No Lemon, Chocolate, or Pepper at Domestic
Christoffer Norton is the head chef and co-owner of the restaurant Domestic in Aarhus. The restaurant opened in 2015, and just 1.5 years later, it could boast of having its first Michelin star.
“We are entering the restaurant’s sixth year, and even though we are becoming established, we still feel new. This probably stems from the fact that you learn so much all the time, so you never feel 100 percent established,” says Christoffer Norton.
As a young man, he worked as a dishwasher, and it was here that he developed an interest in the particular jargon of the kitchen.
“And the fact that there was a lot of energy and drive attracted me as well,” he says.
Christoffer Norton apprenticed at Molskroen, and it was there he met Morten Rastad, who is one of Christoffer’s two co-owners of Domestic. They agreed to open a restaurant together, and they chose Aarhus, where they could open the doors to Domestic in the fall of 2015.
The philosophy behind the kitchen is that everything should come from local ingredients.
“We don’t use lemons, chocolate, vanilla, pepper, cinnamon, or the like. We learn to use what we have in our repertoire,” says Christoffer Norton.
Domestic has a close collaboration with suppliers, and they are also the ones who help dictate the menu in the restaurant.
“It’s important to have a close collaboration. It’s not us dictating what we want, but in collaboration with the supplier, we find out what we can get. They tell us what we should have,” says Christoffer Norton.
This means that the food in the restaurant depends on the wind, weather, and season.
“That’s what we really like. We learn to bring out the beauty in the local ingredients that we can get,” he says.
We Ask – Christoffer Answers
We asked Christoffer Norton a series of questions so you can get to know him better. Among other things, you can find out which ingredient is his favorite and learn why it’s important to take care of your equipment.
Education?
I graduated as a chef in March 2008.
Why did you become a chef?
It comes from getting to “taste” the industry when I was young and worked as a dishwasher. I liked the jargon in the kitchen and thought there was a cool energy and lots of drive.
From the start, it wasn’t intended that I should become a high-level chef, but by chance, I ended up at Molskroen as an apprentice. It really ignited something in me. It was very sharp and professional – all employees took it seriously.
I have never really followed the industry closely or looked up to any particular chef, but at Molskroen, I could just feel that the profession clicked with me immensely.
Can you name one of your good memories from the kitchen?
One of the things I remember clearly from my time as a chef was when I started my apprenticeship under Wassim Hallal at Molskroen and fought my way up the hierarchy. I was a greenhorn of dimensions and, all in all, not very talented. But I really applied myself, and when it succeeded, and I received recognition from Wassim – it was great.
Which dish do you like to make the most?
Pasta carbonara. I often make it with my girlfriend when we really want to relax and pamper ourselves. We roll out the pasta ourselves, find the right bacon, and so on. We can really enjoy that.
What is your show-off dish?
A show-off dish for me is when I really dedicate myself to a meal and give it my all. Often it’s just making what I feel like, but with ingredients that are in season. I have become very aware of using ingredients that are in season. When I have guests, I also like to look at what’s in my fridge and create something from that.
What is your nemesis?
Cilantro! I hate cilantro. I just can’t stand it. I’ve tried to learn to eat it, but it will probably never happen.
Which dish do you make most often in your own kitchen?
One of the things I probably make most often is pasta carbonara. But otherwise, I would say it varies. Often it’s a period with something I find fun to make. For example, the perfect tortellini or the perfect pita bread. I love to “play,” learn, and experiment in the kitchen.
This weekend, I made my own “Meatball Soup” from scratch, with homemade stock and homemade meatballs and dumplings. I like to explore and delve into dishes in that way.
Do you have a favorite cuisine?
The Italian cuisine. It’s so simple. The ingredient is at the center and allowed to speak. I like that.
This is also reflected in the food style I have in my restaurant. The ingredient stands out, and then the side dishes and accompaniments play in harmony with the ingredient.
What is your favorite dish?
I think there are many things that are fantastic!
If I must name something, it’s, for example, a good, homemade lasagna. It’s always a hit with me! I also love the first new Danish potatoes and the first asparagus. It’s probably because it’s such a short period you can get them, so you appreciate them while they last.
What is your favorite ingredient?
Onions. It might be boring to say onions, but I think onions can do so much. It’s fantastic raw, caramelized, fried, and in dishes. Onions are a fantastic versatile product.
One thing you always have in the fridge?
Fresh herbs. I love to have fresh herbs available at all times because I think they’re an important flavor enhancer for dishes.
Where were you last impressed by a dining experience out?
Alchemist by Rasmus Munk! That experience stands out clearly for me.
The style is completely different from what I usually work with in my kitchen. We sat there for over six hours, and we didn’t want to leave. We were in such good hands, and it was exciting to experience a kitchen that was so technically sharp. I’ve never experienced anything like it.
Do you have a favorite restaurant?
Noma, as it has always been an exciting place to visit for me, and a place I look up to.
Kadeau and Amass – both in Copenhagen – I am also very fond of. I clearly have an interest in Nordic cuisine.
What type of knife do you use the most?
I probably use a regular chef’s knife the most. It can do almost everything. Besides that, I have two others I switch between along with the chef’s knife; a flexible boning knife and a vegetable knife.
What brand are your knives?
I don’t actually know because I’m not into that. I care if my knife is sharp, but otherwise, I’m not much of a gear enthusiast.
Which machine(s) is your favorite?
I appreciate having the right equipment. But I don’t have a favorite. It’s more important for me to have a good quality pan than a thermomixer, I’d probably say.
A kitchen machine you have a strained relationship with?
It’s probably a sous vide machine. I often find it an unnecessary piece of equipment, especially for meat, but it might also be because I haven’t learned to use it.
If you were only allowed to have six pieces of equipment to cook with, what would they be?
Pan, tweezers, spatula, dough scraper, whisk, and a pot.
Is there something people almost always do wrong in the kitchen that should be stopped now?
It’s unfortunate that people don’t take better care of their knives. For example, they shouldn’t run them through a dishwasher. There’s almost nothing worse than trying to chop onions with a knife that’s as dull as a brick. So, my advice is that people should take better care of their tools. They last longer, and they work better.
Fact Box
Name: Christoffer Norton
City: Aarhus
Job: Co-owner and head chef at Domestic. He runs the restaurant with Ditte Susgaard, who is the restaurant manager, and Morten Rastad, who is responsible for the food lab and fermentation for the restaurant.
Find Christoffer Norton on Instagram under @christoffernorton and restaurant Domestic under @restaurant_domestic. Learn more about the restaurant and book a table (when corona allows) at restaurantdomestic.dk