Comments on: Restaurationen – Classic Danish Cuisine http://verygoodfood.dk/2008/01/20/restaurationen/ The personal blog of Trine Lai - foodie, epicure and excellent eats enthusiast blogging about great places to dine Sat, 19 May 2012 10:11:36 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Thomas Damgaardhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-467 Thomas Damgaard Sun, 01 Jun 2008 09:48:10 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-467 Lord Rodney, hvordan laver du hyldeblomstkapers? Jeg har ikke været i stand til at finde en opskrift. Lord Rodney, hvordan laver du hyldeblomstkapers? Jeg har ikke været i stand til at finde en opskrift.

]]> By: Lord Rodneyhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-463 Lord Rodney Fri, 01 Feb 2008 08:42:14 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-463 This time I am too late. But For what I had to eat It was pretty clear that Noma is not the best place for big powerful red wines. Mostly their kitchen is based on seafood and greens. No doubt Champagne is the best all-round partner with most of their food. I am sure you like that(hey, a lot of Pinot Noir in Champagne too ;-) ) Also I would choose some wines from Austria. the whites are great and crisp and the red have good balance and are not too heavy. I look forward to read about it, trine :-)) This time I am too late. But For what I had to eat It was pretty clear that Noma is not the best place for big powerful red wines. Mostly their kitchen is based on seafood and greens. No doubt Champagne is the best all-round partner with most of their food. I am sure you like that(hey, a lot of Pinot Noir in Champagne too ;-) ) Also I would choose some wines from Austria. the whites are great and crisp and the red have good balance and are not too heavy. I look forward to read about it, trine :-) )

]]> By: Trinehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-448 Trine Thu, 31 Jan 2008 09:11:41 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-448 Fast reply!! Do you have a recommendation for what to drink today, then? Fast reply!!
Do you have a recommendation for what to drink today, then?

]]> By: Lord Rodneyhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-447 Lord Rodney Thu, 31 Jan 2008 09:06:09 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-447 Yes, we are quite heavy drinkers :p Yes, we are quite heavy drinkers :p

]]> By: Trinehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-446 Trine Thu, 31 Jan 2008 09:02:18 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-446 Thanks Soooo much. The menu sounds great! I've been blessed with some of your dishes but certainly not all of them. My goodness - did you drink all that including your own fine bottle?Hej Johannes! JA, ikke :-D Mange tak for din kommentar. Bare det bliver lige så godt i dag. Det er jeg dog ikke i tvivl om det gør. ;-)Trine Thanks Soooo much. The menu sounds great! I’ve been blessed with some of your dishes but certainly not all of them. My goodness – did you drink all that including your own fine bottle?

Hej Johannes!
JA, ikke :-D Mange tak for din kommentar.
Bare det bliver lige så godt i dag. Det er jeg dog ikke i tvivl om det gør. ;-)

Trine

]]> By: Johanneshttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-445 Johannes Wed, 30 Jan 2008 19:33:20 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-445 Heysan,Det ser sgu vildt lækkert ud!!Fantastisk ;-)/Johannes Heysan,

Det ser sgu vildt lækkert ud!!

Fantastisk ;-)

/Johannes

]]> By: Lord Rodneyhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-449 Lord Rodney Wed, 30 Jan 2008 09:51:40 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-449 Trine...you live well :-)Here we go:Snacks: Kartofler med østersremoulade, syltet & røget vagtelæg. Æbleskiver med svinebryst & kvædepuréTatar og skovsyre Aromatisk enebær og estragonemulsionKnivmuslinger og persille Peberrod og KærnemælkMælke skind og porre Rapsolie og trøffel fra GotlandJumfruhummer og "söl" Rug og østersHavtaske og tang Grøntsager i stokRensdyr og selleri Sødskærm og hyldeblomstkapersDanske osteTyttebær og honningkage Ristet høVarme rødbeder og sagogryn Malt og estragonTil kaffen 35 år gammel Springbank Whiskey og flødebolle med rødbedeskum.Vinmenu:NV Champagne Brut Blanc de Blancs Jacques Lassaigne MontgueuxNV Champagne Brut Nature Blanc de Blancs "Terre du Vertus" Larmandier-Bernier Vertus2000 Champagne Brut Blanc de Blancs Grand Cru Lauonis Le Mesnil-sur-Oger2006 Riesling "Stenmassl" Fred Loimer Kamptal2000 Champagne Grand Cru Marguet Ambonnay2003 Domaine de la Grange des Péres Languedoc-RoussillonNV Champagne demi-Sec Fleury Courteron1999 Rich Reserve Veuve Clicquot Ponsardin Reimsegen medbragt vin: gammel Krug Rosé:-) Trine…you live well :-)

