Geranium magazine #1 by katrine mønsted

gastronomi og design på højt plan gastronomy and design at a high level

Gastronomi i verdensklasse Worldclass gastronomy Ikonet Rasmus Kofoed The icon Rasmus Kofoed Hver detalje tæller Every detail counts

NR. 1 · 2013

ORDRUPVEJ 56 CHARLOTTENLUND STRANDVEJEN 163 HELLERUP BESØG OS PÅ WWW.LYNGGAARDSHOP.COM

Leder editorial

en gastronomisk rundtur i vores univers a gastronomic tour of our universe Hjertelig velkommen til den allerførste udgave af Geranium magasin. Med dette magasin ønsker vi at give dig/jer et særligt indblik i vores verden fra tanke til udførelse og til valg af leverandører og de smukke unikke råvarer, inden I sætter jer til bords. I denne udgave kommer du/I tæt på Kiselgården, som er det sted, hvor hoveddelen af vores grøntsager stammer fra. Ask, som har overtaget styringen på gården efter sine forældre, er som jeg selv vokset op med biodynamik tæt inde på livet, så for ham er det den mest naturlige måde at dyrke jorden på. Han brænder for sine gulerødder, som jeg brænder for retterne i mit køkken.

Jeg er særligt glad for den mangfoldighed, vi har i vores gæster, som kommer mange forskellige steder fra på jorden, da det giver os mulighed for at fortælle og viderebringe vores smage, vores terroir og vores historie. Geranium er et grønt, sanselig og levende sted – ligesom navnet på planten, som vores restaurant er opkaldt efter. Vi ønsker hele tiden at være i bevægelse i takt med årstiden, udviklingen og inspirationen for at finde ind til kernen, essensen af den oplevelse, vi ønsker at formidle til jer – vores gæster. God læselyst og velkommen til Geraniums univers. Rasmus Kofoed

Welcome to the first edition of Geranium Magazine. With this magazine we would like to give you a special insight into our world from idea to implementation and from choice of suppliers to our beautiful, unique products, before you sit down at the table. In this edition, you can take a close look at Kiselgården, which produces half of our vegetables. Ask, who manages the farm after his parents, was brought up with biodynamics like myself. For him it is the most natural way to farm the earth. He is dedicated to his carrots in the same way that I am dedicated to the dishes in my kitchen.

I am particularly fond of the diversity that our guests, coming from different parts of the globe, bring to our restaurant since that enables us to tell our story and spread our tastes and terroir. Geranium is a green, sensual and lively place – like the name of the plant it is named after. We want to be on the move constantly in step with the season, development and inspiration in order to discover the core, the essence of the experience we want to convey to you, our guests. Happy reading and welcome to Geranium’s universe. Rasmus Kofoed

Restaurant Geranium Per Henrik Lings Allé 4, 8. · 2100 København Ø Tlf. +45 69 96 00 20 · www.geranium.dk

Indhold Content

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Gastronomi i verdensklasse Worldclass gastronomy Et sus i maven A rush in the stomach Ikonet Rasmus Kofoed The icon Rasmus Kofoed Det perfekte match The perfect match Kofoed vs. Ledet Kofoed vs. Ledet Hver detalje tæller Every detail counts Værd at rejse efter Worth a detour Kiselgården - et biodynamisk landbrug Kiselgården - a biodynamic farming

Geranium Magazine Magasin/medie Editor-in-Chief Larsbo Christiansen Grafik/produktion Graphics/production Katrine Mønsted Layout Layout Dorthe Kornerup Foto Photo Claes Bech-Poulsen Tekst Text Conny Louise Pedersen Oversættelse Translation Ulla Plon Kontakt Contact medie@geranium.dk 5

scandinaviaâ&#x20AC;&#x2122;s most exclusive hardwood flooring! Custum-made for Geranium

When the two-starred Michelin restaurant Geranium chose its interior, no compromises were made. The wooden floor - aptly named “Volcano” - was no exception. Only the best was good enough. Trækompagniet, Scandinavia’s most exclusive supplier of hardwood flooring, was appointed and the choice

fell on one of its most unique floors; Volcano. Volcano has been designed with inspiration from the rugged, Icelandic landscape of ice and fire, and from a unique type of driftwood found only on the coasts of Iceland. The floor is custom-made for Geranium to fit with the high standards required by the

restaurant. The floor is made from European oak, 100% hand-made, and each piece is unique. Trækompagniet has many points in common with Geranium - including the focus on unique and exclusive craftmanship from the very best sources available. Each tree has been carefully selected from Europe’s most healthy and sustainable

forests and the wood has been treated with only the best organic materials. This particular passion for wood has made Trækompagniet one of the leading suppliers of custom-made flooring for many of the most exclusive construction projects worldwide.

Read more at www.traekompagniet.com

Geran Et totalunivers på 8. etage A total universe at the 8th floor

Havtorn Sea buckthorn

gastronomi i verdensklasse worldclass gastronomy

Geranium tager stedets gæster med på en ekstraordinær rejse i gastronomiens verden. Ambitionen hos Geranium er at begejstre restaurantens gæster med en gastronomisk oplevelse langt ud over det sædvanlige. At forkæle, overraske og pirre gæsternes smagsløg til det ypperste med den række af serveringer, som bliver til i restaurantens køkken under ledelse af Rasmus Kofoed. Og med Rasmus Kofoed inden for rækkevidde kan alle, der ønsker en spiseoplevelse i særklasse føle sig trygge. Hans kogekunst hører til den allerbedste i verden, og mesterkokken selv er kendt og respekteret viden om for sit autentiske, innovative køkken og for at være kompromisløs 8

med hensyn til kvalitet, smag og udtryk, hvilket har ført ham helt til tops ved kokkenes VM i Lyon. Ingen besøger Geraniums madunivers uden at føle sig opløftede på den rejse, Rasmus Kofoeds skelsættende gastronomi inviterer gæsten med på. Det er en rejse gennem et landskab, som byder på glæde, eftertanke, poesi, balancekunst, nordiske toner og meget andet i de fire til fem timer, rejsen varer. Nytænkning Geranium har åbent både til frokost og om aftenen. Hver af de godt 20 serveringer i restaurantens menu varierer med årstiderne. I køkkenet

Geranium takes its guests on an extraordinary trip in the world of gastronomy. The ambition of Geranium is to overwhelm its guests with an exceptional gastronomic experience. To indulge, surprise and tickle their taste buds to the extreme with a number of courses produced in the kitchen under the management of Rasmus Kofoed. And with Rasmus Kofoed within reach, everybody wanting an exquisite eating experience can feel safe. His gastronomy is among the very best in the world, and the master chef himself is known and respected across the globe for his authentic, innovative cuisine and his uncompromising quality, taste and

expression. These talents have earned him the gold medal at the Bocuse d’Or world chef championship in Lyon. No-one visits Geranium’s gastronomic universe without feeling enthused about the journey that Rasmus Kofoed’s pioneering gastronomy invites the guests to join. It moves through a landscape offering happiness, reflection, poetry, the art of balancing, Nordic notes and much more during the delightful four-five hour meal. Innovation Geranium is open for lunch and dinner. Each of the more than 20 servings on the restaurant menu varies with the seasons. All year round, Ras-

nium En middag i Geraniums madunivers er en oplevelse for livet. Dinner at Geraniumâ&#x20AC;&#x2122;s culinary universe is an experience for life.

