Lasse’s contemporary approach to Danish cuisine uses French influences to bring out the best in seasonal produce. His menu features: burnt onion and hard cheese on Danish rye; whole flounder to share, pan-cooked meuniere style in lightly browned butter, sprinkled with lemon and parsley, accompanied with creamed cabbage and charred leek; rack of lamb, pan seared and oven roasted, basted and sauced with rosemary garlic butter, served with classic french pommes fondant and honey- thyme roast carrots; and for a heavenly dessert, delicious rhubarb tart with crème fraiche
Winter Danish Delights
Contemporary Nordic Cuisine
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Executive Chef, Botherambo Restaurant
Lasse Povlsen started his career at Henne Kirkeby Kro, a two Michelin starred venue on the west coast of Denmark. Following training in classical Danish and French cuisine he worked across Michelin awarded venues in Copenhagen including Nimb Louise and Retour. In Melbourne he has worked into some of our top restaurant kitchens including Attica, Circa, The Prince and Cumulus. Seeking a change in environment, Lasse set up his own consultancy in Richmond to help businesses get off the ground. Lasse's recent experience includes Culinary Consultant at Denmark House; Executive Chef at Undercover Roasters, a specialist food and drink Company, and now Executive Chef at Richmond's Botherambo. More