Alchemist- Copenhagen – The Messenger

	ONLINE RESERVATIONS
	Århusgade 22, 2100 Copenhagen
	+45 51 93 56 23
	www.restaurant-alchemist.dk

Chef: Rasmus Munk

 

The 15 seat restaurant The Alchemist in Copenhagen is a paradise of culinary creativity. Rasmus serves innovation after innovation and includes social messages in his dishes.

The restaurant is located North of Copenhagen city center. It is a small restaurant, where guests enjoy their meal around one big counter. Dining at the Alchemist is an experience for all your senses. It is about food, the interior, the music, the lightning, the presentation and the stories behind each dish. Chef owner Rasmus Munk, who serves himself from his open counter, tells the stories. He shares memories and stories from his childhood and all his travels around the world.

When you dine at the Alchemist you must expect the unexpected

Chef Rasmus is still young but already created a restaurant that excels in creativity and innovation. Rasmus has travelled the world and gained a lot of experience as an apprentice at Noma, Geranium and the Fat Duck. What is also impressive is his courage in not going Nordic with only local and foraged seasonal produce, like most other fine dining places in Copenhagen are doing but combine the Nordic thinking with other fine dining dishes and molecular touches.

In total there are around 45 dishes, and it is all or nothing. We were prepared for a long, eventful experience full of surprises in combination with a well performed wine pairing.

Menu ‘Once upon a time’ (1800DKK)

2006 Instantanée, Huré Frères – Champagne, France

Frozen

Foam made of organic Apple, lemon bloom and lemon thyme, with frozen ants and stepmother flowers

Chips

Edible bag, with crispy potatoes the taste of salt & vinegar – dip of sour cream and ramsons herbs

Ash tray

Roasted kingkrab, potato foam, pickled potato, potato malto, dried tomato and hay ash. The foul looking ashtray is made as message against smoking and actually is a delicious Norwegian poached king crab, served with hay ash and dried and crispy potatoes on top.

Asparagus – goat cheese – thyme

Asparagus (from the oldest bio dynamic farm in Jutland-Denmark) roasted in brown butter served with a dip of Goat cheese air and thyme oil.

Flatbread – baba ghanoush

Roasted ‘’flatbread’’ with seasalt , baba ghanoush

Lemon

Lemon juice, infused with hay oil, lemon verbena and geranium gin, aroma from the herbs on the plate (Rosemary and lemon bloom)

Oyster

Lollypop with oyster, smoked potato filled oyster, topped with caviar

Oyster & Yuzo

Gillardeau oyster, with ham gel made of Joselito 2006 ham, fermented oyster sauce, and foam of yuzu

King crab – piment – wasabi

Poached kingkrab salad in a can, served with wasabi and grilled pimento, salted wasabi, flakes of rye from Knuthenlund

Squid – bonito

Poached squid and baked on a salted stone, caviar oyster crème, Oscientra caviar, fresh lime and bonito flakes

Langoustine – Juniper
Langoustine from Læsø island (the biggest in the area), caramelized in sugar and salt and served with roasted juniper, dip of sour cream lemon

Tomato

Juice of tomato infuse with basil taste

Monkfish – Rose hip

Inspired from the autumn, Salted monkfish cheeks, with flowers from the summer. Marinated in hip roses syrup. Served with an excellent 2012 Savennières ”Les Vieux Clos”, from Nicolas Joly – Loire, France.

Gold fish (live & death)

Salted hake filet with powder of bakskuld (Danish dried and smoked fish) and leaves of gold

Fish & chips (St John street inspired)

Cod tail with freeze dried apple vinegar, pickle made of Judas ears mushroom, and powder of dried sweet peas from the summer on Læsø, pickles of mushroom in a tube

Cod – truffle

Baked cod filet, caramelized and infused with truffle, stabilize apple vinegar and parsley oil, caramelized mornay sauce and summer truffle from Italy

Turbot – Mustard
Pan fried turbot served with pickled beetroot gel, dried mustard and nasturtium

Langoustine cocktail from Læsø

Roasted shells of langoustine, served with dry ice there give you the third aroma

Foie gras – cep mushroom
‘’two worlds’’

Foie gras cream (from an organic farm in Spain – takes 1 year to produce) with sherry gel, roasted brioche and cep mushroom. Served in an ironic way in an ‘embuc’ just like the goose get fed.

Rotten Lamb Brain

Mousse of lamb brains and foie gras

Served with Lemon ants roasted mealworms, lemon thyme.
And edible skull made of roasted onions and freeze dried white wine vinegar

Lamb tongue – ramsons

Poach lamb tongue, with blanket of ramsons, buratta of lam milk, radish and beet herb

Cow’s udder

Poach and pan-fried udder served with a milk foam, made from the milk from the udder, dried udder and truffle. The lookalike cow skin is made of cauliflower and truffle.