Biodynamisk lĂ¸g med kamille og smeltet hĂ¸ost Biodynamic onions with chamomile and melted hay cheese

bliver der året rundt eksperimenteret og leget med udvikling af nye retter, safter, kompositioner, råvarer og tilberedningsmetoder. Efter at have nået helt til tops som VM-konkurrencekok bruger Rasmus Kofoed i dag al sin kreative, nytænkende energi på Geranium, hvor han fortsætter med at sætte baren højt og bryde grænser inden for gastronomiens verden. Begreber som forret, hovedret og dessert samt en fasttømret rækkefølge for servering af fisk og kød eksisterer fx ikke i Geraniums og Rasmus Kofoeds

madunivers. Her er alle regler inden for gastronomi brudt ned og skiftet ud med et miks af serveringer uden nogen etikette. På samme måde har restauranten ikke noget menukort. Men også her er der selvfølgelig taget afsæt i nytænkning og servicering af gæsten: ”Når man kommer her som gæst, får man et lille brev, hvor der er nævnt nogle råvarer og ting, man vil støde på i løbet af aftenen. Så byder Søren og jeg velkommen og sørger for resten. Det er det. Der ikke er noget menukort. Gæsterne skal ikke

Niveauet er så ekstremt højt og sanseindtrykkene så overdådige, at det simpelthen skal opleves på ens egen krop. The level is so extremely high and the sensory impressions so luxurious that you simply have to experience it on your own body.

Farseret kyllingevinge stegt med timianaske Stuffed chicken wings roasted with thyme ash

mus Kofoed and his kitchen staff experiment and try out new dishes, juices, compositions, products and methods of preparation. After having reached the top as competition chef, Rasmus Kofoed now spends all his creative and innovative energy at Geranium where he continues to raise the bar and break the limitations of the world of gastronomy. Concepts such as starter, main course and dessert as well as a fixed order of serving fish and meat do not exist in Geranium and Rasmus Kofoed’s gastro-

nomic universe. All rules are broken down and exchanged for a mix of servings with no etiquette. And the restaurant has no written menu, but the guest is not kept completely in the dark thanks to an innovative approach. “When you arrive as a guest, you receive a small letter mentioning some products and things you will encounter during the course of the meal. Then Søren and I bid you welcome and see to the rest. That’s it. No printed menu. The guests do not make any decisions about anything except whether they

bag geranium behind geranium

Hummer med brunet smør og hø aroma Lobster with browned butter and hay aroma

tage stilling til noget som helst ud over, om de vil have vin eller saft til maden. De skal blot læne sig tilbage, slappe af og lade sig overraske, hvilket vi håber, de oplever som en befrielse. De fleste mennesker taget stilling

til så mange ting i hverdagen, og jeg synes selv, det er en super fed måde at være ude at spise på – det at blive ført igennem aftenen. Det giver en større oplevelse”, siger Rasmus Kofoed.

want wine or juice with the meal. They can just lean back, relax and be surprised. We hope they experience that as a relief. Most people have to make so many decisions in their everyday life, and I personally find it

a super cool way of being out for dinner – being treated to the whole evening. It is a greater experience”, Rasmus Kofoed says.

bag om geranium behind geranium

et sus i maven a rush in the stomach Personlig stil Da Geranium åbnede i 2007 og frem til 2009, var det Kongens Have i København, der dannede ramme om restauranten. Men i september 2010 startede Geranium et nyt kapitel på 8. etage i den tilbygning til ’Parken’ på Østerbro, hvor restauranten har til huse i dag. Første gang, Rasmus Kofoed så det store, nøgne lokale med den fantastiske udsigt, fik han et sus i maven og kunne straks se alle de muligheder 12

og forcer, stedet skulle vise sig at have. Der var nemlig ikke blot tale om et skift af adresse og udsyn. Her havde han og Søren Ledet mulighed for at etablere noget nyt fra bunden, som afspejlede den udvikling, de to venner og partnere havde gennemgået, siden de skabte fornyet fokus på biodynamikken med deres restaurant i Kongens Have. Her – højt hævet over trækronerne – kunne de realisere deres ønsker, drømme og mål om en gourmetrestaurant i

Personal style From Geranium opened in 2007 and until 2009, Kongens Have - The King’s Garden – formed the venue for the restaurant. But in September 2010, Geranium opened a new chapter on the 8th floor of an extension to the national stadium “Parken”, where the restaurant is situated today. The first time Rasmus Kofoed saw the large, empty room with its fantastic panoramic view, he immediately recognised the potentials and

strengths it turned out to possess. It was not merely a change of address and view. In this place, Rasmus Kofoed and his partner, Søren Ledet, had the opportunity to establish something new from scratch that would reflect the development the two friends had gone through since they created a new focus on biodynamics with their restaurant in The King’s Garden. Here – far above the treetops – they were able to implement their wishes, dream and

bag om geranium behind geranium

Køkkenet, der foruden at være arnested for Kofoeds fantastiske gastronomi også fungerer som gastronomisk teater, har mesterkokken selv designet; ned til den mindste detalje. The kitchen that, apart from being the hotbed of Rasmus Kofoed’s exquisite cuisine, also works as a gastronomic theatre is designed by the master chef himself; down to the smallest detail.

særklasse og med internationalt format. Og ved egen kraft, en meget personlig stil og hjælp til indretning fra den danske designduo Space, skabte de Danmarks nok mest elegante restaurant med en tilhørende lounge i særklasse. Køkkenet, der foruden at være arnested for Kofoeds gastronomi også fungerer som gastronomisk teater, har mesterkokken designet selv med inspiration fra køkkenet på elBulli.

goals of a gourmet restaurant in a class of its own and of an international format. And by applying their own forces, a very personal style and enrolling the help of the Danish design duo, Space, they created Denmark’s probably most elegant restaurant with an exceptional lounge. The kitchen that, apart from being the hotbed of Rasmus Kofoed’s exquisite cuisine, also works as a gastronomic theatre is designed by the master chef himself and with inspiration from the kitchen at elBulli.

Gerani 14

NYHED Ny ikonisk knivserie fra Global. Moderne teknologi forenet med gammelt samurai-hĂĽndvĂŚrk. Design Komin Yamada. Pris fra kr. 699,95 til 1.999,95 globalknive.dk

ium 15

bulthaup b3. The professional choice. A bulthaup kitchen combines the utmost individualism with precision. The passion for detail plays as important a role as the overall architectural concept. This is what makes every bulthaup kitchen unique. It represents true, customized perfection tailored precisely to the room and everyone that lives in it.

