Comments on: Nouveau is Nouveau! http://verygoodfood.dk/2007/09/14/nouveau-2/ The personal blog of Trine Lai - foodie, epicure and excellent eats enthusiast blogging about great places to dine Mon, 30 Jan 2012 14:24:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Trinehttp://verygoodfood.dk/2007/09/14/nouveau-2/#comment-268 Trine Mon, 17 Sep 2007 20:21:27 +0000 http://verygoodfood.wordpress.com/2007/09/14/nouveau-2/#comment-268 I see your point (I think), Allan. The competition is though with the many brilliant temptations we are blessed with here in CPH. I will be interesting to follow, but my bet is that there's room for Nouveau and this type of cuisine ;-)I'm aware that you know the term "øllebrød" now, Laurent. ;-) I wonder if you're able to pronounce it. OK - that was unfair... ;-)As for <a href="http://www.soerenk.dk/" rel="nofollow">Søren K</a>, haven't been there for ages (5-6 years?) but the lunch I had was very good. It was a Saturday and it's still open for lunch on Saturdays according to the (Danish) website. I'm not sure it's still the same owner and chef as when it opened in the building of <a href="http://www.kb.dk/en/dia/index.html" rel="nofollow">The Black Diamond</a> in 1999. The type of cuisine is without the use of fond. Thanks for mentioning it, I might go there next time I need a nice Saturday lunch. I see your point (I think), Allan. The competition is though with the many brilliant temptations we are blessed with here in CPH. I will be interesting to follow, but my bet is that there’s room for Nouveau and this type of cuisine ;-)

I’m aware that you know the term “øllebrød” now, Laurent. ;-) I wonder if you’re able to pronounce it. OK – that was unfair… ;-)

As for Søren K, haven’t been there for ages (5-6 years?) but the lunch I had was very good. It was a Saturday and it’s still open for lunch on Saturdays according to the (Danish) website. I’m not sure it’s still the same owner and chef as when it opened in the building of The Black Diamond in 1999. The type of cuisine is without the use of fond. Thanks for mentioning it, I might go there next time I need a nice Saturday lunch.

]]> By: Allanhttp://verygoodfood.dk/2007/09/14/nouveau-2/#comment-269 Allan Mon, 17 Sep 2007 16:12:49 +0000 http://verygoodfood.wordpress.com/2007/09/14/nouveau-2/#comment-269 I'm not arguing whether or not the food is good as I haven't tried it. However a lot of people are searching through various restaurants' websites to figure out where to go and I just don't find their "tag line" (the words I've quoted) to have any relative advantedge over other restaurants. It's quite easy to see where e.g. Era Ora, Kong Hans, Noma, Geranium, Paustian etc are going but not Nouveau in my humble opinion.It might just be me. I’m not arguing whether or not the food is good as I haven’t tried it. However a lot of people are searching through various restaurants’ websites to figure out where to go and I just don’t find their “tag line” (the words I’ve quoted) to have any relative advantedge over other restaurants.
It’s quite easy to see where e.g. Era Ora, Kong Hans, Noma, Geranium, Paustian etc are going but not Nouveau in my humble opinion.

It might just be me.

]]> By: Laurenthttp://verygoodfood.dk/2007/09/14/nouveau-2/#comment-270 Laurent Mon, 17 Sep 2007 14:34:02 +0000 http://verygoodfood.wordpress.com/2007/09/14/nouveau-2/#comment-270 Nice website (pictures are great). Hope they'll do some translations in english soon... (no Trine, i still can't understand danish even after my excellent weekend :o)... just a few words have enriched my vocabulary but i need some others... :o)This confirms the next places i wanna try : Geranium and Nouveau.I saw a restaurant walking on the banks : Soren K. Any feedback on this one ?Greetings Laurent Nice website (pictures are great). Hope they’ll do some translations in english soon… (no Trine, i still can’t understand danish even after my excellent weekend :o )… just a few words have enriched my vocabulary but i need some others… :o )

This confirms the next places i wanna try : Geranium and Nouveau.

I saw a restaurant walking on the banks : Soren K. Any feedback on this one ?

Greetings
Laurent

]]> By: Trinehttp://verygoodfood.dk/2007/09/14/nouveau-2/#comment-271 Trine Sun, 16 Sep 2007 19:10:37 +0000 http://verygoodfood.wordpress.com/2007/09/14/nouveau-2/#comment-271 Hmm. I really loved the food and would come for it and for the very personal and cosiness of it. :-)Reading the September menu I would consider swapping the cheese dish with another starter instead. That would make the price for the menu very attractive considering the level of the food here. Hmm. I really loved the food and would come for it and for the very personal and cosiness of it. :-)

Reading the September menu I would consider swapping the cheese dish with another starter instead. That would make the price for the menu very attractive considering the level of the food here.

]]> By: Allanhttp://verygoodfood.dk/2007/09/14/nouveau-2/#comment-272 Allan Sat, 15 Sep 2007 11:18:14 +0000 http://verygoodfood.wordpress.com/2007/09/14/nouveau-2/#comment-272 It is nice to see that finally they have their website up and running. It is easy to understand why it took them from April to September to update such a detailed website ... :)Regarding the food I noticed that on their website they write: "We find it important to use only the best products and we cooperate with several Danish meat, poultry and vegetable producers". What strikes me when reading that is I find it hard to see how they'll compete with a lot of the michelin restaurants that have a clear vision and also select the best products etc. I just can't seem to find their 'relative advantedge' or what would make them stand out.I'm not sure whether or not I make sense :) It is nice to see that finally they have their website up and running. It is easy to understand why it took them from April to September to update such a detailed website … :)

Regarding the food I noticed that on their website they write:
“We find it important to use only the best products and we cooperate with several Danish meat, poultry and vegetable producers”.
What strikes me when reading that is I find it hard to see how they’ll compete with a lot of the michelin restaurants that have a clear vision and also select the best products etc.
I just can’t seem to find their ‘relative advantedge’ or what would make them stand out.

I’m not sure whether or not I make sense :)

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