Culinary Concepts November 2017 Being in the food and hospitality industry for more than three decades, Koenig was surprised by the restaurant’s recent opening, given the artful presentation, complex flavor profiles of each course and the expert timing and flow of food from the kitchen–a sign that the team functions as a whole. Koenig commenced her five-course (small plates) prefix with a glass of champagne from an impressive and intimidating wine list. Food service began with deeply seeded warm bread muffins and butter, followed by: Cured Pike-Perch, Quince, Seaweed, Smoked Tea Vinaigrette Young Celeriac, Lovage, Crispy Potato, Egg Yolk Agnolotti of Chicken, Wild Mushrooms, Roasted Chicken Consommé Duck, Endive, Rosehip, Aromatic Sauce Petit Gâteau of Pumpkin Seeds, Caramel, Chocolate Another highlight of the tour was to Copenhagen Street Food, accessible by walking over one of many bridges to access Papirøen…
