"Copenhagen is renowned worldwide for its excellent dining scene, locally-sourced ingredients and modern Scandinavian aesthetic. The Alchemist and head chef, founder and co-owner Rasmus Munk is especially known for not just playing with the boundaries of fine dining but for breaking them completely. From video projections of jellyfish floating alongside plastic bags or a lemongrass chicken meatball served in a cage with the claw attached, it's clear that nothing at the two-Michelin-starred restaurant is off limits."
"Guests sip glasses of Taittinger or Krug while watching a bevy of uniformed chefs carefully coax various food into shape using tools like a centrifuge, test tubes, flasks and other equipment more often associated with science experiments. What emerges is a series of small bites, from the freeze-dried butterfly resting on a kale crisp to a jamon mochi, flash frozen and then fried to melt in your mouth."
The Alchemist in Copenhagen offers a boundary-pushing, theatrical two-Michelin-starred dining experience focused on experimental techniques and locally sourced ingredients. Dinner consists of 50 courses called impressions and takes four to six hours, beginning with a view into an open-concept recipe and development kitchen. Guests sip Taittinger or Krug while uniformed chefs use centrifuges, test tubes and flasks to craft small, inventive bites such as freeze-dried butterfly on a kale crisp or jamon mochi flash-frozen and fried. Ethically provocative presentations appear, like steak tartare on a silicone tongue and insect-based cocktails such as an Antini made with red wood and leaf-cutter ants.
Read at InsideHook
Unable to calculate read time
Collection
[
|
...
]