Late winter / early spring ingredients and dishes, inspired by seasonal flavors - from working with Marlene Lindegaard at Dagrofa Foodservice in Copenhagen.
Shrimp Toast with Sautéed Puntarelle and Dill Mayo - photo Martin Kaufmann
Shrimp Toast with Sautéed Puntarelle and Dill Mayo - photo Martin Kaufmann
Artichokes - photo Martin Kaufmann
Whole Artichoke with Tomato Butter - photo Martin Kaufmann
Savory Waffle with Cucumber, Wild Garlic, and Confit Egg Yolk - photo Martin Kaufmann
Savory Waffle with Cucumber, Wild Garlic, and Confit Egg Yolk - photo Martin Kaufmann
The making of - Cucumber Gazpacho with Cured Ling, Fresh Cucumber, and Wild Garlic - photo Martin Kaufmann
Cucumber Gazpacho with Cured Ling, Fresh Cucumber, and Wild Garlic - photo Martin Kaufmann