Gammel MĂ¸nt 14 1117 KĂ¸benhavn K tlf. 33327041 #3 studio@casagroup.com

www.casastudio.dk

bag gourmetkokken behind the GOURMET CHEF

ikonet - rasmus kofoed the icon - rasmus kofoed Rasmus Kofoed er en vinder. Det har han bevist inden for sit fag flere gange. Han er en vinder takket være sin vilje, sin faglighed og sin person. Med disse tre ingredienser har Rasmus Kofoed vist verden og kokkefaget, at man kan komme langt, hvis man vil det nok, har fundamentet i orden, tør være sig selv og formår at stile højt. Hvis man finder sin løbebane og går efter at bruge sit potentiale fuldt ud. Hvis man har et mål og vælger at forfølge det dedikeret. Hvis man vil satse sin prestige og alt andet og er i stand til at tro på, det lykkes – at man nok skal nå i mål, fordi man har trænet så meget, har udviklet sig konstant, har optimeret sit 18

produkt og sine færdigheder og givet så meget af sig selv, at man simpelthen bare er den bedste på feltet og i hver celle i kroppen føler, man er ét hundrede procent klar til at tage guldet hjem. Som de fleste ved, lykkedes det ikke kun Rasmus Kofoed at vinde guldet ved kokkenes VM i Lyon i 2011. Som den eneste kok nogensinde har han kvalificeret sig til at deltage ved VM tre gange, og som den eneste i verden har han vundet guld, sølv og bronze og er indehaver af tre VM Bocuse-statuetter. De har nu deres faste plads i Geranium til minde om den unikke bedrift og de mange oplevelser, der er forbundet med dem.

Rasmus Kofoed is a winner. He has proven that several times. He is a winner thanks to his determination, professionalism and personal qualities. By applying these three ingredients, Rasmus Kofoed has shown the world and the cooking trade that it is possible to reach as far as you want if you are determined enough, know your basics, dare be yourself, and are able to aim high. If you find your ideal career and aim to use your full potential! If you have a goal and choose to pursue it with dedication! If you dare risk your prestige and everything else, and are able to convince yourself that you will succeed – that you will reach your goal

because you have trained so hard, have developed constantly, have optimised your product and skills, and invested so much that you are simply the best in your class, and because you sense in every cell of your body that you are one hundred per cent ready to conquer the gold! As many people will know, Rasmus Kofoed did not only manage to win the gold medal at the Bocuse d’Or in Lyon in 2011. As the only chef ever, he has qualified for competing in the world chef championship three times, and as the only chef in the world, he has won gold, silver and bronze and is the owner of three Bocuse statuettes. They now have their permanent place

Den mest vindende konkurrencekok i verden har brugt ni år af sit liv på at vinde guld ved VM for kokke. Undervejs til guldet vandt han også VM-sølv og bronze, blev en mester i selvledelse og perfektioniserede sin gastronomi til det ypperste. Ifølge ham selv har ikke ét minuts træning været spild af tid. The world’s most winning competition chef has spent nine years of his life working towards a gold medal at the world chef championship, Bocuse d’Or. In that period he also won silver and bronze medals, became a master of self-management and brought his gastronomy to perfection. According to the chef himself, not a single minute of hard training has been in vain.

Mønsterbryder Rasmus Kofoed er en i en kaliber for sig, og han har ikke blot vundet guld, men nyder også stor, stor respekt hos alle andre mesterkokke rundt om i verden. Han rager op blandt de mange for sin åbenlyse dygtighed; for sin ihærdighed og den sjæl, han har lagt i sit fag samt det at nå helt til tops med den ro og balance i behold, som er så karakteristisk for hans person. Allerede da Rasmus Kofoed var elev i køkkenet på d’Angleterre, var det hans mål at lære to nye ting hver dag. Når det lykkedes, havde det været en ekstra god dag, og den ny viden blev noteret i en lille bog. Det er

den slags ting kombineret med en evne og glæde ved at skabe og ved kontinuerligt at udfordre sig selv, sit fag og den danske Jantelov, der har været Rasmus Kofoeds styrke og drivkraft undervejs mod guldet, og som stadig i dag gennemsyrer hans madunivers. ”Lige siden jeg var lille, har jeg sat mig mål. Det er en integreret del af den måde, jeg lever på og min tilgang til de udfordringer, jeg har som menneske. Det holder mig i gang, får mig til at leve og åbner døre”, fortæller Rasmus Kofoed. Innovativ tilgang Evnen til at gå ud over normen og vise nye veje inden for gastronomien har Rasmus

in Geranium in memory of a unique achievement and the many experiences associated with them. Mould breaker Rasmus Kofoed is a mould breaker of a very special calibre. He has not only won gold, but also enjoys enormous respect among other master chefs across the globe. He is a beacon, admired for his obvious skilfulness, his stamina and the soul he has added to his profession, as well as for his ability to reach the top while maintaining the calm and balance that is so characteristic of his person. Already when Rasmus Kofoed was an apprentice in the kitchen of Hotel d’Angleterre in Copenhagen, he wanted to learn two new things every day. Whenever he succeeded in that, it had been an exceptionally good day, and the

new knowledge was written down in a small book. Qualities like these, combined with an ability to create and the satisfaction of continually challenging himself, his profession and the Danish Law of Jante, have been the strength and drive of Rasmus Kofoed on his path towards gold. To this very day, these qualities govern his gastronomic universe. “Ever since I was young, I have set targets for myself. They are an integrated part of my way of life and my approach to the challenges I am facing as a human being. They keep me going, make me breathe and open doors for me”, Rasmus Kofoed says. Innovative approach The ability to go beyond the norm and indicate new ways goes all the way back to Rasmus Kofoed’s childhood

Som den eneste kok i verden har han vundet guld, sølv og bronze og er indehaver af tre VM Bocuse-statuetter. As the only chef in the world, he has won gold, silver and bronze and is the owner of three Bocuse d’Or statuettes. 20

bag gourmetkokken behind the gourmet-chef Rasmus Kofoed med de tre Bocuse-statuetter Rasmus Kofoed with the three Bocuse-statuettes

