The decision was made by chef Rasmus Kofoed who became influenced by his own change in diet.
It required a major overhaul, he says. “We changed the menu completely—that was the biggest challenge for me, to say goodbye to some of the signature dishes.” But ultimately “it just made more sense: My food shows the Danish landscape and my own personality, so it didn’t make sense to create meat dishes. I want to give diners the experience of food that I like to eat.
“I’m a very ambitious guy, and I was just not satisfied,” he says. “It was good, and I could probably have served it and people would have been happy. But I was just not happy with it.” But during one outing with his kids , he took the time to study a crab’s anatomy, carefully inspecting the tail, legs and claw. Back in the kitchen, he re-created the crustacean on the plate using pickled kohlrabi, arranging the cabbage to mimic legs and claws. The meat is mixed with a crab reduction, flavored with a charcoal-infused oil and dusted with seaweed powder. It’s then placed in a butter-and-herb sauce studded with caviar.
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