About
I am a journalist by profession based in Copenhagen. I am contributing on a regular basis to the leading culinary magazines in Denmark and Germany as well as a selection of newspapers.
I also run my own website, feinschmeckeren.dk, about restaurants, wines etc.
Furthermore, I produce video portraits of some of the best restaurants in Scandinavia and abroad - follow Passion Plated on YouTube.
From
Copenhagen, Denmark
Born
August 13
Job Title
Journalist
Social
Additional Links
Restaurants
- Rasmus Palsgård added a new meal Dinner at Skuespilhuset at Aamann - Closed
Beautiful tartar of dry-aged beef from @spismingris served @aamanns.dk Replik by @chef_maxsurdu and team. This restaurant is placed in Skuespilhuset and offers loads of deliciousness throughout the meal. Nine servings for DKK 595 is certainly value for money 👌
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#aamannsskuespilhuset #aamanns... More
Beautiful tartar of dry-aged beef from @spismingris served @aamanns.dk Replik by @chef_maxsurdu and team. This restaurant is placed in Skuespilhuset and offers loads of deliciousness throughout the meal. Nine servings for DKK 595 is certainly value for money 👌
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#aamannsskuespilhuset #aamanns #tartar #spismingris #beef #skuespilhuset #copenhagen Less
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- Rasmus Palsgård added a new meal Dinner at Belcanto - José Avillez at Belcanto
Carabineiro - the precious gigantic prawn of the Portuguese waters. It’s equally juicy, sweet and firm in texture. At ⭐️⭐️ @belcanto_joseavillez they serve it with red curry sauce with an intense flavour of lime leaves as well as roasted cauliflower. A splendid dish showcasing some of the best Portuguese cuisine ingredients
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#carabineiro... More
Carabineiro - the precious gigantic prawn of the Portuguese waters. It’s equally juicy, sweet and firm in texture. At ⭐️⭐️ @belcanto_joseavillez they serve it with red curry sauce with an intense flavour of lime leaves as well as roasted cauliflower. A splendid dish showcasing some of the best Portuguese cuisine ingredients
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#carabineiro #carabineros #prawn #shrimp #portugal #lisbon #lisboa #lissabon #belcanto #josesvillez #michelinstar #worlds50best Less
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- Rasmus Palsgård added a new meal Dinner at Belcanto - José Avillez at Belcanto
Exceptionally juicy suckling pig served with perfect pommes soufflés, grilled lettuce and aromatic orange purée @belcanto_joseavillez (⭐️⭐️ and no. 46 @theworlds50best) - such a pleasant main course with lots of depth and vibrancy
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#belcanto #belcantorestaurant #worlds50best #worlds50bestrestaurants... More
Exceptionally juicy suckling pig served with perfect pommes soufflés, grilled lettuce and aromatic orange purée @belcanto_joseavillez (⭐️⭐️ and no. 46 @theworlds50best) - such a pleasant main course with lots of depth and vibrancy
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#belcanto #belcantorestaurant #worlds50best #worlds50bestrestaurants #lisbon #lisboa #joseavillez #sucklingpig #pommessoufflées Less
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- Rasmus Palsgård added a new meal Dinner at Belcanto - José Avillez at Belcanto
A few weeks ago, I had the pleasure of eating my way through the culinary portfolio of @joseavillez in Lisbon. The absolute highlight of the trip was our lunch @belcanto_joseavillez with two @michelinguide stars, a position as no. 46 @theworlds50best and a membership of @relaischateaux - a restaurant... More
A few weeks ago, I had the pleasure of eating my way through the culinary portfolio of @joseavillez in Lisbon. The absolute highlight of the trip was our lunch @belcanto_joseavillez with two @michelinguide stars, a position as no. 46 @theworlds50best and a membership of @relaischateaux - a restaurant showing the best Portuguese ingredients in vibrant and delicious dishes throughout the meal. One of my favourites was this serving of mackerel with oyster emulsion, carrots, cumin and truffle. A complex yet very light dish with a clear direction. Brilliant!
