Bread and butter @restaurantjordnaer - the team has tested how much egg yolk and butter they can mix into the dough. As of now, it's 50 percent flour, 25 percent egg and 25 percent butter. That obviously gives a wonderfully buttery bread on which you can spread even more of the lovely butter from Aabybro Mejeri
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Fantastic cheese serving by the guys @restaurantjordnaer - the intense blue cheese 1924 made into a mousse served with caramelised figs, sauce escabeche and a super thin hazelnut sablé; very intense yet elegant serving of this strong cheese
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This dish by @chef_minivild won the Danish dish of the year award last year and it is not hard to understand why.
The most fluffy, whipped cream-like cauliflower purée is served next to a generous spoonful of caviar. Salted double blended with homemade roasted walnut oil is poured over at the table. A study in creamy textures @restaurantjordnaer!
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I had the pleasure of tasting this dessert one year ago and it went straight into my list of the best desserts I've ever had. Last week, I had the pleasure again when I revisited @restaurantjordnaer and it did not disappoint this time either. Hazelnut praline, white truffle ice cream and slices of fresh white truffle - just wauw!
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Æbleskive with a filling of lobster and a quite remarkable topping - Beluga caviar from Bulgaria with the finest, most creamy texture. Lobster mayo a part. @restaurantjordnaer in Gentofte is seriously leaning towards a second star next year! ⭐⭐
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