Exceptional dessert by @fredrikberselius from ⭐️⭐️ @askanyc - birch ice cream served with dried black trumpets, fresh mushrooms (can't remember the variety) and a divine sirup infused with woodruff. Served @aamanns.dk 1921 during @copenhagencooking .
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I have to agree with The Ambassador @ambassadorbonvivant : this one hell of a bad ass liver pâté @aamanns.dk 1921. The texture is more like a terrine with different chunky photos pieces of pork topped with chanterelles, onions and bacon. Oh, and some truffled celeriac purée! Spot on! .
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More or less the perfect classic tartar (modern style) by @aamanns.dk 1921 - tender, tasteful beef, lovage mayonnaise, smoked beetroot, potato crisps and cress. Bravo, @adamaamann ! .
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Clean, delicate flavours of langoustine by @fredrikberselius - langoustine gently coked and smoked in pine branches served with a sweet, umami rich sauce based on the heads. I really liked the dish apart from all the burnt pine that you had to get rid of to enjoy the dish. Served @aamanns.dk .
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Poached oysters, orpine and salted gooseberries, the latter giving the dish a slight off flavour like a very green Sauvignon Blanc from Zealand. Served by @askanyc at the collaboration dinner @aamanns.dk 1921 .
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What a beautiful dish by @fredrikberselius @askanyc served at the recent collaboration dinner @aamanns.dk 1921; layers of baked summer onions, lemon verbena, a lovely onion bouillon and a solid spoonful of @gastrounika (Baerii as far as I could see and taste) .
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