Kofoed med fra sin opvækst, hvor den østrigske filosof Rudolf Steiners principper og pædagogik spillede en stor rolle. Her var fx vegetarmad, korn, urter og bær daglig kost, og Rasmus Kofoeds mor forstod som han selv at trylle med de ingredienser, hun havde ved hånden. Ifølge Rasmus Kofoed har morens kreativitet i køkkenet medført en stor åbenhed for usædvanlige smagskombinationer, hvilket er en af grundstenene til hans innovative tilgang til gastronomi. Intensiv træning I dag er det godt to år siden, Rasmus Kofoed kunne lægge VM-bestræbelser og konkurrenceræset endeligt bag sig. Siden har Geranium haft hans fulde fokus. Kæresten, Maja, og deres lille datter, Kamille, har også en stor plads i hans liv. ”Jeg har brugt en del af mine unge år på at forberede mig til konkurrencer. Det svarer til, jeg har været på intensivt kursus i ni år, og hver en times træning har været med til at dygtiggøre mig. Geranium er i dag på listen over verdens bedste restauranter, har to Michelinstjerner, og der kommer folk fra hele verden for at spise her. Absolut intet har været spildt”, slutter Rasmus Kofoed.

in which the Austrian philosopher Rudolf Steiner’s principles and pedagogy played a central role. Vegetarian meals, cereals, herbs and berries constituted the daily diet and, like himself, Rasmus Kofoed’s mother also understood the art of making the best of the ingredients she had at hand. According to Rasmus Kofoed, his mother’s creativity in the kitchen has led to his fascination of unusual combinations of taste which is precisely

one of the cornerstones of his innovative approach to gastronomy. Intensive training It is now two years since Rasmus Kofoed was able to finally put the hard work towards Bocuse d’Or and the competitions behind him. His focus is now directed at Geranium while his partner, Maja, and their young daughter, Kamille, also receive a great deal of his attention.

“I have spent a good part of my younger years preparing for competitions. It corresponds to an intensive course lasting nine years, and every hour of training has contributed to my qualifications. Geranium is currently on the list of the world’s best restaurants and has two stars in the Michelin Guide. People are coming from all over the world to enjoy a meal here. Absolutely nothing has been wasted”, Rasmus Kofoed concludes. 21

køkkenets vigtigste arbejdsredskab the kitchen’s most important tool

Det nye nordiske køkken er i disse år på alles læber. Vi dyrker det gode måltid, sæsonens råvarer og ikke mindst det rigtige grej, og også her spiller Norden en hovedrolle. Siden 1983 har GLOBAL knivene været en favorit både i det professionelle køkken og blandt amatørgastronomer, hvor Komin Yamadas karakteristiske design har opnået kultstatus for sin helt særlige kombination af traditionelt japansk håndværk, kvalitet og præcision. Gastronomiens verden er dog i hastig udvikling og for at imødekomme de krav, der i dag stilles til den sublime kniv, supplerer GLOBAL nu sortimentet med den nye knivserie GLOBAL SAI.

sværdsmedes tusind år gamle håndværk. GLOBAL SAI knivene fremstilles i Japan af det fineste rustfrie Cromova 18 stål med et knivblad i tre lag, der er håndslebet og ishærdet til ekstrem hårdhed. På den måde holder knivbladet sig skarpt længere end nogen anden type stål, og samtidig er knivene i stand til at modstå de pletter, rust og anløbninger, der kan opstå ved daglig og længerevarende brug. Designet på hver enkelt af de fjorten knive i GLOBAL SAI serien er udviklet, så det sikrer perfekt balance i hånden og knivenes smukke, glatte formgivning er desuden ekstra hygiejnisk, idet den forhindrer, at mad og snavs kan sætte sig i samlingerne.

GLOBAL SAI er en ny sublim knivserie fra GLOBAL, hvor funktion, ergonomi og håndværkspræcision gør knivene til et fuldendt køkkenværktøj.

Skaftets design er også helt nyt og har fået en ergonomisk tommelfinger-støtte for at lette skærebevægelsen, og skaftet er fyldt med havsand for optimal balance. Herudover er der skabt en ny hamret overflade til bladenes sider. Dette er ikke kun dekoration. Luftlommerne, der opstår, når man skærer gør, at maden lettere frigives fra knivsbladet.

Kniven er køkkenets – og kokkens – redskab nummer et og skal derfor altid stå knivskarpt. Det samme gjaldt samuraiens sværd i det gamle Japan, og GLOBAL SAI serien har netop sine rødder fast forankret i de traditionelle

The new Nordic cuisine is on everyone’s lips these years. We cherish the good meal, seasonal products and, not least, the right gear; and the Scandinavian countries also play a central role here. Since 1983, GLOBAL knives have been a favourite in the professional kitchen as well as among amateur chefs. Komin Yamada’s characteristic design has achieved cult status for its unique combination of traditional Japanese craftsmanship, quality and precision. The world of gastronomy, however, is developing rapidly, and in order to meet modern demands on the ultimate knife, GLOBAL has now supplemented its product range with a new knife series, GLOBAL SAI. GLOBAL SAI is a new range of sublime knives; their function, ergonomics and precise craftsmanship make them the perfect kitchen tool. The knife is the kitchen’s – and the chef’s – primary tool and must always be razorsharp. This requirement also applied to the samurai sword of ancient Japan, and the GLOBAL SAI series has its roots in the thousand-year-

old techniques of the traditional sword masters. The GLOBAL SAI knives are made in Japan from the finest stainless Cromova 18 steel with a three-ply blade that is sharpened by hand and icetempered to extreme hardness. In this way, the blade stays sharper longer than any other type of steel, and the knives are able to resist the stains, rust and tarnishing that may result from daily and continuing use. Every one of the 14 knives in the GLOBAL SAI range is designed to balance perfectly in the hand. At the same time, the beautiful, seamless construction makes the knives extremely hygienic since it eliminates food and dirt traps. The design of the handle is also brand new with an ergonomic thumb support intended to improve the cutting motion, and the handle is filled with sea sand for optimum balance. In addition, a new hammered finish on the edge does not only look stylish, but is designed so that the small hollows create air pockets as you chop allowing food to pass across the blade without sticking.

de syv bushido dyder the seven bushido virtues Retskaffenhed Rectitude Mod Courage Godgørenhed Benevolence Respekt Respect Ærlighed Honesty Ære Honour Loyalitet Loyalty

GLOBAL har sine rødder fast forankret i de traditionelle japanske sværdsmedes tusindårige håndværk, og det er naturligvis ingen tilfældighed at designet derfor lader sig inspirere af 7 klassiske bushido dyder. GLOBAL has its deep roots in the thousand-year-old techniques of the traditional sword masters, and it is no coincidence that the design is flirting with the 7 classic bushido virtues.

de syv prikker the seven dots Ny ikonisk knivserie New iconic knife series Håndslebet Hand-sharpened Ergonomisk og funktionelt design Ergonomic and functional design Individuelt smedet blad Individually forged blade Håndtag i samme stål som knivbladets overflade, hvilket gør den ekstra holdbar Handle made from the same steel as the blade’s surface for extreme durability 3 lag stål – Cromova 18 + 2 x 18/8-stål 3-ply steel – Cromova 18 + 2 x 18/8 steel Spejlpoleret superskarp knivsæg Mirror-polished, super sharp edge

europas bedste the best in europe

Geranium har valgt Spiegelau som foretrukken leverandør af vinglas. Geranium has chosen Spiegelau as the preferred supplier of wineglasses.

