5 Questions with Norway’s Chef Heidi Bjerkan of Credo on Cooking Sustainably
"Diners at one-MICHELIN-starred restaurant Credo in Trondheim, Norway, can come face to face with the cows that produce the milk that are used in its dishes. ... For its impressive eco-friendly restaurant practices, Credo received the inaugural Sustainable Restaurant of the Year award at the MICHELIN Nordic Countries Guide 2019 gala in February. ... Credo has also championed sustainable land use practices. Its on-site 300-square-meter farm grows many vegetables, micro-greens and fruit on soil that is enriched by compost made from food waste. ... Signature dishes on Credo’s 20- to 26-course chef's tasting menu include grilled langoustine and fermented fruit, as well as potetlompe, potato pancakes made with local potatoes and aged and fermented tubers." - Kenneth Goh
