Hi guys! I went to Alchemist a week ago and tried to jot down all the “Impressions” that I could. There are only so many photos I can post in a single thread+ I can’t post any of the videos I took with explanations of the dishes so I’ll try me best here!
Act 1:
1.The Room of Perspective- The first room you go into when you start your experience. There’s a performer in there dancing with changing lights and elevated platforms that guides you through it with her.
2.Square One (given to you in the Room of Perspective)-Square shaped black seaweed candy that has notes of raspberry and caramel
Act 2 (Lounge):
3.Daisy- the national flower of Denmark. It’s a shot of an orange juice flavored cocktail with bits of frozen Yuzu “dippin dots” in the middle.
4.Smokey Ball-puffed gluten with almond cream, langoustine tartare, and osetra caviar on top. When you bite into it, it bursts of smoke which envelops the creamy and fishy elements and almost introduces a salty kick to it. The puff adds a good crisp to it as well.
5.Dumpling – a cotton candy dumpling made using wasanbon sugar. There’s a savory note when you bite into it and it’s filled with basil and a jelly that tastes almost like a complex Vietnamese fish sauce. (My favorite of the lounge courses)
6.Omelette- a perfectly constructed omelette with a slice of pancetta on top with black truffle. Super liquidy and gooey on the inside once you break the fragile membrane in your mouth and bursts into eggy goodness with the perfect amount of salt.
7.Sunburnt Bikini- reminds me of Chinese fried zhongzi I’ve had. It tastes like the best part of prosciutto and Chinese sausage in a crispy,cheesey, mochi bite.
8.Sea Buckthorne Tonic-Basically melt in your mouth and like an alcoholic orange creamsicle.
Act 3, Scene 1(Seafood)(Main Room):
9.Oceans Apart (based on Ceviche which is eaten a ton in South America and is served Kakigori style which is a Japanese dessert) – thin slices of frozen squid with a tropical mango sauce on the bottom. The squid itself is quite sweet and melts immediately on the tongue.
10.1984- Lobster tartar with corn foam with a chefs selection of caviar on top, suspended in cod eye jelly. Poking it in,it sounds like you’re piercing the cornea of the eye. Sweet lobster tartar, with a crunchy layer not mentioned that’s almost a buttery ritz cracker esque crisp with a bit of citrus.
11.Marine Invaders- the top is a beach crab stock disk and the bottom is sea uni. Both are invasive, the former to Europe, the latter to the California coast. Smells a bit like fried chicken lol. The uni is buttery with no ocean smell at all and the crab stock disk has a great concentration of crab butter flavor with a gentle crisp. Very good. (Favorite of the seafood courses).
12.Lobster Claw- crispy fried danish lobster served with a creamy horseradish sauce and a dusted tomato powder. The lobster meat is meatier than usual, probably due to being fried. The horseradish in the sauce helps cut the fried component and the tomato powder gives a savory note at the end.
13.Plastic Fantastic- cod with a skin of cod bouillon. The skin reminds me of edible candy wrapper paper on some candies. Good tasting cod overall.
14.King Crab-the XO sauce tastes kind of like wet pork floss if I had to give it a flavor. The tomato espuma that surrounds it is ultra creamy and has a gentle cheesey flavor. The farce(made of scallops and langoustine) is like a crabby fish cake.
Act 3, Scene 2:
15 .Tongue Kiss -Not really a gazpacho but more like a fruity slightly nutty sauce on the tongue. Takes inspiration from local Danish ingredients + Japanese ones including miso, sesame, yuzu, rhubarb, and elderflower. If you flip the tongue over, there’s a sesame seed and miso sauce concontion hiding under the tongue.
16.Lithophane- Frida Kahlo 3D printed onto artichoke cream with artichoke wafer . I love how thin the wafers here are but have so much flavor. Pretty gentle course overall.
17. Food for Thought-lamb brain over fried bread filled with cream. Smells exactly like a fresh donut. Tastes almost like a slice of at on a savory fried munchkin with ham in the mmiddle.
Butch_Cassidy109 on
Awesome. Thank you for sharing. Did you like it?
brooklynite on
I dined at Alchemist in August and it is truly a one of a kind experience. Here is my detailed album of the meal and all that blows your mind with it:
5 Comments
Hi guys! I went to Alchemist a week ago and tried to jot down all the “Impressions” that I could. There are only so many photos I can post in a single thread+ I can’t post any of the videos I took with explanations of the dishes so I’ll try me best here!
