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.

Want to know more click here go to source.

From -

Close
Generic selectors
Exact matches only
Search in title
Search in content
Menu

Site Language


By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close