|White asparagus with poached egg yolk and woodruff sauce|
This Copenhagen restaurant sounds like heaven. I came to know about it from Anthony Bourdain’s Parts Unknown. The head chef René Redzepi‘s passion is infectious. He is literaly inventive as he explores concepts such as foraging and fermentation in his food production. I would love to visit this place some day. It caters for all tastes and for a pescetarian it offers amazing possibilities.
20 servings – lunch and dinner
Cream and horseradish
Bitter greens and nasturtium