An excellent meal at 1* Alouette in Copenhagen. Sat at the kitchen counter and it was mesmerizing watching the team at work. Got to interact with them to learn more about suppliers, cooking methods, etc. The staff are super friendly and down to earth. Key highlights.
– I loved that they put so much emphasis on their supplier and produce. 3 courses were pumpkin based, 3 courses were lamb, and a couple of seafood, and dessert that was apple based. There's no restaurant in this city that would make your main protein lamb – and it was a massive hit as it's a bold move
– The pumpkin "creme brulee" was top notch – creamy, salty, acidic….so so good. The lamb tart with blackcurrant and onion was a star and we loved that their bread course involved caramelised onions. The tomato and roe course was really hard to top – so playful and powerful at the same time.
– Their desserts were all apple based, once again showcasing star producers. "Smoked" ice cream, with a bechamel and verbena was excellent. Not a huge apple dessert fan, but both courses were indeed top notch
by BadmashN
Dining and Cooking