NORTH – Grandmother’s roast and a call for sustainable practices. Pommes soufflées Veal sweetbread and steamed leeks. Roast veal. Cauliflower rosette. Salad of the North.Pickled turnip.
FLORA DANICA WINTER – Browned celery root “bone”. Jerusalem artichoke and creamy mushrooms with Danish cheese. Danish rosehip and beet. Roast rack of veal. Kohlarabi, tarragon and smoked snail eggs. Roast veal gravy with mustard seeds and thyme leaves.
Oven-roasted rack of veal with its offal “a tribute to the Nobel Prize” – Oven-roasted rack of veal, stuffed with veal liver and foie gras and braised veal shortrib. Herb and pea tartlet with winter greens. Variation of mushrooms. Veal sweetbread stuffed with lemon thyme and Swedish heirloom potatoes cooked in butter.
CHARTREUSE DU NORD – Shellfish and cauliflower chartreuse. Tempered salad from the market, scallop and courgette confit, crispy potato skin.
MOTHER NATURE – Green apple and tarragon with smoked cheese. Flora Danica Romanesco with caramelized scallops Puntarella. ‘Vesterhaus’ cheese shells
CHARTREUSE: “A TRIBUTE TO THE NOBEL PRIZE” – Potato salad with horseradish, dill and crispy herb petals. Herb-glazed aspargus. Purée of oysters and parsley. Chartreuse with leek, potato and shellfish stew. Shellfish sauce.
Christian André PETTERSEN
Born July 21 1989 He was born in the town of Bodø, north of the polar Arctic circle: the Far North. And that’s the theme he developed for the Bocuse d’Or. His childhood was immersed in the flavours of the ultra-fresh fish pâtés prepared by his father, a cook, and fried in butter. Alongside these […]
Kenneth TOFT-HANSEN
Born May 11 1982 Looking at Kenneth’s career path is a bit like enjoying a surge of positive energy. From the age of 17, he started training as a cook at the vocational high school in Silkeborg. After starting out as a dishwasher at the Christian 8 restaurant, in the same town, he worked relentlessly to […]
Sebastian GIBRAND
Born August 6 1988 It all started with a grandmother who was an excellent cook (and a magician when it came to baking), who loved to show little Sebastian how enjoyable cooking can be. For his part, Sebastian realised from the age of 10 that, beyond the amusement aspect, he was engaging in an activity […]
