Geranium, Copenhagen, 5/30/14

Entrance to Geranium building. They are on the top floor
Entrance to Geranium building. They are on the top floor

This is your more typical Michelin starred restaurant, with all the service perks and a choice of a long or short tasting menu. The folks bringing the trays from the kitchen all wear toques but unfortunately we were facing the window and all my photos of them were too dark. The meal is definitely choreographed with the presentation of the item, the saucing or garnishing done table side, a break in the middle for a course in the kitchen

Crispy grains from Kornly (cheese crackers)
Crispy grains from Kornly (cheese crackers)

and the chef coming out to greet each guest. Nothing left to chance. One fellow we talked serving at another restaurant said when he had worked at Geranium they had to take dancing lessons so they would walk elegantly with their trays! All this does result in a first rate product which is visually stunning. Start well and end well will result in good memories and they did that. The cheese crackers were crispy with strong tastes of butter and cheese and left me wanting more. The beeswax ice cream was custardy, smooth and totally refreshing with a perfect amount of sweetness – again leaving you wanting more. In between, the carrot ball was so pretty I hated to eat it but was rewarded with a liquid taste explosion when I bit it in my mouth. The pear was sweet with the most delicate slices imaginable. The artichoke sticks tasted as if you were eating Jerusalem artichoke but it was crisp. Tomato water doesn’t sound all that great but it is – the essence of tomato in a different form. Like the asparagus soup – just liquid creamy taste of asparagus – and the potato broth. Not to make it all positive, the razor clam was so-so and I preferred the seasoned butter at Radio to theirs. Other courses were less memorable but overall a very pleasant way to spend 3 hours of your afternoon!

Milk, fermented juice from carrot and sea buckthorn (crispy ball with liquid interior)
Milk, fermented juice from carrot and sea buckthorn (crispy ball with liquid interior)
Fresh milk cheese with carrot and sea buckthorn sauce
Fresh milk cheese with carrot and sea buckthorn sauce
Fresh pear slices and lemon verbena
Fresh pear slices and lemon verbena
closeup of fine little slices
closeup of fine little slices
Jerusalem artichoke (long light sticks) with rye and walnut dipping sauce
Jerusalem artichoke (long light sticks) with rye and walnut dipping sauce
Dried flowers and dried apples
Dried flowers and dried apples
“Chared Potatoe”
“Chared Potatoe”
Lightly smoked sheep milk butter (to go with chared potato)
Lightly smoked sheep milk butter (to go with chared potato)
Grilled green asparagus soup and egg yolk in vinegar
Grilled green asparagus soup and egg yolk in vinegar
Celeriac with seaweed powder, skyr and fishroe
Celeriac with seaweed powder, skyr and fishroe
simple but elegant table decorations
simple but elegant table decorations
Oyster, fish skin and fermented cabbage
Oyster, fish skin and fermented cabbage
flower garnish presentation
flower garnish presentation
without
without
Jellied ham, tomato water and sorrel flowers
Jellied ham, tomato water and sorrel flowers
“Dillstone” to go with mackerel
“Dillstone” to go with mackerel
Macherel, horseradish and granita from pickled cucumber
Macherel, horseradish and granita from pickled cucumber
Crab presentation
Crab presentation
King crab, lemon balm and cloud berries
King crab, lemon balm and cloud berries
Wine
Wine
Chef’s 3 Bocuse awards
Chef’s 3 Bocuse awards
“Razor clam”, sour cream and parsley (all edible)
“Razor clam”, sour cream and parsley (all edible)
kitchen
kitchen
Lots of prep
Lots of prep

IMG_0072

Seasoneed butter
Seasoneed butter
Bread with emmer and spelt
Bread with emmer and spelt
Onions, chamomile and melted hay cheese
Onions, chamomile and melted hay cheese
Chef Rasmus Kofoed
Chef Rasmus Kofoed
Scallop presentation
Scallop presentation
Scallop in juniper aroma with pckled pine, berries and flowers
Scallop in juniper aroma with pckled pine, berries and flowers
Soup of roasted potato skin
Soup of roasted potato skin
wine
wine
Smoked egg yolk and wild cress. Broth to be added
Smoked egg yolk and wild cress. Broth to be added
add the potato broth
add the potato broth
Grilled tongue of veal, red leaves and lingon berries
Grilled tongue of veal, red leaves and lingon berries
“Forest floor in May”, wood sorrel, beech leaves and woodruff
“Forest floor in May”, wood sorrel, beech leaves and woodruff
Frankie wanted some of this one!
Frankie wanted some of this one!
wine
wine
wine back
wine back
Sheep milk yoghurt, dried red sorrel and beetroots branches
Sheep milk yoghurt, dried red sorrel and beetroots branches
Nice Danish flatware
Nice Danish flatware
Rhubarb, spring flowers and rose hip th´e
Rhubarb, spring flowers and rose hip th´e
Bees wax ice cream
Bees wax ice cream
Cute girl who took care of us
Cute girl who took care of us

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