Establishment : Restaurant Geranium

Rasmus Kofoed,a native of Denmark, grew up in the old ferry town of Vordingborg, located 100km south of Copenhagen. His love of nature, vegetables and cooking came from his mother who often took him with her while foraging in the forest or along the coastline. His confidence in the kitchen grew while receiving praise for his food from his brothers and sisters which lead him to pursue a culinary education.

He was the captain of the Danish culinary team for 7 years. His competitive nature, his drive for perfection and his passion for cooking eventually led him to Bocuse d’Or where he reached the third step of the podium during his very first year in 2005. Two years later he returned to bring home the silver trophy but he wasn’t finished yet. After taking a break from competitions, he bravely entered Bocuse d’Or again and received the gold in 2011 in a never before repeated moment in Bocuse d’Or history.

In 2007, he opened Geranium, a restaurant which celebrates seasonal, organic and bio-dynamic ingredients from within Denmark and Scandinavia.  The following year the restaurant received its first Michelin star. In 2010 the restaurant moved to the top floor of a building located at Parken, the national football stadium. The restaurant overlooks the beautiful park below with views across the sea to the Swedish coastline. The first Michelin star at the new location arrived in 2012 followed by the 2nd in 2013, and the third in 2016. As of 2019 Geranium was listed at #5 on the World’s 50 Best Restaurants list.

Rasmus lives in the countryside not far from Copenhagen with his wife and 3 children. He attends Bocuse d’Or events around the world, as an honorary judge, a coach and a lifelong supporter of the organization.


The podium dishes

Roast lamb. Crispy lard, lemon thyme and juniper berries. Braised shoulder of lamb. Onion and mushroom jelly. Garnishes: Potato and lamb sweetbread, leeks and horseradish. Organic beet, aged apple vinegar. Consommé of smoked breast of lamb, aromatic herbs. Sauce: Cheese emulsion with hay. Browned Butter gravy with apple and pickled leek flowers.

meat tray

“Flora Danica” chicken. Pork belly with smoked lard. Lemon thyme & dried cranberry. Chicken leg in Chartreuse with browned onion & truffle. Garnishes: Puree of Jerusalem artichoke with tarragon & cep mushroom jelly from South Zeeland. Spring cabbage, veal sweetbread & potato with parsley. Apple compote, carrot & onion with juniper. Sauce: Gravy with unflitered wheat ale from Herslev Brewery & small mushrooms.

“The Little Mermaid” white Halibut & King Crab. Lightly salted white halibut & king crab with herbs & crisp rye bread from South Jutland. Garnishes: king crab, peas & dill oil. Skagen ham tart. Green asparagus & potato puree with truffle. Carrot with apple & browned Jerusalem artichoke. Sauce: mussel juice whisked with butter, lumpfish roe & herbs.

Monkfish. Burned hay, lemon thyme and crispy vegetables. Jellied langoustine, quail egg, lemon and horseradish. Crab, dill & organic caviar. Marinated cucumber & oysters, smoked cheese, aromatic herbs and flowers. Shellfish sauce, mushrooms & lemon verbena oil.

Monkfish loin stuffed with royal crab. Oyster chartreuse, smoked scallops and truffles. Cep tartlet, lemon, asparagus and Danish ham. Avocado dariole with hot tomato jelly and lobster sauce.

On the same podium

in 200520072011