In the 1960s and 1970s, with the availability of deep frozen goods, the concept of fast food arrived together with an interest in Mediterranean dishes as Danes travelled more widely. By the 1990s, ingredients were being imported from the south while new products were farmed at home, providing a basis for a developing interest in gourmet dishes. Much of the inspiration came from France, as Danish chefs went on television explaining how to prepare dishes such as canard à l'orange or authentic sauce Béarnaise. A younger generation of chefs soon started to travel abroad themselves, learning how to adapt the expertise of French and Spanish chefs to the use of local ingredients as a basis for creating beautifully presented, finely flavored Nordic dishes. As a result, in recent years Danish chefs have helped to put Denmark on the world gastronomic map, with several Michelin-starred restaurants in Copenhagen and the provinces.