Here we go:

Snacks:
Kartofler med østersremoulade, syltet & røget vagtelæg. Æbleskiver med svinebryst & kvædepuré

Tatar og skovsyre
Aromatisk enebær og estragonemulsion

Knivmuslinger og persille
Peberrod og Kærnemælk

Mælke skind og porre
Rapsolie og trøffel fra Gotland

Jumfruhummer og “söl”
Rug og østers

Havtaske og tang
Grøntsager i stok

Rensdyr og selleri
Sødskærm og hyldeblomstkapers

Danske oste

Tyttebær og honningkage
Ristet hø

Varme rødbeder og sagogryn
Malt og estragon

Til kaffen 35 år gammel Springbank Whiskey og flødebolle med rødbedeskum.

Vinmenu:

NV Champagne Brut Blanc de Blancs
Jacques Lassaigne
Montgueux

NV Champagne Brut Nature Blanc de Blancs “Terre du Vertus”
Larmandier-Bernier
Vertus

2000 Champagne Brut Blanc de Blancs Grand Cru
Lauonis
Le Mesnil-sur-Oger

2006 Riesling “Stenmassl”
Fred Loimer
Kamptal

2000 Champagne Grand Cru
Marguet
Ambonnay

2003 Domaine de la Grange des Péres
Languedoc-Roussillon

NV Champagne demi-Sec
Fleury
Courteron

1999 Rich Reserve
Veuve Clicquot Ponsardin
Reims

egen medbragt vin: gammel Krug Rosé
:-)

]]> By: Trinehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-450 Trine Tue, 29 Jan 2008 16:14:13 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-450 True, Burgundies are not exactly cheap. I need to study Californian PN. In my memory I have only too oaked-tasting experiences from over seas wines. Thanks for the tip!Yum yum - looking forward to the nomappetizer ;-) The little star dust I can linger on until my own meal later this week :-D True, Burgundies are not exactly cheap.
I need to study Californian PN. In my memory I have only too oaked-tasting experiences from over seas wines. Thanks for the tip!

Yum yum – looking forward to the nomappetizer ;-) The little star dust I can linger on until my own meal later this week :-D

]]> By: Lord Rodneyhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-451 Lord Rodney Tue, 29 Jan 2008 10:19:41 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-451 I won't trey to "colour" you in any way but now that you made your own note I couldn't agree with you more!! Bordeaux is okay but really Pinot Noir is King! For my part I am nuts about California Pinot Noir, also Burgundy prices are through the roof! As for the Noma program in danish I will write it up here this evening! Drool drool! :-) I won’t trey to “colour” you in any way but now that you made your own note I couldn’t agree with you more!! Bordeaux is okay but really Pinot Noir is King! For my part I am nuts about California Pinot Noir, also Burgundy prices are through the roof! As for the Noma program in danish I will write it up here this evening! Drool drool! :-)

]]> By: Trinehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-455 Trine Mon, 28 Jan 2008 21:42:59 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-455 But noma's celebration menu is also very welcome here in Danish, Mr Lord Rodney ;-) :-)Anyway, I drank the La Reserve on Saturday and liked it a lot, but not as much as love Burgundy. It opened after two hours and was very pleasing, some but restrained fruit, not enough I believe, and it never got to my mid-palate, which appeared a bit strange to me. I noted cassis, cherries and coffee beans(!), a god deal of acidity (some at the back of my teeth), fine tannins and a very long finish. This is written from memory as I, sadly, cannot find where I wrote my notes. Conclusion is - I get much more sophistication and pleasure from Burgundy for the same amount of money. Hmm. But noma’s celebration menu is also very welcome here in Danish, Mr Lord Rodney ;-) :-)

