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
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Restaurants
- Rasmus Palsgård added a new meal Dinner at Restaurant Brace at Brace
Beautiful cappelletti with a filling of summer truffles and chestnut. The lovely pasta was served with an intense Jerusalem artichoke bouillon - another great dish @restaurantbrace
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Beautiful cappelletti with a filling of summer truffles and chestnut. The lovely pasta was served with an intense Jerusalem artichoke bouillon - another great dish @restaurantbrace
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- Rasmus Palsgård added a new meal Dinner at Marchal at Marchal
Amazing apple tart with a delicate hint of cardamom and loads of brown butter. The ice cream was even better. It was so full of vanilla that it actually had an almost crunchy texture to it. Bravo, @andreasbagh and @marchal.dk
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Amazing apple tart with a delicate hint of cardamom and loads of brown butter. The ice cream was even better. It was so full of vanilla that it actually had an almost crunchy texture to it. Bravo, @andreasbagh and @marchal.dk
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- Rasmus Palsgård added a new meal Dinnter at Kaptajn at Kaptajn
Many people ask me where to go for a delicious, interesting meal that does not cost a fortune. My answer is @restaurantkaptajn - 10 servings including 5 glasses of wine will set you back DKK 995.
The food is what I would describe as Nordic comfort food. The guys in the kitchen use huge amounts of butter to make their addictive sauces. The... More
Many people ask me where to go for a delicious, interesting meal that does not cost a fortune. My answer is @restaurantkaptajn - 10 servings including 5 glasses of wine will set you back DKK 995.
The food is what I would describe as Nordic comfort food. The guys in the kitchen use huge amounts of butter to make their addictive sauces. The service is attentive and very friendly. Just check it out!
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- Rasmus Palsgård added a new meal Dinnter at Restaurant Geranium at Geranium
When @muhinvladimir visited @restaurant_geranium a couple of weeks ago, he did an interpretation of Danish smørrebrød. In this case it was made of layers of persimmon, sea urchin and white truffle. It did not remind me very much of smørrebrød but it was very good though. .
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When @muhinvladimir visited @restaurant_geranium a couple of weeks ago, he did an interpretation of Danish smørrebrød. In this case it was made of layers of persimmon, sea urchin and white truffle. It did not remind me very much of smørrebrød but it was very good though. .
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- Rasmus Palsgård added a new meal Dinnter at Noma at Noma
Two days ago, @nomacph invited me to take part in a fermentation event, a very unique opportunity to get a deeper understanding of the hard work and development behind the new dishes.
We kicked of the day with this incredibly yummy bowl of rice topped with seaweed, king crab, sea urchin and trout roe. What a treat! .
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Two days ago, @nomacph invited me to take part in a fermentation event, a very unique opportunity to get a deeper understanding of the hard work and development behind the new dishes.
We kicked of the day with this incredibly yummy bowl of rice topped with seaweed, king crab, sea urchin and trout roe. What a treat! .
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- Rasmus Palsgård added a new meal Dinnter at Restaurant Jordnær at Jordnær
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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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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- Rasmus Palsgård added a new meal Dinner at THE OMNIA at THE OMNIA
Brilliant dish @the_omnia with a dome of duck liver mousse (not foie gras) filled with duck rillettes. Thin discs of jalapeños gave a wonderful spicy touch to this beautifully composed dish.
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Brilliant dish @the_omnia with a dome of duck liver mousse (not foie gras) filled with duck rillettes. Thin discs of jalapeños gave a wonderful spicy touch to this beautifully composed dish.
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- Rasmus Palsgård added a new meal Dinnter at Restaurant Barr at Barr
I count @barrcph as one of the best restaurants in Copenhagen. The atmosphere is very lively, almost like a bierstube with good taste. The staff contributes to that "Stimmung" with a relaxed and friendly yet super professional service. Finally, the food is just wonderful in any sense. It is original, elaborated and super delicious. This schnitzel... More
I count @barrcph as one of the best restaurants in Copenhagen. The atmosphere is very lively, almost like a bierstube with good taste. The staff contributes to that "Stimmung" with a relaxed and friendly yet super professional service. Finally, the food is just wonderful in any sense. It is original, elaborated and super delicious. This schnitzel exemplifies is perfectly. The pork is cooked to perfection in brown butter and served with more brown butter, capers, lemon and a generous amount of truffle
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- Rasmus Palsgård added a new meal Dinnter at Noma at Noma
Very delicious and interesting dish @nomacph - baked and partly dried pumpkin served with rosehip berries, salted quince and a bouillon made of reindeer - deep and autumn-like and at the same time very light and refreshing
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Very delicious and interesting dish @nomacph - baked and partly dried pumpkin served with rosehip berries, salted quince and a bouillon made of reindeer - deep and autumn-like and at the same time very light and refreshing
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- Rasmus Palsgård added a new meal Dinnter at Restaurant Barr at Barr
This mariebolle - or choux au craquelin - filled with whipped cream served @barrcph might be relatively simple to make (I know it's not) but it is still one of the most delicious things I've eaten in a while. The combination of the moist choux, the crunchy crust and the airy whipped cream is simply magical and I recommend everybody to drop... More
This mariebolle - or choux au craquelin - filled with whipped cream served @barrcph might be relatively simple to make (I know it's not) but it is still one of the most delicious things I've eaten in a while. The combination of the moist choux, the crunchy crust and the airy whipped cream is simply magical and I recommend everybody to drop by and try it! It's served with sea buckthorn ice cream with pickled sea buckthorn on top.
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