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#joseavillez #lisbon #lisboa #portugal #mackerel #oysters #belcanto #belcantorestaurant #worlds50best Less
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Beautiful dessert with pear and hazelnuts by @philippe_mille of ⭐️⭐️ Le Parc @relaischateaux @domainelescrayeres in Reims. Dreaming myself back to this historical place in the heart of Champagne
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#relaischateaux #champagne #reims #dessert #hazelnut... More
Beautiful dessert with pear and hazelnuts by @philippe_mille of ⭐️⭐️ Le Parc @relaischateaux @domainelescrayeres in Reims. Dreaming myself back to this historical place in the heart of Champagne
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#relaischateaux #champagne #reims #dessert #hazelnut #france #dessertlover #finediningreims Less
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Tartare of langoustine topped with @lecomptoirducaviar served with langoustine jus and herb oil in a pattern inspired by the cathedral in Reims by @philippe_mille at @relaischateaux @domainelescrayeres in Reims, France
Very elegant serving highlighting the quality of the produce 👌
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#reims... More
Tartare of langoustine topped with @lecomptoirducaviar served with langoustine jus and herb oil in a pattern inspired by the cathedral in Reims by @philippe_mille at @relaischateaux @domainelescrayeres in Reims, France
Very elegant serving highlighting the quality of the produce 👌
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#reims #champagne #caviar #langoustine #lescrayeres #finedining #finediningfrance #michelinstars Less
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- Rasmus Palsgård added a new meal Dinner at Restaurant Brace at Brace
Breast of guinea fowl topped with deep-fried chestnuts served with pak choy with a filling of cream made from the liver of the bird. This great serving was finished with a complex sauce consisting of beetroot juice and guinea fowl stock - such a well-balanced dish by @nicola_fanetti @restaurantbrace ⭐️
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#copenhagen... More
Breast of guinea fowl topped with deep-fried chestnuts served with pak choy with a filling of cream made from the liver of the bird. This great serving was finished with a complex sauce consisting of beetroot juice and guinea fowl stock - such a well-balanced dish by @nicola_fanetti @restaurantbrace ⭐️
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#copenhagen #finedinning #finediningcopenhagen #italianfood #nordicfood Less
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- Rasmus Palsgård added a new meal Dinner at Restaurant Brace at Brace
One of the big trends in Copenhagen right now is serving raw shrimps. Instead of the typical chewy texture of a boiled shrimp, you get a tender, creamy and melt-in-your-mouth sensation as well as a delicate sweetness, which I really appreciate. This appetiser was served @restaurantbrace by @nicola_fanetti and consisted of a deep-fried... More
One of the big trends in Copenhagen right now is serving raw shrimps. Instead of the typical chewy texture of a boiled shrimp, you get a tender, creamy and melt-in-your-mouth sensation as well as a delicate sweetness, which I really appreciate. This appetiser was served @restaurantbrace by @nicola_fanetti and consisted of a deep-fried raviolo filled with horseradish emulsion and topped with the aforementioned raw shrimps. One of many good bites during the meal at Brace
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#shrimp #seafood #copenhagen #finedining #gourmet #finediningcopenhagen Less
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I can’t the recall the last time a have experienced so much value for money as I recently did @gaijincph, Copenhagen’s new casual Japanese hotspot. @ed_lee87 has a long fine dining background and he has brought his passion for top-notch produce and attention to detail with him to Gaijin. I cannot recommend people enough to... More
I can’t the recall the last time a have experienced so much value for money as I recently did @gaijincph, Copenhagen’s new casual Japanese hotspot. @ed_lee87 has a long fine dining background and he has brought his passion for top-notch produce and attention to detail with him to Gaijin. I cannot recommend people enough to visit this place. Deliciousness all over the place, great wines and friendly service by @madsmagnumis and team👌
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#japanesecopenhagen #gaijin #copenhagen #japanesefood #japanesefoodcopenhagen #takoyaki #sashimi #hamachi #seafood #nørrebro #ravnsborggade Less
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- Rasmus Palsgård added a new meal Dinner at Østerbro at Connection by Alan Bates
I wanted to post another one of my 15 best dishes from 2022 - a serving that never ceases to amaze me. It’s the decadent yet extremely refined “cowboy toast” by @alan.g.bates @connectioncph, a butter-fried piece of brioche topped with frozen foie gras parfait, Canadian ice wine vinegar and winter truffle. It simply doesn’t... More
I wanted to post another one of my 15 best dishes from 2022 - a serving that never ceases to amaze me. It’s the decadent yet extremely refined “cowboy toast” by @alan.g.bates @connectioncph, a butter-fried piece of brioche topped with frozen foie gras parfait, Canadian ice wine vinegar and winter truffle. It simply doesn’t get much better than this.
What I love about the food at Conmection is that you can taste and feel that it is made to bring joy. It is never overly complicated in order to satisfy the chef’s ego and you sense that right away.
Right now, Connection is under construction, re-opening in February, and I can’t wait to see what the guys have up their sleeves when they return.
If you did not see the list of my 15 best dishes in 2022, you can find it via the link in my bio
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#brioche #truffle #foiegras #toast #copenhagen #finediningcopenhagen Less