Anyway, I drank the La Reserve on Saturday and liked it a lot, but not as much as love Burgundy. It opened after two hours and was very pleasing, some but restrained fruit, not enough I believe, and it never got to my mid-palate, which appeared a bit strange to me. I noted cassis, cherries and coffee beans(!), a god deal of acidity (some at the back of my teeth), fine tannins and a very long finish. This is written from memory as I, sadly, cannot find where I wrote my notes. Conclusion is – I get much more sophistication and pleasure from Burgundy for the same amount of money. Hmm.

]]> By: Lord Rodneyhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-460 Lord Rodney Mon, 28 Jan 2008 09:06:17 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-460 Well I have the menu card still, but it's in Danish, and a lot of the stuff I have no clue what's called in English. We did have that dish with a razor clam in green jelly :-) You could mail me if you want it. there sure was some nice dishes!About the wine. No I don't think it's too early at all. It's the second wine from Leoville Barton, and from 2001. These wines were meant to be drunk in their early life. A few of the second wines in Bordeaux ages well but not really as a general rule. Well I have the menu card still, but it’s in Danish, and a lot of the stuff I have no clue what’s called in English. We did have that dish with a razor clam in green jelly :-) You could mail me if you want it. there sure was some nice dishes!

About the wine. No I don’t think it’s too early at all. It’s the second wine from Leoville Barton, and from 2001. These wines were meant to be drunk in their early life. A few of the second wines in Bordeaux ages well but not really as a general rule.

]]> By: Trinehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-457 Trine Sat, 26 Jan 2008 17:52:07 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-457 @The Lord Oh, I'd love to just a little about the food you ate at noma for New Year's. Please. Krug is definitely on my wish list!Thanks a lot for your Haut Brion TN! In a minute I'm opening a 2001 La Réserve de Léoville Barton, which will be first time I try St. Julien. I'm excited. (Probably, you'd say it's way too early now?)No, have never visited Mark Squire's Wineboard. I'm sure, though, that Voodoo Child knows where. ;-)@Voodoo Child Happy to see you around here! Thanks for your note. If you don't drink Bordeaux these, then what do you drink? @The Lord
Oh, I’d love to just a little about the food you ate at noma for New Year’s. Please. Krug is definitely on my wish list!

Thanks a lot for your Haut Brion TN! In a minute I’m opening a 2001 La Réserve de Léoville Barton, which will be first time I try St. Julien. I’m excited. (Probably, you’d say it’s way too early now?)

No, have never visited Mark Squire’s Wineboard. I’m sure, though, that Voodoo Child knows where. ;-)

@Voodoo Child
Happy to see you around here! Thanks for your note. If you don’t drink Bordeaux these, then what do you drink?

]]> By: Voodoo Childhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-456 Voodoo Child Sat, 26 Jan 2008 15:09:56 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-456 I had the pleasure of tasting a Haut Brion 1975 with Rasmus, it was great so was Mouton Rothschilds in the same vintage, these wines needs loads of time, I have tasted La Mission Haut Brion 1983 a great wine too, but that was long ago, I never drink Bordeaux these days. I had the pleasure of tasting a Haut Brion 1975 with Rasmus, it was great so was Mouton Rothschilds in the same vintage, these wines needs loads of time, I have tasted La Mission Haut Brion 1983 a great wine too, but that was long ago, I never drink Bordeaux these days.

