Fashion Food at -“Geranium COPENHAGEN, DENMARK”

Bocuse d’Or-winning chef remains at the forefront of new Nordic cuisine

The eighth floor of Denmark’s national soccer stadium seems an unlikely location for one of Copenhagen’s most innovative and critically acclaimed restaurants. That is until you see the beautiful views from the dining room, which take in Copenhagen’s leafy Fælledparken (Common Gardens) and pretty copper rooftops. It’s a scene that changes with the seasons in much the same way as chef Rasmus Kofoed’s cooking.

Inspired by terroir and seasonality, the head chef and co-owner’s new Nordic cuisine places Denmark’s natural produce centre-stage with vegetables given equal billing on the menu alongside outstanding meat and seafood. Dishes are light and invigorating with exquisite presentation incorporating natural materials such as wood and stone. Highlights from the ‘Universe’ tasting menu include king crab with lemon balm and cloudberries; and venison with smoked lard and beetroot. There is also plenty of skill and invention in a dish of razor clams, served in thin edible dough ‘shells’, which are painstakingly painted with squid ink to look like the real thing.

Kofoed trained at Hotel D’Angleterre in Copenhagen and Michelin-starred Scholteshof in Belgium before setting up Geranium with business partner and head sommelier Søren Ledet. He has won bronze, silver and gold at the prestigious Bocuse d’Or cooking competition in France – a feat that has catapulted him into the public eye and made him one of Denmark’s most respected chefs.

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