On this day, Claus Meyer turns his attention to bimi – also known as broccolini or asparagus broccoli – and explores the many ways this elegant, tender-stemmed vegetable can shine in the kitchen.

From crisp and green to gently charred or delicately dressed, bimi is at the center of flavourful tastings served to the audience.

While Claus brings creativity to the simple outdoor kitchen, Dorrit from Axel Månsson – one of Denmark’s most respected organic farms – shares insights into the cultivation, seasonality and character of this increasingly beloved crop.

Trine Krebs moderates the session, weaving together stories from field to fork in a celebration of green food that fills both body and soul.

Your hosts

Claus Meyer
Claus Meyer is a culinary entrepreneur with a capital E, and he’s deeply passionate about the green kitchen. For years, he has helped set the agenda when it comes to local, high-quality ingredients – and, just as importantly, how they can be used in both everyday meals and festive occasions.

He is the co-founder of restaurant noma, the founder of the New Nordic Cuisine movement, and the driving force behind numerous food initiatives and social projects in Denmark and abroad. 

Axel Månsson A/S v. Dorrit Andersen
Axel Månsson is an organic farm located in Brande, where vegetables are grown with a focus on flavor, quality, and respect for nature. On stage, Månsson’s work is represented by Dorrit Andersen – a horticulturist, plant enthusiast, and skilled communicator with deep expertise in vegetable production and a strong voice for organics, transparency, and green knowledge.