]]> By: Lord Rodneyhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-459 Lord Rodney Sat, 26 Jan 2008 12:39:00 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-459 Hello TrineYes I'm Lord Rodney, guess there's no hiding. Are you a lurker on Mark Squires Wineboard? ;-)I completley agree with you about the mistakes/cold service issue. Small mistakes like that dosen't bother me at all. We had "perfect" service at Kong Hans but boy was it impersonal!I found my old note on the Haut-Brion:"1975 Château Haut-Brion, GravesColour: Dark ruby with a orange edge. very beautifulNose: Ahh! many layers of forest in the autumn, mushrooms and sweet notes of tobacco, wet soil and dried berries. This wine just kept growing and growing. For a while all we did was sniff it!Taste: Oh well we had to drink. This was silk in the xtreme! Darker than Burgundy but some of the texture was not far from Burgundy at all. This wine was very much alive. Mature but very much alive. It is fantastic now I think it can last even longer. 95pts"The 1975 Is a very strong vintage for Haut-Brion(and even more so for La Mission)It has plenty of fruit still. I would have no worries in saving this wine further. It's been years since I had the '90 Mission but I would guess that it's quite different from the much older Haut-Brion.I called Noma months in advance to ask if they did a New Year dinner. They told me they had done it a few years. A fantastic evening that amongst other things included 7 Champagnes in the wine menu. AND they also let me bring my own Champagne. An old bottle of Krug Rosé :-) Hello Trine

Yes I’m Lord Rodney, guess there’s no hiding. Are you a lurker on Mark Squires Wineboard? ;-)

I completley agree with you about the mistakes/cold service issue. Small mistakes like that dosen’t bother me at all. We had “perfect” service at Kong Hans but boy was it impersonal!

I found my old note on the Haut-Brion:

“1975 Château Haut-Brion, Graves

Colour: Dark ruby with a orange edge. very beautiful

Nose: Ahh! many layers of forest in the autumn, mushrooms and sweet notes of tobacco, wet soil and dried berries. This wine just kept growing and growing. For a while all we did was sniff it!

Taste: Oh well we had to drink. This was silk in the xtreme! Darker than Burgundy but some of the texture was not far from Burgundy at all. This wine was very much alive. Mature but very much alive. It is fantastic now I think it can last even longer.
95pts”

The 1975 Is a very strong vintage for Haut-Brion(and even more so for La Mission)It has plenty of fruit still. I would have no worries in saving this wine further. It’s been years since I had the ’90 Mission but I would guess that it’s quite different from the much older Haut-Brion.

I called Noma months in advance to ask if they did a New Year dinner. They told me they had done it a few years. A fantastic evening that amongst other things included 7 Champagnes in the wine menu. AND they also let me bring my own Champagne. An old bottle of Krug Rosé :-)

]]> By: Trinehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-458 Trine Fri, 25 Jan 2008 22:11:52 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-458 Hello Rasmus (- or Lord should I say? ;-) )Thanks very much for your comment. I means a lot to me what you say.The service at Restaurationen. You know, one waiter was familiar to me. Very formal, no show of feelings or facial expression. I've seen this person before and I'm so annoyed that I don't recall where that was. But the person didn't wait our table though. There was a misunderstanding about our glass of 2005 Jean et Gilles Lafouge, Auxey-Duresses Blanc, ”Les Hautes”, Burgundy but we got that sorted out, and also I do prefer that people make a (small) mistakes than people who are too impersonal. I loved that Bo was generous in informing us of many details like facts about his home made pork, and where he buys the wines, which was great and so much more human.Yummi, your 1975 Château Haut Brion. :-D How would you compare it to the 1990 La Mission? Any fruit left?noma on new year's eve. How jealous can I be?? I did check, actually, but way too late. I just thought they were closed that evening.Really hope to see you back here!!Best Trine Hello Rasmus (- or Lord should I say? ;-) )

Thanks very much for your comment. I means a lot to me what you say.

The service at Restaurationen. You know, one waiter was familiar to me. Very formal, no show of feelings or facial expression. I’ve seen this person before and I’m so annoyed that I don’t recall where that was. But the person didn’t wait our table though.
There was a misunderstanding about our glass of 2005 Jean et Gilles Lafouge, Auxey-Duresses Blanc, ”Les Hautes”, Burgundy but we got that sorted out, and also I do prefer that people make a (small) mistakes than people who are too impersonal. I loved that Bo was generous in informing us of many details like facts about his home made pork, and where he buys the wines, which was great and so much more human.

