On the left (wild black currant and black pepper gelee), on the right (wild fennel and honey gelee), créme fraiche, Toasted Danish marzipan, wild fennel fronds that I foraged from Freetown Christiania.
This dish acts as a transition from the savory courses into the dessert courses.
Twice a week, a few people are chosen to come up with a dish to put on our menu just for the night. These dishes were added to the guests tasting menu at no extra cost. We would serve maybe 30 of them and just ask for their feedback in exchange. It helped us build future menus.
Both colors of gelee are made in a separate mold and then joined during plating.
I stack the gelee and line it up the best I can, then I make my cut and Ying the Yang haha.
by skittles0917
6 Comments
I was going to ask how the hell you got the gelee like that, you did an amazing job lining everything up! Currants, fennel, black pepper, with the marzipan, it sounds and looks fantastic as that transitional course. Beautiful!
Beautiful and elegant
That’s composed and very attractive!!
I like the transition between the two pieces at the top, it works really well.
The bottom transition though I don’t visually like.
9.8 of 10 but figure out the bottom and it’s a 10/10 in my books from a visual perspective.
I honestly hate the liquorice-like flavour of fennel, however I’d definitely make an exception for this.
Fun fact, a majority of the chefs that I worked with there wanted to work in the US. I find it funny how it was my dream to go work in Copenhagen, and it was their dream to come here to work.
For the majority, I was the first person from the United States that they have worked with.
Really cool experience, I feel lucky that they all were trying to learn English. So I didn’t have to be very good with my Danish. Haha