[Denmark: Copenhagen] 2* Alchemist by Rasmus Munk
|The grand entrance to the restaurant|
Next was “Greed” which looked like shaved ice and disappeared in your mouth as if you were eating air - the first of many dishes with a philosophical and/or political statement.“Smokey Balls” with a crispy puff ball topped with almond cream and Oscietra caviar. The magic came when we took a bite and a spell of smoke escaped from the puff ball!
“Dumpling” which was made with Japanese candy floss and filled with bok choy and nam jim sauce. I loved the texture of the dumpling skin along with the sweet and savory flavors of the fillings.
The R&D kitchen also works with NASA on research into gastronomy in space and one of the tasks is to make a bread that does not need to be baked. The result is “Space Bread” - an aerated bread made from vegetable leftovers & milk proteins, encapsulated with an aroma of sourdough bread, and freeze-dried after. And since we are still on planet earth, we got to enjoy ours with Beluga caviar on top!
Then we had the chef's version of the perfect “Omelette” with an espuma of egg yolk tempered at 4 different temperatures and topped with lardo, black truffle and black pepper. We were able to pick up the delicate omelette with our fingers and the result was the ultimate umami heaven.
Finally, we had the “Sea Buckthorn Tonic” - an edible cocktail with a tonic meringue and sea buckthorn marmalade with vodka to conclude our time in the lounge.
Leaving the test kitchen behind, we made our way up the stairs to the planetarium dome for Act III - the most exciting part of our meal at Alchemist!
|1984 - Big Brother is watching|
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