Yummi, your 1975 Château Haut Brion. :-D How would you compare it to the 1990 La Mission? Any fruit left?

noma on new year’s eve. How jealous can I be?? I did check, actually, but way too late. I just thought they were closed that evening.

Really hope to see you back here!!

Best
Trine

]]> By: Rasmus Rodneyhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-454 Rasmus Rodney Thu, 24 Jan 2008 16:05:20 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-454 Hello Trine!What a great page you have! I have only been reading your reviews for a few days but really enjoy your notes! I was very inspired by your notes on Restaurant Noma and my fiancee and I went there on New Years Eve for the first time....fantastic!Anyway! I am glad you liked Restaurationen :-) I have been there three times over the last three years or so. It's an classic style which I love very much along with stuff like Kiin Kiin and Noma which could not be much more different. I like your notes on the food. Sounds very nice! Also I understand that you both had some problems with amounts of food they serve! I like nice portions but it IS over the top. And the desserts from Lisbeth is always 3-4 quite big desserts! One or two would have been enough. You have a great wine to go with you meal too! You wrote a very good and personal tasting note on the 'Misson I think. I am in the winetrade myself and enjoyed that part too. Funny enough We normally don't drink a lot of Bordeaux but last time we went to restaurationen we had a 1975 Château Haut-Brion. Same owner and right next to Château La Mission Haut-Brion. The only thing we didn't like last time was one of the waiters. almost a rough and not very friendly kind of service from that person. You should not have that unpleasent feeling from a waiter in a restaurant on that level(or any other for that matter) Otherwise great place. How did you find the service? Could this be one of the reasons for the lost Michelin star?Well star or not we WILL be comming back when we feel we can afford it. Thank you again for this great site :-)Kind regardsRasmus Rodney Hello Trine!

What a great page you have! I have only been reading your reviews for a few days but really enjoy your notes! I was very inspired by your notes on Restaurant Noma and my fiancee and I went there on New Years Eve for the first time….fantastic!

Anyway! I am glad you liked Restaurationen :-) I have been there three times over the last three years or so. It’s an classic style which I love very much along with stuff like Kiin Kiin and Noma which could not be much more different. I like your notes on the food. Sounds very nice! Also I understand that you both had some problems with amounts of food they serve! I like nice portions but it IS over the top. And the desserts from Lisbeth is always 3-4 quite big desserts! One or two would have been enough. You have a great wine to go with you meal too! You wrote a very good and personal tasting note on the ‘Misson I think. I am in the winetrade myself and enjoyed that part too. Funny enough We normally don’t drink a lot of Bordeaux but last time we went to restaurationen we had a 1975 Château Haut-Brion. Same owner and right next to Château La Mission Haut-Brion. The only thing we didn’t like last time was one of the waiters. almost a rough and not very friendly kind of service from that person. You should not have that unpleasent feeling from a waiter in a restaurant on that level(or any other for that matter) Otherwise great place. How did you find the service? Could this be one of the reasons for the lost Michelin star?

Well star or not we WILL be comming back when we feel we can afford it. Thank you again for this great site :-)

Kind regards

Rasmus Rodney

]]> By: dragonlifehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-466 dragonlife Wed, 23 Jan 2008 01:20:45 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-466 Cheers Rine! Will start right away! Don't get too upset with the large e-mails! Cheers Rine!
Will start right away!
Don’t get too upset with the large e-mails!

]]> By: Trinehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-465 Trine Tue, 22 Jan 2008 21:45:49 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-465 Great Robert-Gilles and very kind of you! Did you know that Burgundy is my favourite wine region? Please, feel free to write me at verygoodfood at gmail dot com - hope that's readable ;-) Great Robert-Gilles and very kind of you! Did you know that Burgundy is my favourite wine region? Please, feel free to write me at verygoodfood at gmail dot com – hope that’s readable ;-)

