i Kalifornien st\u00e4ngde David Kinch nyligen sin trestj\u00e4rniga restaurang Manresa. Kinsh s\u00e4ger att de senaste 30 \u00e5ren har varit en \u201dgyllene tid\u201d f\u00f6r restauranger med h\u00f6ga ambitioner, men att arbetet bakom att leverera m\u00e5ltider p\u00e5 Michelinniv\u00e5 \u00e4r enormt slitsamt.<\/p>\n\n\n\n

\u2013 Fine dining st\u00e5r vid ett v\u00e4gsk\u00e4l, stora f\u00f6r\u00e4ndringar beh\u00f6vs. Hela branschen inser det men man vet inte hur det ska g\u00e5 till.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201dDet \u00e4r oh\u00e5llbart.\u201d Med de orden meddelade kr\u00f6garen Ren\u00e9 Redzepi att legendariska Noma i K\u00f6penhamn sl\u00e5r igen. Fine dining blir alltmer ifr\u00e5gasatt.<\/p>\n","protected":false},"author":2,"featured_media":10793,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7],"tags":[35,551],"class_list":["post-10785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kultur","tag-kultur","tag-noma"],"acf":[],"yoast_head":"\nSista m\u00e5ltiden - Talk with Nordea Private Banking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/talk.nordea.se\/privatebanking\/sista-maltiden\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sista m\u00e5ltiden - Talk with Nordea Private Banking\" \/>\n<meta property=\"og:description\" content=\"\u201dDet \u00e4r oh\u00e5llbart.\u201d Med de orden meddelade kr\u00f6garen Ren\u00e9 Redzepi att legendariska Noma i K\u00f6penhamn sl\u00e5r igen. 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