det perfekte match! the perfect match! Det er ikke alene gastronomien, som svinger på Geranium. Vinene i restaurantens vinmenu er nøje udvalgt, så de komplimenterer Rasmus Kofoeds mad fuldendt. Kun det optimale er godt nok i Geraniums køkken, og nøjagtig den samme målestok gælder for valget af restaurantens vine. Geranium har et imponerende vinkort med 750 forskellige kvalitetsvine, hvorfra gæsterne kan vælge a la carte. Men der er også sørget godt for stedets gæster med en vinmenu, som indebærer, at gæsten slipper for en masse overvejelser. Med Geraniums vinmenu vil gæsten blive præsenteret for nogle spændende og utraditionelle vine, der er udvalgt, så de passer specielt til stedets menu. Typisk betyder en vinmenu, at gæsten får bedre vin til maden, og maden den vin, den fortjener. I Geraniums totale univers menu, der inkluderer aperitif, menu, vine, vand og kaffe mv., tager udsøgt gastronomi og

lige så udsøgte vine favntag med hinanden i formfuldendte kombinationer og variationer. Vinene til de godt 20 serveringer i køkkenets menu er alle valgt på netop den balance af fedme, sødme og syre, der står sig allerbedst til renheden i Rasmus Kofoeds gastronomi. Kan stå alene De forskellige vine i Geraniums vinmenu spænder over et bredt felt af druer fra forskellige lande og regioner, fx riesling fra Tyskland, chardonnay fra Bourgogne og sumoll fra Spanien. I loungen kan man indlede sit gastronomiske eventyr med et glas Champagne, øl eller saft til en lille serie visuelt smukke snacks, der ligesom de øvrige serveringer i Geraniums menu vidner om et innovativt køkken, hvad angår både smag, udtryk, komposition og præsentation. Vælger man vinmenuen, vil man få en række elegante vine, der ligesom de retter, vinene bliver serveret til, absolut er i stand til at stå alene,

The food is not the only luxury at Geranium. The wines on the restaurant’s wine menu are carefully selected to perfectly complement Rasmus Kofoed’s cuisine. Nothing less than perfection is good enough for Geranium’s kitchen and precisely the same applies to the choice of wine. Geranium has an impressive wine list boasting 750 high quality wines from which the guests can choose à la carte. But Geranium’s guests are also introduced to a wine menu which relieves them of making the difficult choices. The wine menu presents a number of delightful and untraditional wines selected to precisely match the seasonal menu. Typically, the wine menu treats the guest to better wines with the meal, and the meal is treated to the wines it deserves. In the universal menu of Geranium, including aperitif, menu, wine and coffee, exquisite gastronomy and equally exquisite wines

embrace each other in perfect combinations and variations. The wines for the 20 servings on the menu are all chosen for their balance of fat, sweetness and acid that most perfectly matches the pureness of Rasmus Kofoed’s gastronomy. May stand alone The wines on Geranium’s wine menu cover a wide spectrum of grapes from different countries and regions such as Riesling from Germany, Chardonnay from Bourgogne and Sumoll from Spain. Guests may begin their gastronomic adventure in the lounge enjoying a glass of champagne, beer or juice accompanied by a small selection of visually beautiful snacks. Similar to the other servings at Geranium’s menu, the snacks bear witness to an innovative cuisine in terms of taste, expression, composition and presentation. If you choose the wine menu, you will be introduced to a number of elegant wines. Like the dishes they are served with, the wines are absolutely 25

europas bedste the best in europe

Geraniums vinmenu er en formfuldendt oplevelse, hvor udsøgt gastronomi og perfekte vine tager favntag med hinanden i skønne kombinationer og variationer. Geranium’s wine menu is a delightful experience where exquisite gastronomy and perfect wines embrace each other in wonderful combinations and variations.

men også hver især stråler og viser nye sider af sig selv i det øjeblik, de to størrelser bliver forenet. Friskhed og syre Medejer og restaurantchef Søren Ledet er sommelier, regerende Europamester for tjenere 2012 og blev nummer to ved verdensmesterskabet Coupe George Baptiste 2012. Han vælger sammen med assisterende restaurantchef, Mikael Båth, de vine, der indgår i vinmenuen. Målet er at præsentere restaurantens gæster for nogle spændende indtryk og kombinationer, 26

som efterlader en helstøbt oplevelse af samspil med maden. Deres afsæt er at opnå det perfekte match – det punkt, hvor mad og vin balancerer, komplimenterer og fremmer hinanden fuldendt. ”Vores vine skal have det samme friske udtryk som retterne, så det er typisk friske, mineralske vine med en masse syre, der indgår i vores vinmenu. Det er den slags vine, som går med Rasmus’ rene, fine mad og ikke imod den, og som selvfølgelig på ingen måde hverken overdøver eller tager noget fra maden,” fortæller Søren Ledet.

able to stand alone, but they all shine and reveal new qualities the moment they are united with the food. Freshness and acid Co-owner and Restaurant Manager Søren Ledet is a sommelier, winner of the 2012 European championship for waiters, Coupe Européenne Georges Baptiste, and runnerup at the 2012 world championship, Coupe International Georges Baptiste. He and the assisting restaurant manager, Mikael Båth, select the wines for the wine menu. The idea is to introduce the guests to an

abundance of exciting impressions and combinations that leave them with a perception of complete interaction with the food. Their approach is to achieve the absolute match – the situation where food and wine balance, complement and promote each other perfectly. “Our wines must have the same expression as the dishes so we typically introduce fresh, mineral wines with a lot of acid on our wine menus. These kinds of wine promote Rasmus’ pure, fine food rather than working against it, and naturally there is in no way they overpower or

Geraniums vine udmærker sig desuden ved at være på et meget højt niveau, og så kommer de alle fra små, udvalgte og passionerede producenter i Europa.

take anything away from the food,” Søren Ledet explains. Geranium’s wines are characterised by being high quality wine from small, selected and passionate producers in Europe.

Både saft og vin Geranium havde som den første restaurant i Danmark udelukkende naturlige vine på vinkortet. I dag har flere i den lille kreds af fremtrædende toprestauranter på Danmarkskortet valgt at gå samme vej. Det er dog ikke kun udvalget af vine, men også vinenes evne til at matche maden, der afgør niveauet på stedets vinmenu. Og selvom Geranium ikke længere er unik, hvad angår naturlig vin på vinkortet, så balancerer restaurantens vinmenu bare i sådan en grad, at den ikke lader noget tilbage at ønske.

Both juice and wine As the first restaurant in Denmark, Geranium had nothing but natural wines on its wine list. Today, several of the exclusive group of top restaurants in Denmark have chosen the same philosophy. However, it is not only the selection of wines, but also the ability of the wines to match the food that determines the level of a restaurant’s wine menu. And although Geranium is no longer the only restaurant to serve natural wine, the balance of the restaurant’s wine menu is simply unprecedented.

