How Danish gastronomy reached dizzying heights

how danish gastronomy reached dizzying heights

Sumary of How Danish gastronomy reached dizzying heights:

  • Rene Redzepi and Rasmus Kofoed are never satisfied with what they’ve achieved,” says Bent Christensen, founder of Danish food guide Den Danske Spiseguide.
  • For example, Geranium is currently offering a three-hour “Autumn Universe” sitting featuring Jerusalem artichoke, grilled lobster, sea buckthorn and duck.
  • Noma’s summer menu, soon to make way for fall’s “game and forest”, meanwhile features among other things an awe-inspiring saffron caramel candle, with a lit wick made from shaved walnut dipped in cardamom essential oil.

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