"I didn't come back to Denmark thinking, I'm going to put so many gels on my monkfish liver while I whip my guests with burning rosemary," he said.

“我没有回归丹麦式思维，我做的鱼肝寿司要放上很多很多的胶质，而且要配上香气强烈的迷迭香，我要用我的风格煽动起客人的食欲，”他说。