Det samme gælder restaurantens saftmenu med i alt ni forskellige slags saft til maden. Her var Geranium også på forkant som den første restaurant i Danmark, der tilbød stedets gæster et udvalg af biodynamisk saft, hvis de havde lyst til at prøve noget andet end vin til maden. Geraniums saftmenu har udviklet sig over årene, og den synes lige nu at være på højden med dens velsmagende kavalkade af hjemmelavede safter, fx fyrnålelimonade og rødbedesaft. Også her er der selvfølgelig søgt og fundet det perfekte match til hver enkelt servering. På nær blommesaften er alle safte i Geraniums saftmenu udviklet og lavet i restauranten.

The same applies to the restaurant’s juice menu with a total of nine different juices to match the food. Also in this respect, Geranium was a pioneer as the first restaurant in Denmark to offer its guests a selection of biodynamic juices as an alternative to wine. Geranium’s juice menu has developed over the years, and just now appears to have reached new heights with a delicious cavalcade of homemade juices including pine needle lemonade and beet root juice. Naturally, the juices are carefully selected to perfectly match each serving. Except for the plum juice, all juices on Geranium’s juice menu are developed and produced at the restaurant. 27

rasmus kofoed 1997 Trained as a chef from Hotel d’Angleterre, Denmark

2008 Restaurant Geranium, 1 ✶ in the Michelin Guide

1997 Worked as a chef at Scholteshof, Belgium (2 ✶ in the Michelin Guide)

2009 Gold winner with the Danish Culinary Team, Germany

1999 Worked as a chef at Kommandanten, Denmark (2 ✶ in the Michelin Guide)

2009 Restaurant Geranium 77th on ”The World’s 50 Best Restaurants”

2002 Head Chef at Krogs Fiskerestaurant, Denmark

2009 Winner of the Danish Bocuse d’Or-qualification

2003 Winner of the ”Chef of the Year” competition, Denmark

2010 Winner of Bocuse d`Or Europe

2004 Winner of the Danish Bocuse d’Or-qualification 2004 Winner of the Nordic ”Chef of the Year” competition, Sweden 2005 Bronze Medal winner at Bocuse d’Or, France 2005 Head Chef at Hotel d’Angleterre, Denmark 2005 Diploma from HRH Prince Henrik of Denmark 2005 Winner of the Nordic ”Best fish dish”-competition, Denmark 2006 Winner of the Danish Bocuse d’Or-qualification 2006 Winner of the ”Dessert of the year”-prize, Denmark 2006 Gordon Bleu 2006 Gold winner with the Danish Culinary Team, Russia 2007 Silver Medal winner at Bocuse d`Or, France 28

2010 Grand opening of the new Restaurant Geranium 2011 Gold medal winner at Bocuse d’Or, France 2011 Restaurant Geranium in the Michelin Guide 2011 Price of Honour from all Danish chefs 2011 Price of Honour Chef of the year profile 2012 Restaurant Geranium, 1 ✶ in the Michelin Guide 2012 Restaurant Geranium 49th on ”The World’s 50 Best Restaurants” 2013 Restaurant Geranium, 2 ✶ in the Michelin Guide 2013 Restaurant Geranium 45th on ”The World’s 50 Best Restaurants”

søren ledet 1999 Trained as a chef from Hotel D’Angleterre, Denmark

2011 Coach for Rasmus Kofoed at Bocuse d`Or, France

1999 Worked as a chef at Pied a Terre, London (2 ✶ in the Michelin Guide)

2011 Restaurant Geranium in the Michelin Guide

2001 Worked as a chef at Søllerød Kro, Denmark (1 ✶ in the Michelin Guide) 2002 Deputy Chef at Krogs Fiskerestaurant, Denmark 2003 Assistant Head Chef at NOMA, Denmark (2 ✶ in the Michelin Guide & #1 Worlds 50 Best) 2004 Winner of the ”Chef of the Year” competition, Denmark 2005 Runner-up at of the Nordic ”Chef of the Year” competition, Denmark 2005 Assistant Head Chef at Hotel d’Angleterre, Denmark 2006 Gold winner with the Danish Culinary Team, Luxembourg

2011 Completed education as Maitre D’ 2012 Restaurant Geranium, 1 ✶ in the Michelin Guide 2012 Restaurant Geranium 49th on ”The World’s 50 Best Restaurants” 2012 1st place at the 2012 Coupe George Baptiste European Championship Professional, Tokyo 2012 2nd place at the 2012 Coupe George Baptiste World Championship Professional, Tokyo 2013 Restaurant Geranium, 2 ✶ in the Michelin Guide 2013 Restaurant Geranium 45th on ”The World’s 50 Best Restaurants”

2007 Opened Restaurant Geranium in The Kings Garden 2008 Restaurant Geranium, 1 ✶ in the Michelin Guide 2009 Restaurant Geranium 77th on ”The World’s 50 Best Restaurants” 2010 Coach for Rasmus Kofoed at Bocuse d`Or Europe 2010 Grand opening of the new Restaurant Geranium

Vejen til stjernerne becoming a star

hver detalje tæller every detail counts Selvom det overvejende er Rasmus Kofoeds gastronomi, der trækker gæster fra hele verden til Geranium, så er det helhedsoplevelsen, som tæller i sidste ende. Og når man bevæger sig på et super ambitiøst niveau med 50 Best og Michelinstjerner inde i billedet, så spiller ikke kun ’fine dining’, men også alt fra indretning, service og personlighed i både restauranten og køkkenet en stor rolle. Af samme grund læner Rasmus Kofoed og Søren Ledet sig aldrig tilbage i arbejdssammenhæng. De er stolte af det, Geranium præsterer i dag, men de arbejder til stadighed for at optimere niveauet i restauranten en tand yderligere – om det så er på den lille detalje i maden, vinen, betjeningen eller indretningen, så har det betydning for gæstens samlede oplevelse. ”Vi har en ambition om, at Geranium skal huskes for totaloplevelsen. Det hele skal hænge sammen. Det er ikke sikkert, gæsten kan huske alle retterne eller alle vinene, men den totale oplevelse af at slappe af, blive serviceret og ladet op med positiv energi og sanseindtryk det er det, der er vores ambition med hver eneste gæst,” siger Søren Ledet. 30

