Pinterest

Utforsk disse og flere idéer!

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

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.

Chef David Johansen (Kokkeriet) prepared this main course consisting of grilled veal and cabbage, peas, and oyster. Served with the Kay Bojesen dinner knife and dinner fork  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef David Johansen (Kokkeriet) prepared this main course consisting of grilled veal and cabbage, peas, and oyster. Served with the Kay Bojesen dinner knife and dinner fork Kay Bojesen Grand Prix cutlery. Danish Design.

Land: Gris med havgus, morkel og porre   Allan Poulsen, Nimb Louise

Land: Gris med havgus, morkel og porre Allan Poulsen, Nimb Louise

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.

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

Apartment 34 - Your ultimate source for style, fashion, living and beauty

Apartment 34 - Your ultimate source for style, fashion, living and beauty

1. ret

1. ret

Chef Morten Falk (Kadeau) prepared this main course consisting of veal tartar on toast, pickled vegetables, and oysters. Served with Kay Bojesen's dinner fork and dinner knife.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Morten Falk (Kadeau) prepared this main course consisting of veal tartar on toast, pickled vegetables, and oysters. Served with Kay Bojesen's dinner fork and dinner knife. Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Karlos Enrique Ponte Maldonado (Taller) prepared this dessert with cheese juice marinated herbs. Served with the Kay Bojesen cake fork and jam spoon  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Karlos Enrique Ponte Maldonado (Taller) prepared this dessert with cheese juice marinated herbs. Served with the Kay Bojesen cake fork and jam spoon Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Daniel Kruse (Molen) prepared this dessert for the dessert competition at Sol over Gudhjem 2016. His dessert consists of green strawberries, licorice, honey, and wild herbs. Twisted bread á la pain au chocolat. Served with Kay Bojesen's jam spoon and cake fork.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Daniel Kruse (Molen) prepared this dessert for the dessert competition at Sol over Gudhjem 2016. His dessert consists of green strawberries, licorice, honey, and wild herbs. Twisted bread á la pain au chocolat. Served with Kay Bojesen's jam spoon and cake fork. Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Morten Falk (Kadeau) prepared this dessert consisting of a pie with Danish rhubarbs, strawberries, and elder to the right. To the left; waffles with ice cream, goat fraiche, and lemon.  Served with the Kay Bojesen cake fork.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Morten Falk (Kadeau) prepared this dessert consisting of a pie with Danish rhubarbs, strawberries, and elder to the right. To the left; waffles with ice cream, goat fraiche, and lemon. Served with the Kay Bojesen cake fork. Kay Bojesen Grand Prix cutlery. Danish Design.

Bornholm har mange lokale fødevareproducenter i særklasse - og en bornholmsk restaurant har for nylig fået en Michelin-stjerne. Velkommen til gourmet-øen Bornholm. #gourmet #visitbornholm #spisdegglad #deterdejligåværenorskidanmark

Bornholm har mange lokale fødevareproducenter i særklasse - og en bornholmsk restaurant har for nylig fået en Michelin-stjerne. Velkommen til gourmet-øen Bornholm. #gourmet #visitbornholm #spisdegglad #deterdejligåværenorskidanmark

Gudhjem 48_mini.jpg

Gudhjem 48_mini.jpg

Casper Sundin, Sol over Gudhjem 2014.Kirsebærsorbet Kirsebærblomster og imiteret havtorn Cremefraiche mousse (Arla Unika)

Casper Sundin, Sol over Gudhjem 2014.Kirsebærsorbet Kirsebærblomster og imiteret havtorn Cremefraiche mousse (Arla Unika)

Golden Olive Oil

Golden Olive Oil