Act 1:
1.The Room of Perspective- The first room you go into when you start your experience. There’s a performer in there dancing with changing lights and elevated platforms that guides you through it with her.
2.Square One (given to you in the Room of Perspective)-Square shaped black seaweed candy that has notes of raspberry and caramel
Act 2 (Lounge):
3.Daisy- the national flower of Denmark. It’s a shot of an orange juice flavored cocktail with bits of frozen Yuzu “dippin dots” in the middle.
4.Smokey Ball-puffed gluten with almond cream, langoustine tartare, and osetra caviar on top. When you bite into it, it bursts of smoke which envelops the creamy and fishy elements and almost introduces a salty kick to it. The puff adds a good crisp to it as well.
5.Dumpling – a cotton candy dumpling made using wasanbon sugar. There’s a savory note when you bite into it and it’s filled with basil and a jelly that tastes almost like a complex Vietnamese fish sauce. (My favorite of the lounge courses)
6.Omelette- a perfectly constructed omelette with a slice of pancetta on top with black truffle. Super liquidy and gooey on the inside once you break the fragile membrane in your mouth and bursts into eggy goodness with the perfect amount of salt.
7.Sunburnt Bikini- reminds me of Chinese fried zhongzi I’ve had. It tastes like the best part of prosciutto and Chinese sausage in a crispy,cheesey, mochi bite.
8.Sea Buckthorne Tonic-Basically melt in your mouth and like an alcoholic orange creamsicle.
Act 3, Scene 1(Seafood)(Main Room):
9.Oceans Apart (based on Ceviche which is eaten a ton in South America and is served Kakigori style which is a Japanese dessert) – thin slices of frozen squid with a tropical mango sauce on the bottom. The squid itself is quite sweet and melts immediately on the tongue.
10.1984- Lobster tartar with corn foam with a chefs selection of caviar on top, suspended in cod eye jelly. Poking it in,it sounds like you’re piercing the cornea of the eye. Sweet lobster tartar, with a crunchy layer not mentioned that’s almost a buttery ritz cracker esque crisp with a bit of citrus.
11.Marine Invaders- the top is a beach crab stock disk and the bottom is sea uni. Both are invasive, the former to Europe, the latter to the California coast. Smells a bit like fried chicken lol. The uni is buttery with no ocean smell at all and the crab stock disk has a great concentration of crab butter flavor with a gentle crisp. Very good. (Favorite of the seafood courses).
12.Lobster Claw- crispy fried danish lobster served with a creamy horseradish sauce and a dusted tomato powder. The lobster meat is meatier than usual, probably due to being fried. The horseradish in the sauce helps cut the fried component and the tomato powder gives a savory note at the end.
13.Plastic Fantastic- cod with a skin of cod bouillon. The skin reminds me of edible candy wrapper paper on some candies. Good tasting cod overall.
14.King Crab-the XO sauce tastes kind of like wet pork floss if I had to give it a flavor. The tomato espuma that surrounds it is ultra creamy and has a gentle cheesey flavor. The farce(made of scallops and langoustine) is like a crabby fish cake.
Act 3, Scene 2:
15 .Tongue Kiss -Not really a gazpacho but more like a fruity slightly nutty sauce on the tongue. Takes inspiration from local Danish ingredients + Japanese ones including miso, sesame, yuzu, rhubarb, and elderflower. If you flip the tongue over, there’s a sesame seed and miso sauce concontion hiding under the tongue.
16.Lithophane- Frida Kahlo 3D printed onto artichoke cream with artichoke wafer . I love how thin the wafers here are but have so much flavor. Pretty gentle course overall.
17. Food for Thought-lamb brain over fried bread filled with cream. Smells exactly like a fresh donut. Tastes almost like a slice of at on a savory fried munchkin with ham in the mmiddle.
Awesome. Thank you for sharing. Did you like it?
I dined at Alchemist in August and it is truly a one of a kind experience. Here is my detailed album of the meal and all that blows your mind with it:
https://imgur.io/a/Q5uMGcE
Amazing! Thanks for the great write-up!
Thanks for sharing, it looks like a lot of fun. I wish that I could have visited Alchemist when I was in Copenhagen last month!
How long was the meal? [edit – nevermind, saw in your second post that it was six hours]