Showing posts with label Copenhagen. Show all posts
Showing posts with label Copenhagen. Show all posts

Saturday, September 10, 2011

Surviving Copenhagen

'Wonderful, wonderful CO-penhagen...!'
Spent last weekend in Copenhagen, mainly to visit Noma, but also to sample whatever was on offer from the Danes. Some things went well - shopping in the delightful Georg Jensen flagship shop, for example - others were a bit more challenging.

Nyhaven on a balmy evening
The hotel in Copenhagen, the Kong Frederick (which I brilliantly surmised translates to 'King Frederick'), was in a lovely old building with a wintergarden, and my room, recently refurbished, turned an interesting corner, had two windows which opened wide, and was very comfortable. There my paen ends. How disappointing it is to find a lovely property sloppily managed. I might have know things were not going to go smoothly when I asked the reception desk about city tours. The young lady sent me down the road to the Tourist Centre. Not even a brochure on offer. My worst fears were confirmed when I foolishly requested another cup of coffee two whole minutes after the breakfast closing time, only to be summarily rebuffed by the kitchen person in a dirty apron who was at that moment gracing the restaurant with her less-than-cheerful presence. Ah well, they didn't have a proper espresso machine anyway, just one of those push-button things.


The Roskilde Cathedral. Exterior view only.
But now, having got over that picky little rant, let me say that the weather in Copenhagen was delightfully mild, the atmosphere on Nyhaven in the evening busy and pleasant, and the numerous waterways characterful. Also took a visit to Roskilde, the ancient town about half an hour from Copenhagen, reached courtesy of a friendly Pakistani taxi driver named Irfan, who ended up fetching and carrying us all weekend. Roskilde boasts an impressive Cathedral, a UNESCO site said to be the the earliest Gothic church in Denmark, and is the site where the kings and queens of Denmark are buried. It was, unfortunately, closed. Roskilde also boasts a Viking Museum which houses the remains of six Viking longboats. It was, unfortunately, closed. Well, that is not exactly true - our guide book claimed a closing time of 5 pm, and we arrived at 3.45 to find that the guide book is an unreliable piece of trash, and the museum closed at 4 pm. The kind entrance-lady allowed us a brief but free glimpse of the longboats - and how much time, really, do you need to view the skeletal remains of an ancient longboat? We made up for this brief viewing by spending some time considering the modern reconstruction of a longboat called the 'Sea Stallion' which has been sailed from Denmark to Ireland (a journey of 6 or 7 weeks) and pondering all those questions which must inevitably spring to mind (food? water? toilet? sleeping? shelter?) A Viking longboat is not, my friends, built for the comfort of its occupants.

Skeletal Viking longboat

I can report that Roskilde has a very nice & cosy basement restaurant where you can get authentic Danish pickled herrings, should you so wish; and clearly a repeat visit is necessary to see the inside of the famous Cathedral, and see what else the Viking Museum has to offer - it seems that you can actually learn to sail a Viking longboat, which sounds like fun. Meanwhile, to tide me over, my gift-shop purchase was an amusing magazine publication called 'The Viking Invader' - I'll give you a taste of the front page story:

DANES FIGHT CHICKEN SLUR
Cowardice claim causes concern
Members of the Viking Standards Association met yesterday to decide what to do about Denmark. The emergency meeting was called after appalled Norsemen learned that the Danes had given up pillaging. Instead, they were accepting money (known as Danegeld) to stay at home.
'Not true Vikings'
Beautiful colours in Roskilde
Top berserker, Odd Olaffsen, was frothing at the mouth when we asked his opinion. "They're a disgrace to the name Viking! When people see a longship they should shake in their shoes, not hand around a collection tray!"

The whole publication is in this vein, and even descends to lines like "Let's loot again, like we did last summer" and "A sure-fire hit. This one will rune and rune". If you like this humour, buy your own copy here. However, although I was in Copenhagen for only one weekend, I suspect this is not Danish-style humour. In fact, I suspect it was written by Brits. But that's just a suspicion.

On the subject of Vikings, you must admit that having them as part of your deep history could be a teensy bit challenging. Yes, they were powerful and dominant and ruled, or at least occupied, large swathes of the known world in their time. However, they are also famous for a great deal of raping and pillaging. Did I detect a note of defensiveness in the interpretative signs in The National Museum of Denmark  in Copenhagen, displayed alongside hoards of silver and golden amulets and such-like collected by the Vikings? The sign read:

In several European monastery chronicles we find accounts of the attacks by Vikings on monasteries - for example on the English island Lindisfarne: "...the harrying of the heathen miserably destroyed God's church in Lindisfarne by rapine and slaughter." The accounts give the impression that the Vikings were brutal warriors or disorganised pirates...However, the accounts are not quite fair. The Vikings also established a network of flourishing towns in northern Europe. 


What a lovely thing: The Gundestrup Cauldron
The National Museum does have a very fine example of the probable pillaging prowess of the Vikings, in the form of a magnificent silver cauldron, heavily embossed with wonderful faces and scenes. It is thought to be Thracian, from somewhere near Bulgaria, and the museum signage reflected puzzlement about how it could possibly have ended up in a Jutland bog. It is called The Gundestrup Cauldron and is thought to date from the 1st or 2nd century BC. It alone is worth a visit to the museum - along with all that Viking Danegeld, of course.

I last visited Copenhagen as long ago as 1993, and my memory is understandably misty. However, three things stand out: Hans Christian Andersen, Tivoli and Danish hotdogs. I report, sadly, that the Danish hotdog I loved is no longer available around town, and Tivoli has modernised itself to the point of characterlessness; but The Little Mermaid remains perched on her rock by the harbour (having lost her head numerous times, it is presently back in place. Who would decapitate The Little Mermaid? A Viking?)