Grilled Hearts

Grilled Lamb hearts, infused with rosemary and roasted in vadouvan

”Alice in Wonderland”

Quince the served with powder of hay baked apple and freeze dried cobra snake (the story to shrink)

Chickens toes – rhubarb

Confit and deep-fried chicken toes, dusted with rhubarb and cucumber

2008 Chateau Musar Rouge, Gaston Hochar – Bekaa Valley, Lebanon

Kobe beef – A5

Kobe beef grilled on Japanese charcoal and finished with brown butter on top

Sausage – ketchup
Sausage with ketchup made from summer tomatoes, thin slices of fresh olives

Duroc – bbq

Grilled Duroc ribs served with BBQ made of black miso and pine shoots. eat with the hands

’Dumpling’’ – sesame

Sticky dumpling with pork shank sesame and chili

Oxtail bone marrow

Oxtail soup with deep-fried reindeer moss, star anise, apple vinegar, lemon thyme and smoked bone marrow

Pizza – Joselito

Cracker with gel of tomato and basil, joselito ham from 2006 and pecorino whit white truffle

Comte 18 months – mealworms

‘’Ravioli’’ of Comte cheese, roasted meal worms and mushrooms pure

Brie de Meaux & Læsø

Freeze dried brie de meaux, ice cream shell of brie and a hot cream of brie de with berries and honey from Læsø

” Lunch time ”

Cheese ‘’sandwich’’: bread made of 100% nuts, marmalade made of kumquats, and cheese slice make of white chocolate and fresh cheese gel

Chocolate – Stilton

Chocolate mousse made from Mikkel Friis holm, chocolate La dalia 80%.
Salt crystals and freeze dried Stilton. Coated with frozen Stilton from Niels yard in England

4 x Citrus

Granite made of yuzu, mandarin, blodorange and grape fruit

Vanilla – olive oil – caviar

Vanilla ice crème made of the worlds best vanilla gran cru Bora Bora. Served with flakes of black olive and sea salt, syrup made of olive and licorice. Finish with Terraliva Olive oil

Yoghurt – tarragon
‘’Footprints in the snow’’: Inspired by the Danish singer Søs fenger, yoghurt, yoghurt ice cream, yoghurt meringue frozen and soft, dried tarragon and tarragon syrup

The Danish fields & raw milk: 1# serving
Milk ice cream made of only raw milk, pipettes with raw milk

The Danish fields & raw milk: 2# serving
The burnt Danish fields, 3 kind
Grass field (made of burnt hay)
Rape field ( Sorbet made of rapeseed oil)
Corn field ( Ice crème made of roasted corn) All topped with burnt hay.

The painting

Edible canvas, with 4 different colors
Taste of salted caramel, Taste of lemon, Taste of pistachio and almond
Taste

Rose – After8

Rose from grandmothers garden with white chocolate rose with the taste of after 8

Fishing

Earthworms, made of apple juice

Sunday Cake ” Brunsviger”

Salted yeast cake, soft ice infused with waffles and espuma of brown sugar

Chocolate truffle

‘’My annoying little brother’’
Fake face with the taste of dark chocolate, orange and Cointreau

Thai ice

# Københavnerstang (passion syrup, pine apple and cream)
# salted hazelnuts (cream infused with hazelnuts)

#Cream and berries (cream and pickle berries from the summer from Læsø)

The Alchemist story is not only about experience, innovation and creativity but it’s menu is also unique in the use of top quality products: the biggest Danish langoustines, Kobe beef, the most famous ham from Spain, truffles from Italy, caviar, unpasteurized Danish milk and organic Spanish foie gras.

Passion for his story and art

Although reducing the experience to 35 top-servings would be an idea, Rasmus really surprised us in a very positive way. His tasting menu with 45 creative servings is special and often contrasts with the local Nordic Cuisine but never neglects the fact to use top produce from the area in combination with the best from all around the world. Rasmus and his team will lead you on a creative, magical, sometimes playful and most importantly tasteful and memorable meal. The chef is always looking for technical excellence in his passion for his story and his artwork. Focussing on a flavourful experience, this young chef is born to become a culinary artist. From Experience to Innovation – meet the Alchemist!

Be-Gusto

Be-Gusto score:                     17/20

Be-Gusto value for money: 17/20

Århusgade 22
2100 Copenhagen, Denmark
Phone: +45 51 93 56 23
www.restaurant-alchemist.dk

Original review made for wbpstars.com. Discover the ultimate guide for food lovers, travellers and the restaurant business. Discover many thousands of images and hundreds of films of the most amazing culinary wonders in the world. An exclusive documentation of the very best.

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