Klaus Thomsen:
Snack #1 - Malt bread
Klaus Thomsen:
Moss and sep
Klaus Thomsen:
Pork skin and black currant
Klaus Thomsen:
Småkager - cheese crackers w celery
Klaus Thomsen:
Liver inside a fine mesh of potato
Klaus Thomsen:
Chicken skin, roe, flake of rye bread
Klaus Thomsen:
Dehydrated carrots and søl
Klaus Thomsen:
Cod liver and caramelized milk cracker
Klaus Thomsen:
Quail egg hay smoked
Klaus Thomsen:
Something going down Josh' gob.
Klaus Thomsen:
The eatable dirt flower pot w radises and carrots
Klaus Thomsen:
Herb & Smoked Cod Roe
Klaus Thomsen:
Æbleskive + finnish small fish
Klaus Thomsen:
Fibers of veal
Klaus Thomsen:
Fermented butter, small potatoes.
Klaus Thomsen:
Elderflower salt
Klaus Thomsen:
Elderflower - stick it in the butter and eat!
Klaus Thomsen:
Wine - great picks by sommelier John Sonnichsen
Klaus Thomsen:
Peas
Klaus Thomsen:
Crab
Klaus Thomsen:
The infamous tartar
Klaus Thomsen:
Langustine & oyster mayo
Klaus Thomsen:
noma
Klaus Thomsen:
noma
Klaus Thomsen:
Eating with your hands
Klaus Thomsen:
Piney the better
Klaus Thomsen:
Birk, kål dill... I think...
Klaus Thomsen:
Duck and the egg
Klaus Thomsen:
Turbot and greens
Klaus Thomsen:
Summer berries (and rhubarb)