Tivoli Pleasure Gardens: still looks inviting....

'The Black Diamond'
So on my weekend in Copenhagen, what did I learn? I found that I could translate Danish signage fairly easily, because the language is close to German (though I had to be told that "mad" is pronounced "mel" - it means "meal". So "morgan mad" is - obviously! - "breakfast"). I learnt that the city has some spectacular modern architecture, amongst which I could mention the opera house, the play house, and the King's Library extension (known as 'The Black Diamond'). And perhaps the friendliest person we met in Denmark was a Pakistani.

And here I've written a whole post about Denmark and haven't once mentioned Princess Mary, wife of Danish Crown Prince Frederick, known to we Tasmanians as "Our Mary". The flags were flying at the Amalienborg Palace, indicating that the Royal couple was in residence. That made two Tasmanians in Copenhagen that weekend.


Copenhagen canals


Thursday, September 8, 2011

Noma

Pike perch and verbena/Dill and cabbage
or, as I recorded it: Sauce of roasted fish bones, foamed, with fish, greens and a cabbage stem
(doesn't sound quite so good)


Rye bread, chicken skin, lovage and smoked cheese
I've kept the title of this post simple, in line with Noma's culinary philosophy: simple, raw, fetched from the fields, verges and seashore, right to your rustic-but-luxurious dining plate. Those of you who know me well may wonder how I ever enjoyed a dinner at Noma, presently holding the title of 'World's Best Restaurant', consisting as it does of predominantly raw vegetation. The answer is: champagne, conversation, photographs, discussion, and a large steak the next day. Having said that, the experience was one which I can recommend, and which I did truly enjoy - surprisingly, even some of the food.


Pickled and smoked quails eggs

The day began with a midday rendezvous at Noma's premises, an ex-salt warehouse on the Copenhagen harbour. We met the staff, and chef Rene Redzepi, a 33 year-old Dane who opened Noma only in 2003. What  meteoric rise. Rene was hospitality itself, spending ages chatting to everyone, enthusing about new ideas. His staff (the front of house head is Australian) all exude the same casual and friendly charm. The restaurant, which seats 45 for lunch and 35 for dinner (exactly, every day except Sundays and Mondays) is casual rustic chic, the ancient salt still seeping out fromt the walls, the furniture classic Modern Danish. If you want to make a reservation, call or book online three months ahead. They take bookings only three months out, opening them up at the beginning of each month. When the 'Best Restaurant' thing was announced, they had 100,000 hits on their website and the server crashed.

Following a tour of the kitchen, and the news that out of 12 dinner courses only one or two are "protein" (i.e. meat or fish), we were offered the opportunity to board a bus with Rene and go foraging at the seaside. My prospective dining companion and I declined the foraging offer, and when I heard later that one offering at the seaside was a taste of still-wiggling prawns ("you can taste the ocean!") I knew we had made the right decision.
Scallops and beech nut/Biodynamic cereals and watercress

We returned to Noma that evening, dressed to kill (who knows? we might need to do that literally) and embarked on our culinary adventure. This consisted of 11 mini tasters, 11 full courses, 3 petit four offerings, accompanied by 9 different wines. I made notes as each appeared, trying to understand the descriptions given by the waiters (since it was often hard to tell by looking at the dish); I have found that my list bears little resemblance to the menu we were given at the end of the evening, so please take any following descriptions with a large grain of salt (not that you could do that literally at Noma, of course).

Vegetables and butter milk
But seriously now, this food left me, above all, with the impression that I had eaten clean food. I guess that was the lack of fat - unless you count the hay oil in which we fried out own eggs at the table, and the 'virgin butter' and 'traditional Danish' pork fat which was offered with the (delicious) bread. Rene's concept is to present Nordic seasonal food, so obviously - since the country freezes solid for half the year - his option for ingredients change significantly with the seasons. But in the summer months he believes in collecting whatever the land and seashore can offer. The food is not 'merely' organic, it is truly wild. To complement this, the wines served were all organic or bio-dynamic too.



Our Menu

Appetisers:
Malt flatbread and juniper
Nasturtium and snails
Moss and cep
Sea buckthorn leather and pickled hip roses
Blue Mussel
Cookie with lardo and currant
Leeks and sea weed
Rye bread, chicken skin, lovage and smoked cheese
Pickled and smoked quails eggs
Toast, herbs, smoked cod roe and vinegar
“AEbleskive”

Green strawberries and saladroot/Sorrelsauce
Scallops and beech nut/Biodynamic cereals and watercress
Vegetables and butter milk
Tartar and sorrel/Juniper and tarragon
Langoustine and söl/Oyster emulsion and rye
Onion and thyme/Goose berry juice
Pike perch and verbena/Dill and cabbage
The hen and the egg (involved no hen!)
Caramelized sweetbreads/wild mushrooms and greens from the hedgerow

Desert:
Rhubarb and juniper
Carrot and sea buck thorn

Petit fours:
Chocolate coated potato chips
Foamed yoghurt in chocolate
Bone-marrow caramel


Langoustine and söl/Oyster emulsion and rye
(fetchingly served on a large, warm boulder)

Caramelized sweetbreads/wild mushrooms and greens from the hedgerow

'The hen and the egg'

Onion and thyme/Goose berry juice

Green strawberries and saladroot/Sorrelsauce

Tartar and sorrel/Juniper and tarragon
Carrot and sea buck thorn
Not quite ready to forage.....