]]> By: dragonlifehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-464 dragonlife Tue, 22 Jan 2008 10:36:22 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-464 Dear Trine! Greetings! Could you please e-mail me so that I can send you a few pics at a time as they are fairly big. I have pictures of my brother's restaurant and food, some pictures of other restaurants cuisine in Chalon sur Saone, some pictures of wines of the Cote Chalonnaise (my home village) and a few miscellaneous ones! Cheers, robert-Gilles Dear Trine!
Greetings!
Could you please e-mail me so that I can send you a few pics at a time as they are fairly big.
I have pictures of my brother’s restaurant and food, some pictures of other restaurants cuisine in Chalon sur Saone, some pictures of wines of the Cote Chalonnaise (my home village) and a few miscellaneous ones!
Cheers,
robert-Gilles

]]> By: Trinehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-453 Trine Mon, 21 Jan 2008 20:52:38 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-453 I'd love to see those photos, Robert-Gilles! You're right, and the word of mouth is always the best way. I only turn to the guides when I haven't other sources.Thanks, Jesper. :-) Bo has his own style, that's for sure.I am quite happy with my new lens, but I need more practice. It's a bit difficult because the camera display is very small and so I need to learn to use it the proper way with ISO, aperture of the diaphragm yeah and all that stuff. Maybe I should sign up for that photo training at work... ;-) Happy new year, Julot, my very best wishes for your 2008. I’d love to see those photos, Robert-Gilles! You’re right, and the word of mouth is always the best way. I only turn to the guides when I haven’t other sources.

Thanks, Jesper. :-) Bo has his own style, that’s for sure.

I am quite happy with my new lens, but I need more practice. It’s a bit difficult because the camera display is very small and so I need to learn to use it the proper way with ISO, aperture of the diaphragm yeah and all that stuff. Maybe I should sign up for that photo training at work… ;-) Happy new year, Julot, my very best wishes for your 2008.

]]> By: Juliot-les-pinceauxhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-452 Juliot-les-pinceaux Mon, 21 Jan 2008 07:37:30 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-452 It looks like somebody had a new lens for christmas! Are you happy with it?Happy New Year! It looks like somebody had a new lens for christmas! Are you happy with it?

Happy New Year!

]]> By: Jesperhttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-462 Jesper Mon, 21 Jan 2008 07:09:12 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-462 Great report, Trine! I've been wanting to try Restaurationen ever since I heard Bo in the radio a couple of years ago. It just haven't worked out yet - there are so many places to choose from in town. Great report, Trine! I’ve been wanting to try Restaurationen ever since I heard Bo in the radio a couple of years ago. It just haven’t worked out yet – there are so many places to choose from in town.

]]> By: dragonlifehttp://verygoodfood.dk/2008/01/20/restaurationen/#comment-461 dragonlife Mon, 21 Jan 2008 02:08:06 +0000 http://verygoodfood.wordpress.com/2008/01/20/restaurationen/#comment-461 Dear Trine! Do not worry about Michelin stars. As a French man I can tell you they have become one of the biggest scams in the gastronoic world. My own brother who has his restaurant in Simandre, a village in Bourgogne has become allergic to these big (business-oriented) guides and does very well without them! I'll send you pics of his restaurant and food ifyou are interested!1990 La Mission Haut Brion, Graves Grand Cru Classé: now that is an expensive wine! And probably at its best now!I would happy just to drink it with Foie Gras, Chardonnay Syrup and French Walnuts!MInd you, I wouldn't let the sweetbreads away from my groping hands!Great report! Cheers, Robert-Gilles Dear Trine!
Do not worry about Michelin stars.
As a French man I can tell you they have become one of the biggest scams in the gastronoic world.
My own brother who has his restaurant in Simandre, a village in Bourgogne has become allergic to these big (business-oriented) guides and does very well without them!
I’ll send you pics of his restaurant and food ifyou are interested!

1990 La Mission Haut Brion, Graves Grand Cru Classé: now that is an expensive wine! And probably at its best now!

I would happy just to drink it with Foie Gras, Chardonnay Syrup and French Walnuts!

MInd you, I wouldn’t let the sweetbreads away from my groping hands!

Great report!
Cheers,
Robert-Gilles

]]>