Copenhagen – 7/7/18 – Sanchez & 108

Sanchez
A lovely bike ride to a lovely brunch at Sanchez.


tuna tostada

rice bowl – eggs, avocado, kale with spicy mocha salsa

108
A great last meal in Copenhagen.  Beautiful and vibrant dishes that I have come to expect in this city ending with a surprising and great combination of ice cream and caviar.


green peas with last year’s ceps

greens and herbs from kroger up with roasted seaweed

lobster claw with white currants

marinated courgettes with smoked egg yolks

raw grilled lobster tail with summer flowers

grilled quail with beetroot and spices

raspberries from Rokkedyssegaard with hazelnut milk

raise kombu ice cream with royal belgian caviar

NYC – 3/22/17 – Kristian Baumann x Chef’s Club

In a different setting I think I would have enjoyed this dinner so much more.  Its completely personal preference but for some reason Chef’s Club just didn’t work for me even though I quite like the space.  I also think its difficult to have these dinners in the main dining room.  But still fantastic to have Kristian Baumann in NYC.

little neck claims, rosehip seed oil, salted gooseberries, seaweed

California spot prawn

brown beech mushrooms, fresh goats milk cheese


grilled & glazed squab, nashi pears, arugula, blackberries



rausu combo ice cream, toasted barley, blackcurrant wood oil