Greenland - Europa, Gastronomy 2005

Country/ Post: Greenland
Date of Issue: 17 January 2005
Primary theme: EUROPA
Subject: EUROPA - Gastronomy
Width: 28.5 mm
Height: 40.0 mm
Denomination: 11.75 DKK
Number in set: 1
Layout/Format: Sheet of 40
Perforations: 13 by 13
Stamp issuing authority: POST Greenland
Printer: POST Danmark

11.75 Danish Krone - Musk Ox Meat

Greenlandic Gastronomy:

Greenlandic foodstuffs are very popular, both in and outside Greenland. Many immediately associate foodstuffs from our outstretched land in the north with excellent seafood. In fact Greenlandic gastronomy is much more and something else than just savoury fish dishes or delicate shrimps of the brand »Royal Greenland«, of which Rune Collin is an exponent. Rune is joint owner and chef of the Restaurant Nipisa, one of the leading restaurants in Nuuk. Rune’s wife, Gitte, makes up the other half of the restaurateur couple. Rune Collin was born and grew up in Nuuk, but at the age of 12 he moved to Denmark. In 1991 he started an apprenticeship as a cook. In 1997 Rune and Gitte moved to Nuuk. By August 1999, after only two years, the couple were able to hold their opening reception at Nipisa, and it has been a huge success ever since. Below Rune elaborates on what is so special about Greenlandic gastronomy:

Up here nature itself is an eternal source of inspiration to us; we live in a huge country which at first glance seems inaccessible and harsh. But at a closer look nature offers infinite resources and possibilities. Reindeer, musk ox, ptarmigan, hare, lamb are some of the ingredients we most often work with. We experiment with compositions, often with some of the things we can find in the mountains: Thyme (tupaanat), juniper berries, mushrooms, harebells, blueberries, crowberries and much more. The possibilities are enormous, and this is only what we find on land. At sea we have just as great possibilities. Greenlandic raw materials constitute the basis, and our whole concept is built up around it. We like to work with and emphasise the pure taste of the individual raw material; style and preparation are very conventional and inspired by French gastronomy. Our cuisine is commonly known as »the Greenlandic fusion cuisine«, probably because we like to use Greenlandic raw materials together with things like truffles, foie gras, various hams etc.

Over the years we have participated in numerous projects, the purpose of which was to spread the knowledge of Greenlandic gastronomy, and we won the Greenlandic championships for professional chefs in 2002 and 2003.