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Sol over Gudhjem Kokkekonkurrence 2016 Karlos Enrique Ponte Maldonado Hovedret - Røget kalveryg og østers - Sizzling i bornholmske svampeolie  - Gudhjem'sk blæretang med svampe stegt i wok  - Kumache-inspireret sauce, gul chili, myrer, kalv og tang  ...og et sted i retten indgår Arla Unika 22, da den skulle indgå, da den indgik i Mysteryboksen

Sol over Gudhjem Kokkekonkurrence 2016 Karlos Enrique Ponte Maldonado Hovedret - Røget kalveryg og østers - Sizzling i bornholmske svampeolie - Gudhjem'sk blæretang med svampe stegt i wok - Kumache-inspireret sauce, gul chili, myrer, kalv og tang ...og et sted i retten indgår Arla Unika 22, da den skulle indgå, da den indgik i Mysteryboksen

Favourite spot in Copenhagen Atelier September! Here I tried the most delicious courgette & mozzarella salad ever. And their iced coffee is fantastic too!

Favourite spot in Copenhagen Atelier September! Here I tried the most delicious courgette & mozzarella salad ever. And their iced coffee is fantastic too!

Jeppe Foldager. Kay Bojesen Grand Prix fish knife and fish fork. Photo: Henrik Freek Kvist Christensen. Kay Bojesen Grand Prix cutlery. Danish Design.

Jeppe Foldager. Kay Bojesen Grand Prix fish knife and fish fork. Photo: Henrik Freek Kvist Christensen. Kay Bojesen Grand Prix cutlery. Danish Design.

Havgussuppe med krabbe, tangsalat og pistacie fra ny menu på Langhoff & Juul i Aarhus smukt fotograferet af Jesper Rais.

Havgussuppe med krabbe, tangsalat og pistacie fra ny menu på Langhoff & Juul i Aarhus smukt fotograferet af Jesper Rais.

Chef David Johansen (Kokkeriet) prepared this dessert with baked goat cheese, sauce on rhubarb juice, angelica, and fresh rhubarbs. Served with the small and large Kay Bojesen dessert spoon.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef David Johansen (Kokkeriet) prepared this dessert with baked goat cheese, sauce on rhubarb juice, angelica, and fresh rhubarbs. Served with the small and large Kay Bojesen dessert spoon. Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Jeppe Foldager (Alberto K) prepared this dessert and won the dessert competition at Sol over Gudhjem 2016. His dessert consists of strawberries infused with forrest strawberries, licorice pearls, and meringue. Served with Kay Bojesen's jam spoon and cake fork.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Jeppe Foldager (Alberto K) prepared this dessert and won the dessert competition at Sol over Gudhjem 2016. His dessert consists of strawberries infused with forrest strawberries, licorice pearls, and meringue. Served with Kay Bojesen's jam spoon and cake fork. Kay Bojesen Grand Prix cutlery. Danish Design.

Sol over Gudhjem 2016.  Henrik Jyrk Hovedret:  Bornholmsk BBQ Dansk kalveryg - Abelone østersvinaigrette - Arla Unika 22  Miso - Limepickles - Ingefærsyltet rosenblade  Urter fra Ekkodalen

Sol over Gudhjem 2016. Henrik Jyrk Hovedret: Bornholmsk BBQ Dansk kalveryg - Abelone østersvinaigrette - Arla Unika 22 Miso - Limepickles - Ingefærsyltet rosenblade Urter fra Ekkodalen

wMonkfish-and-burnt-cabbage.jpg

wMonkfish-and-burnt-cabbage.jpg

https://flic.kr/p/a8aASK | Kartoffelmad og øl

https://flic.kr/p/a8aASK | Kartoffelmad og øl

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