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Fall Desserts Pur' - Jean-François Rouquette created by Pastry Chef, Fabien Berteau

Fall Desserts Pur' - Jean-François Rouquette created by Pastry Chef, Fabien…

Passion Fruit, Coconut, Lime, and Vanilla Cremeux    Goosefoot - Chicago, IL

Passion Fruit, Coconut, Lime, and Vanilla Cremeux Goosefoot - Chicago, IL

fine dining restaurants in world - Tìm với Google

fine dining restaurants in world - Tìm với Google

With Claus Henriksen in front our ambition is for the castle’s cuisine to belong to Scandinavia’s gastronomical elite now and in the future.   The cuisine in the gourmet restaurant The Castle Kitchen is innovative and gourmet. Our starting point is the castle’s history and the season’s ingredients from Lammefjorden and the rest of Odsherred with strong roots in Danish and Scandinavian cuisine.

With Claus Henriksen in front our ambition is for the castle’s cuisine to belong to Scandinavia’s gastronomical elite now and in the future. The cuisine in the gourmet restaurant The Castle Kitchen is innovative and gourmet. Our starting point is the castle’s history and the season’s ingredients from Lammefjorden and the rest of Odsherred with strong roots in Danish and Scandinavian cuisine.

Kitchen Science meets taxidermy. Excellent! A piece of fish, roasted on the bone, with salt, a squeeze of lemon, and olive oil.

A piece of fish roasted on the bone with salt, a squeeze of lemon, an olive oil

A Recipe by Akrame Benallal for pigeon, lychee and beetroot

Start the week off as you mean to go on: try your hand at pigeon, lychee and beetroot recipe from two Michelin star chef, Akrame Benallal…