|The Standard, a waterfront dining location containing one of Copenhagen's newest Michelin-starred restaurants, Studio.|
Related: Noma, The World's Best Restaurant
|Studio's open kitchen.|
We were next served the main courses. The first was a dish with one of my favorite ingredients, foie gras. The foie gras was perfectly pan-fried with rhubarb and onion bouillon and ground elder. This was followed by glazed lamb with grilled asparagus and truffle. We decided to be extra indulgent and have truffle shaved over the top.
Dessert brought another opportunity to play with the food. The first dessert was a ball of rhubarb sorbet encased in yogurt. Served alongside was a plastic vial of licorice which could be squeezed over the sorbet and yogurt ball. The Danes love their licorice, which is milder and has a better flavor than the black licorice I am used to in the States. The final dessert was an interesting combination of crème fraiche sorbet with peas and crunchy pieces of black pudding, with parsley served in a tin along with a small pitcher of whey which could be poured over the top.
|The cellar dining room of Restaurant AOC.|
The six course dinner started with razor clams wrapped in squid with wild cress and a frozen “snow” in the middle of the plate, followed by grilled greens with bleek roe and smoked egg yolk. Next came the two main courses. The first was Knuthenlund pork with morels and baked onions, and the second was South Sea lamb from Lolland with fermented parsnip and cep mushrooms.
Update: On February 26, 2015, Restaurant AOC was awarded a second Michelin star, joining noma and Geranium as Copenhagen's two Michelin-starred restaurants.
We started with four appetizers, which included two fish dishes, glazed white asparagus, and glazed pork. All of the appetizers were exceptional, but our favorite was the baked cod with oysters and lardo. For our main course we shared the chateaubriand, which was served with marrow, a cheesy potato puree, and truffle gravy.