The chef of three Michelin star restaurant, Geranium, in Copenhagen Denmark, Rasmus Kofoed was the latest guest chef at Villa Louise in Aachen, Germany for a dinner at the end of October.
The Danish chef created a menu which included some of his most iconic dishes which are served at his restaurant in the Danish capital including the ‘edible’ razor clams, a dish he served to Michelin guide inspectors who left the shells intact. (See story here).
In its sixth season, Villa Louise has been organising these private dinners since 2012 and has welcomed chefs like Alain Passard, Sergio Herman (who also cooked in October a week before Rasmus), Pierre Gagnaire, Sven Elverfeld, Virgilio Martinez, Gert de Mangeleer and many more.
Villa Louise, is an offshoot of asset manager Creutz and Partners and they have been inviting some of the world’s best chefs to cook at their premises to collaborate, cook and share their creativity with their clients.
This was the first time that Rasmus Kofoed cooked at Villa Louise. Visibly calm during the service, he told Food and Wine Gazette at the end of the service that he wanted the service to run more smoothly but that was not even noticeable in what turned out to be an exceptional evening.
Sitting in front of the small kitchen, it was a joy to watch Rasmus and his two colleagues prepare a menu which included some of their classic dishes.
They landed in Germany with four cases of produce from Denmark but also found the time to gather some flowers from the gardens behind Villa Louise and vegetables from a supplier close by.
Kofoed is also the only chef in the world to have gained the gold, silver and bronze medal in the famous Bocuse d’Or competition.
His inventive fine-dining restaurant is located just outside the centre of Copenhagen. Its location is the top floor of the national football stadium.
The prologue to the menu includes Jerusalem artichoke leaves with hazelnut oil and rye vinegar, the razor clam with minerals and sour cream and a soup from dried ceps with pickled pines and truffle.
This was followed by yellow beets with aromatic seeds and a juice from smoked yogurt.
Rasmus then served creamy trout with sheep’s butter and a juice from grilled and fermented cauliflower. A perfect combination.
What followed was a classic from the restaurant and what a dish this turned out to be. This was salted hake with parsley stems and caviar and butter milk which was finished off with fish scales. The parsley stems gave the dish the perfect texture and flavour to complement the butter milk and caviar.
The next dish was equally stunning. Here Rasmus combined leeks with a broth of melted Vesterhas cheese with garden herbs. The broth of melted cheese was the perfect combination to the garden herbs and leeks.
Next, Rasmus combined venison which he brought with him together with walnuts, apple and elderberries.
The dessert was caramel combined with roasted grains, chamomile and pear.
Another dinner at Villa Louise came to an end. To date, Yves Creutz, of Creutz counts 65 Michelin stars in total though many chefs have returned back. His dream is to make it to 100 stars over the coming months and years. That dream gets closer and closer.
All photos by Lukas Kirchgasser.
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