Salted fillet of Icelandic cod, with quinoa, roasted hazelnuts at Kopar. Photos: AFP
There is a low but growing buzz in the food world that is taking notice of the disproportionately large culinary talent coming out of an island country whose population numbers 332,000.
It’s a hum that grew louder with the appointment of Icelander Gunnar Gislason as head chef of Claus Meyer’s latest restaurant Agern in New York’s Grand Central Terminal, one of last year’s most anticipated openings.
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