From one success to another, Rasmus Kofoed at the Omnivore Festival

After winning the Gold Medal this year and opening a new chapter in the history of the Bocuse d’Or, Rasmus has been very much in demand with the Danish media from whom he has received rave reviews.

In February he came back to France to perform at the Omnivore Festival where he created a menu that is characteristic of his work and reflects the current Nordic school, drawing on local roots, wild ingredients and light cooking, but also grounded in solid technique and a personal style of aesthetic exploration. Transporting diners to the north and its natural beauty, he has won them over with his blends of carrots and sea buckthorn, beetroot and aged apple vinegar, cheese and ramson, pig’s ears and spinach, lumpfish roe with horseradish and ice crystals, oysters with cauliflower and melted smoked cheese, crabmeat with cucumbers and dill, celeriac and apples, monkfish with various sea ingredients, garden herbs with breast of lamb, and sheep’s milk yoghurt with a scent of pine, frozen carrot juice with chervil and elderflowers, wood sorrel with sweet woodruff and, last but not least, seaweed with mint and caramel.

Feel like a little trip to Copenhagen? The name of Rasmus’s restaurant is  still Géranium: www.geranium.dk