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DanishRestaurant.dk - Gastronomy Denmark - Kvalitetsmærkede gastronomioplevelser

“These are frozen elder flowers,”

he said, reaching into the canister with a small scoop and sprinkling tiny white nuggets into my dessert bowl. “They have been chilled in liquid nitrogen.”

(From an article in New York Times about Danish Gastronomy)

The frozen petals fell like hail onto the small mound of red elderberry jelly, vanilla ice cream and chocolate foam. Everyone in the restaurant, a fast-rising newcomer called Geranium turned to look at this impressively futuristic concoction.

Was this really Denmark?

Because my father and Danish stepmother live in Denmark, I’ve been visiting the small seafaring nation of Carlsberg beer and Lego for almost two decades. With very few exceptions, dining out has mostly been a banal, underwhelming experience. For years, the country’s staples — pork, potatoes, herring — were predictably reshuffled from restaurant to restaurant in a culinary three-card monte. In a country famous for avant-garde furnishings and sci-fi housewares, there was no food halfway worthy of gracing them.

But the last five years have seen a sea change in Copenhagen kitchens. Young Danish chefs, many of whom have apprenticed in celebrated kitchens abroad, have returned to Denmark with fancy ideas and hopes of elevating their country’s cuisine.

Read the whole article (NYT) »

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