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Restaurant Frederikshøj Michelin-Star Potential in Aarhus

Sponsored by Visit Denmark

Chef Wassim Hallal of Restaurant Frederikshøj is hoping for a Michelin star or two this Thursday, when Guide Michelin Nordic Cities 2015 is launched. This is the first opportunity for restaurants outside the major cities in the Nordic to be featured in the famous red guide. The less controversial White Guide in Sweden has done this for a few years already and included Denmark and Norway in their latest edition last year. However, the Michelin Guide does have a higher status and the expectation level is greater. I will be in Stockholm to cover the Michelin event on the 26th of February!

Parsnip cream, tartar with pumpkin seeds, dill cream with dill and pork rind with lovage.
Parsnip cream, tartar with pumpkin seeds, dill cream with dill and pork rind with lovage.

Restaurant Frederikshøj is located in Denmark’s second biggest city – Aarhus. The style of cuisine is Nordic fused with classical French gourmet. The meal was a demonstration of how the best restaurants in the world manage to combine truly great flavors with stunning visual presentations. The meal was a cultural experience as much as a threat to the taste buds. You realize that the moment you enter the dining hall. The roof is covered with multiple Copper Shades from Tom Dixon. The furniture, the art on the walls and the glassware and porcelain are all very Scandinavian, and the panoramic view of the forest and sea outside is stunning. We hope chef Wassim Hallal gets his well-deserved place in the Nordic Michelin Guide. Here is the meal we ate, start to finish, with pictures and comments.

Chef Wassim Hallal
Chef Wassim Hallal

Update: Chef Wassim Hallal and Restaurant Frederikshøj did get one Michelin Star! Congrats!

The feast started with a lot of small tasters.
The feast started with a lot of small tasters.
Chicken skins with cream and crispy rye flatbread.
Chicken skins with cream and crispy rye flatbread.
Brioche bread, soft roll and some crispy crackers.
Brioche bread, soft roll and some crispy crackers.
Scallops, celery and “gold”
Scallops, celery and “gold”
Wassim shaving some truffle on the second dish
Wassim shaving some truffle on the second dish
Turbot, mussels, “løyrom” and truffle
Turbot, mussels, “løyrom” and truffle
Mushrooms in the forest mist. On the left side: rocks. Some real some edible (potatoes). You figure it out when you lift them up.
Mushrooms in the forest mist. On the left side: rocks. Some real some edible (potatoes). You figure it out when you lift them up.
Beef with a beet roof.
Beef with a beet roof.
Deconstructed Piña Colada. Pineapple, coconut and vanilla.
Deconstructed Piña Colada. Pineapple, coconut and vanilla.
The golden balloon
The golden balloon
Julie made sure to match the gold
Julie made sure to match the gold
Blood orange sorbet & crispy cake in a caramel balloon.
Blood orange sorbet & crispy cake in a caramel balloon.
Petit fours to end the meal. Not room for many at this point.
Petit fours to end the meal. Not room for many at this point.

 

This was originally posted on my old blog Two Foodies Eating which I had together with Andrea.

Disclaimer

This was a sponsored meal by Visit Denmark. The sponsor had no influence on the content of this article. I received no monetary payment.

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