Lasse’s adventurous French-influenced menu brings together the best seasonal produce in a contemporary Danish manner. Learn how to make: lightly salted cod with warm, creamed roast garlic, parsnip and truffle; confit of duck, roast baby parsnip, tomato, rosemary and truffle with pickled, locally foraged wild onion flower and green leaf oil; and for a unique and absolutely divine dessert, frozen parsnip parfait with walnut, chocolate and poached pear.
The French Influence
Contemporary Danish meets traditional French
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