My friend Cathrine and I finally manifested our bee-themed concept for Denmark’s second Restaurant Day on November 17th. We’ve been working with bee larvae at the lab and Cathrine and I were…
October. A straight shot south over the alps. We came a day early for a conference at the University of Gastronomic Sciences in Bra. Michael and Ben presented on the…
Or, as we say in Canada, ‘Thanksgiving’. This year was a splendid, low-key, spontaneous affair. Jacquie, stage at the restaurant for six months and fellow Canadian, and I decided we…
Towards the end of August the Lab created a lunch menu for Gastrophysics, a new interdisciplinary symposium on science and food. It was held at the Royal Danish Academy of…
Begun in Finland in 2011, Restaurant Day is a food carnival when anyone can open a restaurant for a day. Now it’s spread all over the world, and once every…
The next day we head further west, to Lammefjord in northwest Zealand. Dragsholm Slot for the day, a castle from the fifteenth century since turned into a hotel, with small…
Chloe visits in the middle of August. One evening, we venture out to the countryside for an outdoor Don Giovanni. It is a little grey and starts to spit at…
A sunny Sunday afternoon. Rachele calls me up for a bike and slackline. Christiania is the place. We bike a bit by the lake, find a dappled spot with some…
Friday we break down lamb’s skulls. Saturday we start the day foraging for ants – six hundred at least for audience samples during NFL’s presentation at the MAD Symposium. A…
We eat simply and well. More bream, grilled, with a sauce of brown butter and ramson berry capers. And asparagus. After lunch, work: breaking down 150kg of lamb’s heads in…
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