Although it is primarily Rasmus Kofoed’s gastronomy that attracts guests from the whole world to Geranium, it is the total experience that counts in the end. And when you move about at an extremely ambitious level among the 50 Best and with Michelin stars, it is not only about fine dining. Every detail from design to service and personality in both the restaurant and the kitchen counts. This is why Rasmus Kofoed and Søren Ledet never lean back workwise. They are proud of Geranium’s performance today, but are constantly working to raise the level even further. Whether it is a small detail in the food, wine, service or décor – everything is significant for the total experience of the guests. “Our ambition is that Geranium should be remembered for the total experience. Everything must come together. The guest may not remember all the courses or all the wines, but the total experience of relaxing, being serviced and charged with positive energy and sensual impressions – that is our ambition for every single guest,” Søren Ledet concludes. Selleri chips med tangsalt Celery chips with seaweed salt

| DESIGN: TOM NYBROE

ÂŠ Rosendahl Design Group 2013

PERFECTION

NYHED Sommelierglas 90 cl 1 stk. 119,95 kr. 6 stk. 599,95 kr. Karaffel 75 cl 399,95 kr. www.holmegaard.dk

Vejen til stjernerne HEADING FOR THE STARS

Dildsten Dill stone

værd at rejse efter worth a detour To Michelinstjerner og en placering på listen over verdens bedste restauranter er med til at understrege det tårnhøje niveau hos Geranium. På kun få år er restauranten blevet et fyrtårn, der lyser langt ud over Danmarks grænser. ’Only the sky is the limit’ synes i sandhed at gælde for Geranium. Restauranten fik i år føjet yderligere en stjerne til den ene, den havde i forvejen, og har nu to af de eftertragtede Michelinstjerner. Også på listen over verdens 50 bedste restauranter bevæger Geranium sig i den rigtige retning. Med et hop fire pladser op i forhold til sidste års placering på listen er Geranium i dag den 45. bedste restaurant i verden. Antallet af stjerner i Guide Michelin henviser udelukkende til maden i den restaurant, som bliver bedømt. I bedømmelsen indgår blandt andet kvaliteten af de an-

vendte råvarer, ’håndværket’ i form af smag og tilberedning, personlighed i madens udtryk, kvalitet over tid, dvs. uanset hvornår man vælger at besøge restauranten, samt en vurdering af, ’om man får noget for pengene’. Service, atmosfære og øvrige indtryk bliver belønnet selvstændigt i Guide Michelin med korslagt bestik (1-5 bestik). Geranium fik i år hele fire, røde bestik. De røde bestik indikerer, at man her får en ekstra venlig og god betjening. Gastroturister Guide Michelin udkom første gang i Frankrig for over 100 år siden. Ligesom dengang omfatter guiden i dag vurderinger af hoteller og restauranter, som bliver foretaget af anonyme inspektører, men over årene har stjernerne bredt sig fra Frankrig og Europa til metropoler i andre dele i verden. Tre stjerner i Guide Michelin betyder, at en restaurant er

Two Michelin stars and a place on the list of the World’s 50 Best Restaurants help to underline the towering level at Geranium. In just a couple of years, the restaurant has developed into a beacon that shines far beyond the borders of Denmark. Only the sky is the limit! This popular expression truly applies to Geranium. This year the restaurant had yet another star added to the one it already had and now boasts two of the prestigious Michelin stars. Geranium is also moving in the right direction on the list of the World’s 50 Best Restaurants. Leaping four steps compared with last year’s ranking, Geranium is now the 45th best restaurant in the world. The number of stars in the Michelin Guide only refers to what is on the plate in the restaurant that is rated. The rating includes the quality of the products, the mastering of flavours and cooking, the personality of the cuisine, the consistency of what the res-

taurant offers to its customers both throughout the menu and the year, and whether the guests get value for their money. Service, ambience and other impressions are rewarded separately in Guide Michelin with 1 to 5 forks and spoons. This year, Geranium was awarded as many as four crossed, red forks and spoons. The red cutlery indicates that the establishment provides a particularly friendly and efficient service. Gastro tourists Guide Michelin was published for the first time in France more than a century ago. Like the early guides, the modern version also comprises ratings of hotels and restaurants performed by anonymous inspectors; but over the years, the stars have spread from France and Europe to metropolises in other parts of the world. Three stars in the Michelin Guide indicate that a res-

Grønne æg med fyrrenåle, karamel og chokolade Green eggs with pine needles, caramel and chocolate

Vejen til stjernerne becoming a star

Kammuslinger i rødbedesaft med saltet fåremælksyoughurt Scallops in beetroot juice with salted sheep’s milk yoghurt

“værd at rejse efter”, mens to stjerner henviser til, at restauranten er “en omvej værd”. Mange besøger i dag en destination alene for gastronomiens skyld. De kommer fra hele verden, fordi de synes, en eller flere restauranter på den pågældende destination er ”værd at rejse efter”. Sådan er det blevet med København, og nogle rejser endda helt fra fx Australien, Japan, Brasilien og Canada udelukkende for at få en unik spiseoplevelse på Geranium, fordi de har hørt eller læst om restauranten og Rasmus Kofoed. Anerkendelse Geranium har ca. 11.000 gæster om året, heraf er størstedelen internationale gæster, 34

som kommer langvejs fra. ”Der kommer gæster fra hele verden for at spise her på Geranium, hvilket vi er virkelig glade for. Hvor mange af besøgene, der har afsæt i Michelinstjerner, 50 Best eller min indsats ved kokke-VM, ved vi ikke, men det er godt, der findes forskellige guider. Ud over at promovere din restaurant er det også en form for anerkendelse, som kan motivere dit personale yderligere. Michelinguiden hylder det høje, stabile niveau, hvor 50 Best hylder nuet og året, og summen af de to guider tilsammen giver måske et meget godt bud på tingene,” siger Rasmus Kofoed.

taurant is “worth a special journey” while two stars signal that the restaurant is “worth a detour”. Many people visit a destination simply for the gastronomy. They come from all over the world because they find that one or several restaurants in that city are “worth a special journey”. Copenhagen has achieved such status, and some people arrive from faraway countries such as Australia, Japan, Brazil and Canada exclusively to enjoy a unique culinary experience at Geranium because they have heard or read about the restaurant and Rasmus Kofoed. Recognition Geranium has about 11,000

guests per year, the majority being international guests who come from far away. “Guests from all over the world come to enjoy a meal here at Geranium, and that is a great pleasure for us. We do not know how many of the visits were inspired by the Michelin stars, the 50 Best, or my performance at the Bocuse d’Or contest, but it is a good thing that the various guides exist. In addition to promoting the restaurant, they also provide a form of recognition that can further motivate the staff. The Michelin Guide honours the high, stable level while the 50 Best honours the now and the year. The sum of two probably gives a realistic picture of the situation,” says Rasmus Kofoed.

hvad de skriver om geranium: what they say about geranium: michelinguiden:

the michelin guide:

Innovativt køkken Tag elevatoren op til den elegante lounge-bar for en aperitif og fortsæt derefter til den rummelige og moderne spiseafdeling. Interessant, innovativ menu på højt niveau, baseret på lokale, økologiske og biodynamiske råvarer. Udsigt til det imponerende køkken og over trætoppene. Specialiteter: Makrel med brændt enebær og peberrod og agurk granit. Vildt tartare og rødbeder. Hindbær med blomster og frisk gedemælksfløde (menuen varierer over året, red.). Kilde: Main Cities of Europe 2013

