Comments on: Geranium (Copenhagen, Denmark) – A Touch More Focus

By: He who knows

He who knows — Wed, 18 Nov 2009 10:46:23 +0000

The damn “film” on the scallops was “gellan”, a texturas product which generates a rather rigid gel, not agar agar which can be served, if not hot then at least warm. In this case, the cold gellan is made with apple juice, which was actually quite nice with the scallops. it is just a matter of personal taste, i guess….

By: jimmy w.

jimmy w. — Mon, 14 Sep 2009 08:34:02 +0000

hey chuck.
i can see from your rewiew that you were not too impressed? did you stop to think that they was completly bio dynamic, and there for under some restrains, with produce and so on, and i think its a mistake to compare noma and them together, 2 different chefs and 2 different styles.
the sad part is they had to close.

By: Mikael

Mikael — Sun, 06 Sep 2009 15:44:19 +0000

@FoodGod – And why could truffles not be considered as biodynamic produce, especially if they were truffles from Gotland which I presume was the case?

By: FoodGod

FoodGod — Sun, 06 Sep 2009 08:15:29 +0000

The restaurant is beautiful, with all the sun glowing through the windows. The view of the park, it reminds me of TFL a lot, not the food but the space. Had a good meal here (not great). The bread with all the grains and seeds was great. Wine parings very nice. My server mentioned that all produce was biodynamic, two courses later I was served truffles. So I asked where do you get biodynamic truffles? She was amused. A few mis-steps, raw scallop hazelnut and some agar gel. Imagine chewing bubble gum with nuts, gross. King’s herb garden was Intense! Onion dish was my fav.

By: chuckeats

chuckeats — Wed, 02 Sep 2009 21:42:23 +0000

it’s not a word but it will do but there is something that i haven’t quite my finger on yet about food in Copenhagen (at good places) – despite the restaurant’s style, there is a purity to everything that i very much enjoy.

By: Trine

Trine — Wed, 02 Sep 2009 20:44:23 +0000

Once again thank you so much for your write-up! Once again it is intriguing to read the way you transform your experience into words.
It put some thoughts into my mind. I am with you on the lamb dish, the strawberries were not balanced with the rest of the dish and the course itself too rich for the composition of the whole meal, but excellent meat taste and quality.
Fabulous photos, enjoyable to look at and remember.
Some rumors in the city have it that they will re-open soon, some say they won’t…
“Denmarkian identity of cooking” – love that way of saying

By: chuckeats

chuckeats — Wed, 02 Sep 2009 09:07:11 +0000

@jakob – didn’t know that – that’s a lot of meals at geranium!

@mikael – thanks, you’re right – looks like you had it really bad at Esguard – bad seafood wrapped in this crap.

By: Mikael

Mikael — Wed, 02 Sep 2009 03:48:58 +0000

Great review Chuck. I tried to go there but they had just closed.

From your description, the film on the Scallops & Beetroot sounds more like Micri-film than agar. It also looks more like Micri. Esguard served a lot of that stuff.

By: Jakob

Jakob — Tue, 01 Sep 2009 18:41:12 +0000

For those who don’t know what The Klf did with all the money (as the K Foundation), read the wikipedia article. It’s quite remarkable.

By: Jack Everitt

Jack Everitt — Tue, 01 Sep 2009 16:13:01 +0000

Really great photos! (Well, except for the last couple, where your light was no longer any good.)

I used to like that big first album by the Justified Ancients of MuMu.