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Denmark Dinner

Copenhagen, August 14, 2021

Truly a masterpiece at Formel B

" one of the best training places for young chefs and service staff in Denmark "

Formel B can be found in the western part of Copenhagen only five minutes’ walk from the central square. It began as a gourmet restaurant back in the 90’s when TV chef Henrik Boserup converted the location into a modern restaurant. When Kristian Møller and Rune Jochumsen took over in 2003 it was their work which won a Michelin star in 2004.

Møller and Jochumsen continue to run Formel B. There was a major change of concept from being a top level gourmet restaurant to a more low-key place. A menu was introduced with a selection of dishes each with a fixed price of 100 Krone (at that time) [US$15.50 / 13.50 euro]. Today fixed and à la carte menus are offered. Formel B has had several famous chefs in its kitchen, such as Maître Rôtisseur Paul Cunningham and Nikolaj Kirk.

MENU

Danish hamachi tuna with grilled courgettes
piment d’Espelette, salted whey
2020 Riesling Kabinett ‘Fass 3’
Weingut Julian Haart, Mosel

Tartare of beef with beans, pickled ceps
thyme, fermented mushroom jus
2019 ‘La Lune’ - Mark Angeli, Loire Valley

Fried cod with pickled blackcurrant leaves
celery, white currants, mussel sauce
2019 Meursault ‘Les Narvaux’
Phillipe Chavy, Burgundy

Warm potato foam with ripened cheese
egg yolk confit, Australian winter truffle
1996 Volnay - Camille Giroud, Burgundy

Fried rack of lamb with marjoram
dried tomato, lamb jus
2013 Chianti Classico Reserva
Castell’in Villa, Tuscany

Kefir mousse with blueberries
spruce shoots, caramelized white chocolate
2017 Zeltinger Sonnenuhr Riesling Auslese
Selbach-Oster, Mosel

It is clear why the restaurant has a Michelin star concluded Bailli Délégué Jørgen Krenk. Everything lived up to an exceptionally high standard from the hospitality and the superb decor to the excellent chairs, even the acoustics were of the very highest class.

Formel B is also considered one of the best training places for young chefs and waiters in Denmark.

The menu highlight was the fried cod fillet paired a with delicious mussel sauce which made for an indisputably good taste. Cooked perfectly, the beautiful piece of fish had a crispy crust with clear fish layers inside. Truly a masterpiece to be able to cook fish so perfectly for a larger group!

Good workmanship is evident when executed as strongly as this. The professional guests totally agreed we had experienced absolute star quality. We “bowed our heads” to both the kitchen and service brigades.

The Copenhagen cooking world will remember this dinner as a high spot for sure.

Torben Søemod
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