Innovative cuisine Take the lift up to the elegant lounge-bar for an aperitif then head for the spacious, modern dining room with its huge tables and slick styling. Interesting, innovative set menus; highly skilled cooking relies on local, organic and biodynamic produce. Views into the impressive kitchen and over the treetops. Specialities: Mackerel with burnt juniper and a horseradish and cucumber granité. Venison tartare and beetroot. Raspberries with flowers and fresh goat’s cream. (Editor: the menu varies over the year.) Source: Main Cities of Europe 2013

the world’s

50 best:

Cutting-edge, terroir-ledet nordisk madlavning fortsætter med at blomstre Chefkok og medejer Rasmus Koefed, guldmedalje vinder 2011 Bocuse d’Or kokkekonkurrence, mener, at omtanke kan smages. Kofoed har forpligtet sig til at servere mad, der inddrager alle dine sanser samt at udfordre opfattelsen af gastronomi gennem hans madlavning. Blandt ingredienserne på Geraniums menu er rørhatte, lyng og fåresmør. Tørrede fyrrenåle og hø bidrager til de nordiske erfaringer og terroir madlavning på sit fineste. Outstanding: Hummer og hø. Kilde: http://www.theworlds50best.com

the world’s

50 best:

Cutting-edge, terroir-led Nordic cooking continues to flourish Head chef and co-owner Rasmus Kofoed, a gold medal winner at the 2011 Bocuse d’Or cooking competition, believes that thoughtfulness can be tasted. Kofoed has undertaken to create meals that involve all the diner’s senses as well as to challenge perceptions through his cooking. Among the ingredients on Geranium’s tasting menu, ceps, heather, sheep butter, dried leaves and pine needles contribute to this Nordic experience of terroir cooking at its finest. Standout dish: Lobster and hay aroma. Source: http://www.theworlds50best.com 35

Foretrukken leverandør Preferred supplier

Halvtreds forskellige urter dyrkes her. Fifty different herbs are grown here.

Kiselg kiselgården

- et biodynamisk landbrug kiselgården

- a biodynamic farm

Kiselgården ligger ved Ugerløse i Vestsjælland, et bakket område rigt på fugle og dyreliv. Det er Lis og Eigil, der står bag med mere end 40 års erfaring indenfor drift af økologisk og biodynamisk landbrug. For tiden er Kiselgården i et glidende generationsskifte til deres søn Ask, som har overtaget halvdelen af gården samt dyrkningen af markerne på i alt ca. 40 hektar. Lis og Eigil tager sig af de fire drivhuse på i alt 6.000 m2, hvor der dyrkes ca. 50 forskellige urter efter biodynamiske principper.

Faktisk er de 50 forskellige krydderurter dyrket efter biodynamiske principper i deres drivhuse og gulerødderne, rødbederne, kålene, bønnerne, kartoflerne, pastinakkerne og alle de andre grøntsager på de i alt ca. 40 hektar marker omkring gården endnu mere grønne, end det Ø-mærke, der følger dem.

Kort beskrevet er et biodynamisk økologisk landbrug med en spirituel overbygning baseret på den østrigske filosof Rudolf Steiners filosofi om, at

Kiselgården is situated near Ugerløse in Western Zealand - a hilly area with a rich bird life and wildlife. The owners, Lis and Eigil, have more than 40 years of experience in organic and biodynamic farming. Kiselgården is currently in the process of a generational handover to Ask, their son. So far he has taken over half of the holding and is farming the 40 hectares of land. Lis and Eigil are in charge of the four greenhouses covering 6,000 square metres. They are growing about 50 differ-

ent herbs in accordance with biodynamic principles.

In fact, the 50 different types of biodynamic herbs in the four greenhouses as well as the carrots, beets, cabbages, beans, potatoes, parsnips and all the other vegetables on the 40 hectares of fields around the farm are even greener than their organic Ø-label promises. In brief, Kiselgården is a biodynamic, organic farm with a spiritual superstructure based on the Austrian philo-

der er en symbiose mellem planter, jord og kosmos, som mennesket gennem konventionelt landbrug har skabt ubalance i. Biodynamikkens mål er at genetablere den naturlige balance. På Kiselgården via en såkaldt så tabel, der bestemmer hvornår det er gunstigt at plante forskellige afgrøder. Det handler om at tilsætte jorden et udtræk af urter og ko gødning.

sopher Rudolf Steiner’s ideas of a symbiosis between plants, earth and cosmos that has become upset as a result of conventional agriculture. The objective of biodynamics is to restore the natural balance. At Kiselgården, this objective is pursued through a chart, a kind of bible that prescribes the most favourable periods for planting various crops. It is also about adding an extract of herbs and cow manure to the soil.

Ask står for grøntsagerne på friland, og her dyrkes stort set alt. ”Jeg vil aldrig gå væk fra det biodynamiske, men jeg er ikke så meget inde i livsstilen som mine forældre. Noget af det er lidt for hippieagtigt og alt det med kosmos er lidt for svævende for mig. Jeg standser nogle gange min sprøjtemaskine, når jeg kører med kiselkomposten, for at se, om planterne ser stærkere ud. Nogle gange kan jeg vist se det. Men man skal tro på det, tror jeg. Om ikke andet kan man smage det”, siger Ask.

Ask is in charge of the vegetables outdoors, and basically everything is grown here. “I will never leave the biodynamic principles, but I am not quite so much into the lifestyle as my parents. Some of it is a bit too hippyish, and that cosmos thing is slightly abstract for me. I sometimes stop my spraying machine, when I am spreading silicon compost, to see whether the plants look stronger. Sometimes I think I can see it. But you have to believe in it, I think. Anyway, you can taste it,” Ask says.

I dag har Ask kultstatus i hele restaurationsbranchen, og han leverer det ultimative og ypperligste til mange danske toprestauranter. Mange i kokkeverdenen har knoklet og sørget for, at Danmark er på verdenskortet med de bedste restauranter, men Kiselgårdens produkter har også haft stor indflydelse.

Today, Ask has cult status in the Danish restaurant world, and he supplies the ultimate and most superb products to a range of Danish top restaurants. Many competent chefs have worked hard to place Denmark on the world map of best restaurants, but the products of Kiselgården have also had an effect.

”Vi har gummistøvler i alle størrelser”, siger Ask. ”Vi har jo kokke fra nær og fjern, som kommer for at se, hvad der springer frem i marken, og få et indblik i råvarens natur – det giver super inspiration begge veje”. “We have wellingtons in all sizes,” says Ask. “Chefs are coming from far and wide to see what is sprouting on the fields and to get an understanding of the nature of the products – that is great inspiration both ways.”

gården 37

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