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…
Learn more :Taste Trekkers/Food-Tourism What is Food Tourism – Taste Trekkers? Food tourism (or “culinary tourism”) is simply a matter of traveling beyond your immediate neighborhood to find great food. Of course, the further you are willing to travel, the broader the your range of culinary experiences will be. Whether you’re heading to Italy for…
Taste Trekkers Founded in 2013, Taste Trekkers is the nation’s leading food tourism website providing travel tips and local food recommendations to thousands of traveling foodies around the globe. Geared toward people who plan their vacations around food, Taste Trekkers offers curated advice from culinary experts in the form of its Find Dining Podcast, Food…