THE DANISH FLAVOR IN OUR KITCHEN
The first book from Michelin restaurant Kokkeriet brings modern interpretations of classic Danish dishes and offers striking images – testimony to a radical kitchen. But it also relates the story of a restaurant where the choice has been made to discard the familiar French menu to stake everything on a new interpretation of Danish food. The layout is quite simple and cut to the bone. In combination with the choice of high-gloss paper it really amplifies the images taken by Mikkel Adsbøl.
The intention of Kokkeriet is to offer a sensuous explosion.
Each plate is an aesthetic and savory taste of what is Danish.
Each plate is an aesthetic and savory taste of what is Danish.
The flavor of Kokkeriet is Danish, but the tangible form of each dish
is unconventional and prepared utilizing modern methods.
