Highlights from yesterday's dinner in the beautiful cellar of "Moltkes Palæ" in th centre of Copenhagen.
White currant and caviar, "oatmeal" of peas and chanterelle with cheese foam, quail in heather and lavender, glazed turbot on the bone with juniper served as a lollipop, langoustine with ponzu and the claw served cold a side with camomile.
I really enjoyed my recent visit at AOC, I think this was my 9th or 10th time there. It's what I would call "minimalistic perfectionist" and "complexity in simplicity". Very few elements that shines through perfect execution and small details, ofteneaten finger food. The many layers of flavour are perfectly balanced without overpowering each other. Not a place to go if you want bold and crazy food, but man, it just tastes delicious.
I recommend opting for the wine pairing which is pretty old school and conservative, but classy and fitting their style. We are talking German riesling, Burgundy, Rioja and Tawny Port. What's not to like?
by Secret_Place_3013