Fish and Shellfish
6 chefs from the toplevel of gastronomical danish restaurants incl. Faroe Island have created very modern and sophisticated recipes using products from the relatively cold surroundings in the nordic oceans.
It is the Winner of Bocuse d’Or 2019, Kenneth Toft-Hansen, Jonathan Berntsen from * Michelin restaurants CLOU in Copenhagen, Brian Mark Hansen from *MIchelinstarred Søllerød Kro, Holte, Nicolaj Christiansen from Treetop, Vejle, Christain Gadient, austrian born chef working in Copenhagen at Brus/Spontan and finally from Faroe Islands **Michelin restaurant Koks, Poul Andrias Ziska.
Fotos: Ole Haupt, Jesper Rais og Claes Bech-Poulsen.
Fish and Shellfish , a 2-book edition, one only recipes in a working copy + the book exclusively images of the courses.
Booksize 20x25 cm
Releasedate: 15 October 2019
It is the Winner of Bocuse d’Or 2019, Kenneth Toft-Hansen, Jonathan Berntsen from * Michelin restaurants CLOU in Copenhagen, Brian Mark Hansen from *MIchelinstarred Søllerød Kro, Holte, Nicolaj Christiansen from Treetop, Vejle, Christain Gadient, austrian born chef working in Copenhagen at Brus/Spontan and finally from Faroe Islands **Michelin restaurant Koks, Poul Andrias Ziska.
Fotos: Ole Haupt, Jesper Rais og Claes Bech-Poulsen.
Fish and Shellfish , a 2-book edition, one only recipes in a working copy + the book exclusively images of the courses.
Booksize 20x25 cm
Releasedate: 15 October 2019
