Noble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood By Chef Eric Vildgaard

Most chefs use caviar as garniture on a dish, but not two-starred Michelin chef Eric…

Turbot, Truffles and Yuzu Kosho By Chef Eric Vildgaard

Turbot is the king of the sea, and a king is to be treated with…

Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen

Two weeks ago Restaurant AOC was awarded as “Restaurant of the Year” in Denmark by The Danish Dining…

Grilled Leeks with Parsley Puree by Chef Jonas Mikkelsen

A mere one hour drive from Copenhagen you’ll find one of the most idyllic and…

Scallops in Horseradish Gel and Sea Crème

The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.

The Birch Tree

Ronny Emborg, Nordic star chef from Copenhagen and author of The Wizards Cookbook, creates a dish inspired by the birch tree.

Dried Scallops and Intense Blue Mussel

From Ronny Emborg’s cookbook, ‘The Sensory Kitchen’, a style where all senses comes to use and showing the highest level of gastronomic wizardry achieved in a modern kitchen.

Cucumber Plant with Mullet, Parsley Purée and White Wine Sauce

Ronny Emborg, the Nordic star chef from Copenhagen creates a cucumber plant dish with a smooth white wine sauce.

danish coffee

Danish Coffee Cocktail

Try this Danish-inspired coffee cocktail that’s spicy and not too sweet on a brisk autumn night.