AOC/Aarø & Co., Copenhagen, 9/23/16

building
building

You could walk by and miss the opening for AOC, marked by a small sign on the street. But once you enter you find the red carpeted stairs and signage that leads you up and then down a set of stairs into a series of coved ceiling rooms where the well spaced, nice sized tables are draped long and the linens are rich. The table spacing allowed for private conversation while still having a buzz in the room. The lighting system keeps the room well lit yet still cozy and a low shelf along the wall holds vases full of lovely white roses. You enter into a long hall that is enclosed wine storage on one side and ends in the first part of the kitchen.  The temperature was a bit warm for me but it got better as the night wore on. The service was the best ever – very friendly, helpful and fun.

entrance
entrance
entry hall leading to kitchen
entry hall leading to kitchen
wine
wine
Frankie liked the flowers along the wall behind us
Frankie liked the flowers along the wall behind us
dining room
dining room
interior
interior
interior
interior
interior
interior
table set up
table set up
champagne cart
champagne cart
Sommelier Aleks Møller
Sommelier Aleks Møller
nice lighting
nice lighting

 

They offer two tasting menus of different sizes as well as multiple options for wine and/or juice pairings. We chose the longer tasting and ordered our own bottles of wine.  They have a holder on the table where the menu can be displayed which was a nice touch for those of us taking notes.

menu
menu
tasting menu
tasting menu
smaller tasting menu
smaller tasting menu
wine pairings
wine pairings
more wine pairing options
more wine pairing options
juice pairings
juice pairings
Frankie approved of the menu stand
Frankie approved of the menu stand

 

Everyone starts with a series of snacks that are not listed on the menu. First was mackerel wrapped in seaweed served with plum pureé.  The sauce was a good combination for the strong fish and made a good start to the meal.

Mackerel puree with plum wrapped in seaweed
Mackerel puree with plum wrapped in seaweed
Danish sparkler
Danish sparkler

 

Next was a plate of several greens: watercress which was nicely spicy, pickled cabbage, baby cucumbers that were great, and grilled Romaine lettuce that was quite nice.

grilled romaine lettuce, baby cucumber, watercress, pickled cabbage
grilled romaine lettuce, baby cucumber, watercress, pickled cabbage
serving carts used for lots of things
serving carts used for lots of things

 

Potatoes were the next appetizer. A steamed one served in a bowl of straw with an accompaniment of roe and cream. It was totally delicious. The other was a ball of fried shreds that were light and crispy and equally delicious.

potatoes
potatoes
Potato with roe and cream
Potato with roe and cream
roe and cream
roe and cream
crisp potatoes
crisp potatoes
Frankie was impressed with the wall of awards
Frankie was impressed with the wall of awards

 

Next was another course of two items. A pancake with salt and a plate of seasonings that could be mixed and rolled into it. It was messy but a fun tastes.  Alongside was a crisp sandwich coated on one side with stinging nettles powder and encasing sweetbreads. It was good, but I’m a pancake lover.

as served
as served
pancakes
pancakes
mixers-beet root, horseradish tartar, pickled onion
mixers-beet root, horseradish tartar, pickled onion
sweetbread with stinging nettles
sweetbread with stinging nettles
other side
other side
Frankie found nice towels in the bathroom
Frankie found nice towels in the bathroom
red wine
White wine

 

Following was a grilled cheese sandwich, served warm and it was crazy good. Made with 3 year old Havarti cheese and truffles, how could you lose?  Served along with a pickled radish over milky cream custard.  The radish was slightly spicy and the custard was smooth and reminded me of Junket.  Another yum here.

presentation
presentation
cheese with fried milk
cheese with fried milk
pickled radish
pickled radish
Inside
Inside
She couldn't have the flowers that close without climbing into
She couldn’t have the flowers that close without climbing into

 

The tasting started with celeriac  which was presented in the actual plant. It had lots of little chunks of apple and almond topped with whipped cream and was very tasty.

Celeriac with apple and smoked almond
Celeriac with apple and smoked almond
open
open
inside
inside
wine front
red wine front
wine back
wine back

Next was a finely sliced sea scallop that was served with fermented asparagus and Daikon Radish in mussel cream.  It was served with a steamed bun which was then coated in mussel flower and fried. Much like a beignet and absolutely great as was the scallop.

presentation
presentation
sea scallop with fermented asparagus
sea scallop with fermented asparagus
close up
close up
fried bun
fried bun
Frankie sniffed the cork
Frankie sniffed the cork

 

Warm house made bread was the next course. It was a dark wheat, sour dough served with a choice of salted or seaweed butter.  The bread had a nice texture and the salted butter was delicious.

warm sour dough bread
warm sour dough bread
salted and seaweed butters
salted and seaweed butters

 

The cooked onion was a table side preparation, with first opening it and cutting out the soft interior. Then it was covered with cream and Polish Gold Sturgeon caviar. It was decadently rich and scrumptious.

onion presentation
onion presentation
serving
serving
adding sauce
adding sauce
Onion with caviar and elderflower
Onion with caviar and elderflower

 

The perfectly cooked langoustine was covered with summer flowers including nasturtium and served along side a dashi broth that was outstanding.

Langoustine and summer flowers
Langoustine and summer flowers
under the flowers
under the flowers

 

The flounder had been grilled and coated in a sauce made with four kinds of onion and cod head. Believe me, the sauce made this course sing.

Witch flounder "Barbecue"
Witch flounder “Barbecue”
Frankie checked out the inside of the bread
Frankie checked out the inside of the bread

 

The wild mushrooms were porcini, chanterelle and sep that had been grated and then mixed with heart and corn bits.  The sauce was rich, thick and combined elegantly with the mushrooms.

Wild mushrooms with beef hearts and corn
Wild mushrooms with beef hearts and corn
closer
closer
Frankie checked her hair before leaving
Frankie checked her hair

 

The quail was sauced with chive oil with the marrow underneath the meat. It was totally tasty.

Quail with marrow, apple and wood sorrel
Quail with marrow, apple and wood sorrel
inside
inside

 

The first dessert was parsley ice cream under slices of butternut squash. It was mild but nice.

Parsley and sea buckthorn
Parsley and sea buckthorn
inside
inside
awards on the wall
awards on the wall
Chef Søren Selîn
Chef Søren Selîn
Chef Søren Selîn with Frankie
Chef Søren Selîn with Frankie

 

The second offering was more to my liking, hazelnut custard with caramel coated with a Jerusalem artichoke and sugar thin crust.  It was wonderful.

Fresh hazelnuts with caramel
Fresh hazelnuts with caramel
inside
inside

 

Nordic vanilla were faux vanilla beans that tasted much like vanilla and were chewy and interesting.  They were made from salsify to look like the bean.

As presented
As presented
Nordic vanilla
Nordic vanilla
Frankied played on the empty tray
Frankied played on the empty tray

 

The pine and yogurt bits were strange whereas the beech nut pies were quite good.  But the best of last treats were the caramelized bread. It was a chewy, buttery roll filled with gooey caramel. Triple yum for these!

Pine cones
Pine cones
Beech nuts
Beech nuts
inside the beech nut
inside the beech nut
Caramelized bread
Caramelized bread
inside the bread
inside the bread
Where's mine?
Where’s mine?
A gift for the walk back!
A gift for the walk back!
Very fun waiter Nicoli with Frankie
Very fun waiter Nicoli with Frankie

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