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Recommended restaurants in Copenhagen

 

 PIERRE ANDRE

 

This restaurant is absolutely worth dining at. Only 30 seats, intimate and kind atmosphere, classy, sublime and delicate French cuisine, incredibly tasteful sauces that accompany dishes, and extremely well-made desserts. You'll not see here all these gymnastics of modern foam amd molecular gastronomi. Pierre Andre is extremely sublime treat, so you will absolutely not go wrong in Copenhagen, by chosing it. It's one of the very best restaurants in Copenhagen, at level with Søllerød Kro (1 Michelin star) in my opinion. Pierre Andre lost its one Michelin star last year, but it was totally undeserved, and even owners of other top restaurants in Copenhagen agreed, that Michelin bottled it completely. Check out its website - www.pierreandre.dk

 

Foie gras a la Emilia Romagna with black truffle, parmesan cheese and balsamico - extremely delicate and extremely tasty dish. Enjoyed in December 2006.

 

Pictures of dishes served during outstanding dinner at Pierre André in July 2007

 

Amuse de bouche - homard (left), goat cheese (middle) and duck mousse (right). Enjoyed with Climens 2003.

 

Le Homard - Grillé, pommes nouvelles, cresson, mayonnaise fumée. Enjoyed with Climens 2003.


La Barbue - Poëlée, asperges blanches, rhubarbe, estragon. Enjoyed with Climens 2003.

 

Le Chevreuil d´été - Roti, fleurs, légumes du moment, réglisse. Enjoyed with half bottle of Lafleur 2001.


     Pierre Andre has a great, great choice of cheeses - I chose "only" six goat cheeses, one sheep cheese and one cow cheese (Chambertin) as seen on this picture. Climens 2003 suited perfectly all these eight cheeses!

 

La Fraise - Servie dans une soupe froide au citron, glace au biscuit. Enjoyed with Climens 2003.

 

Le Cacao et le Chocolat Gran Couva - En sorbet, fondant, huile d´olive, fleur de sel, croutons. Climens 2003 went perfectly well with this dessert!




SØLLERØD KRO 

 

One of the very best restaurants in Copenhagen (Denmark). Very stylish and reliable French-Danish cuisine - delicious and classy food. A fiorework of nuances! Received one Michelin star in 2007. Absolutely worth checking out. www.soelleroedkro.dk

 

Signature dish - 12 grams Rossini caviar from Bordeaux (specially produced by Rossini for Søllerød Kro) on the layer of mashed langoustine blended with Jerusalem artichoke cream. Enjoyed in December 2007.

 

Roasted turbot with leek, oysters and chlorophyll sauce. Enjoyed in December 2007.

 

Lobster with pickled mushrooms. Enjoyed in December 2007.

 

                                                                                                                                                                                                                                                                                                                               




Recommended restaurants in Bordeaux and surroundings

 

CLAUDE DARROZE

 

This is a really well-established restaurant, situated in the town of Langon, South-West France. Classy French cuisine of the region, yes it's traditional, but at the same time extremely tasteful. No modern style of cooking here - thanks God! Absolutely one to recommend.

 

A genuine Bordeaux dish - lamproie (scary looking fish) in red wine. Amazingly tasteful. Enjoyed in April 2006.

 

This dessert looks extremely appetity, doesn't it! Enjoyed in April 2006.

 

 Basque inspired dish - small red peppers, musels and squid from Biarritz. Enjoyed in April 2007.

 

JEAN RAMET

 

This cosy restaurant is situated in the heart of Bordeaux, left of The Grand Theatre and close to the river, made a great impresion on me in April 2005 with very distinguished and classy French cuisine with oriental influence. Classic, extremely tasty and delicate French cooking, with lot of style and plenty of flavors. Sublime dishes!! Especially fish dishes are simply magnificent.

Jean Ramet is influenced by Japanese cooking (there was a Japanese apprentice working in the kitchen) and you can taste, how well he incorporates Japanese "ideas" in his dishes. Simply a must place to have an excellent and intimate dinner when you are in Bordeaux.

How did this restaurant lose its one Michelin star - I really don't know! I wonder if these rewievers fom Michelin really did take their time to assess the restaurant when eating at there, because it really deserves at least one star!

 

Le homard roti, crême de choux fleur. Enjoyed in April 2006.

 

A Japanese among the French - "Kinchaku" d'araignée en suspension. Enjoyed in April 2006.

 

Sole fish made in three variations - left (tomatoes + courgette), middle (balsamico, olive oil, moelle of beef), right (garlic sauce and chorizo). In the cup - bouillabaisse juice. Enjoyed in April 2007.

 

Big shrimps packed in slices of mango fruit with red chutney fruit and ginger sauce. Enjoyed in April 2007.

 

Maccarons with mango mousse, passion fruit juice and chocolate, ice cream. Enjoyed in April 2007.