Chef Yves le Lay, Maître Rôtisseur, is co-owner of “à terre” which has quickly become one of Copenhagen’s most celebrated establishments, earning critical acclaim and prestigious awards, including a Michelin Star in 2023 and the Star Wine List Award in 2022. Chef Yves has made a significant impact on the Danish dining scene with “à terre”.

Chef Yves’s passion for cooking began at an early age, deeply influenced by his French heritage and rich culinary traditions. Early experiences in the French kitchens where he was exposed to the meticulous techniques and philosophies of classic French cuisine laid the foundation for his future endeavours.

A culinary journey testament to his dedication to excellence. Training with most respected chefs in Europe, he refined his skills and gained invaluable experience in the world’s most prestigious kitchens. Eventually arriving in Copenhagen, a city known for its innovative culinary scene where Chef Yves decided to carve out his own niche.

In 2018, Chef Yves co-founded “à terre” which reflects his deep respect for traditional cooking methods and passion for innovation. The name “à terre” translates as “on the ground” in French, embodies his philosophy of grounding his dishes in quality ingredients and authentic flavours whilst allowing them to soar with creativity and modern techniques.

“à terre” quickly gained a reputation for its exceptional dining experience, characterized by its elegant yet unpretentious approach to fine dining. Its menu is a celebration of seasonal produce and finest ingredients. Dishes both visually stunning and delicious. Chef Yves expertise as a Maître Rôtisseur shines through in his meticulously prepared meats, which are often the centre piece of his menu.

Drawing inspiration from various sources his most profound influence comes from the classic French culinary tradition. His cooking is deeply informed by the New Nordic movement, which emphasizes sustainability, local ingredients, and innovative techniques. This blend of old and new is evident in every dish at à terre, where traditional French techniques are combined with contemporary Nordic sensibilities.

Commitment to sustainability is also a driving force behind his culinary philosophy. He is passionate about sourcing the best local ingredients and is dedicated to working with suppliers who share his commitment to ethical and sustainable practices. This focus on sustainability not only enhances the quality of his dishes but also aligns with the values of today’s conscious diners.

Chef Yves’s dedication to his craft has not gone unnoticed. In 2023, à terre was awarded a Michelin Star, a prestigious accolade that solidified the restaurant’s status as one of Copenhagen’s top dining destinations. The Michelin Guide praised “à terre” for its impeccable execution, innovative dishes, and warm, inviting atmosphere, all of which are a direct reflection of Chef Yves’ vision and leadership.

In 2022 “à terre” also received the Star Wine List Award which recognizes the restaurant’s exceptional wine programme. It highlights a carefully curated wine list, which complements its cuisine perfectly, offering guests an unparalleled dining experience.

As Chef Yves continues to push the boundaries of what is possible in the kitchen, the future of “à terre” looks incredibly promising. His relentless pursuit of excellence, combined with his respect for tradition and passion for innovation, ensures that à terre will remain at the forefront of Copenhagen’s culinary scene for years to come.

Chef Yves success is a testament to talent, hard work, and unwavering dedication to his craft. With his Michelin Star and Star Wine List Award, he has firmly established himself as one of the leading chefs in Copenhagen. The journey is far from over. As he continues to innovate and inspire, there is no doubt that he will remain a key figure in the world of fine dining.

Chef Yves shares on his restaurant’s website what his father wrote to him shortly before he passed away “Travaille comme tu t’amuses” which means to work as you amuse yourself. He says, “this has become a mantra for us in the restaurant, something we try our best to live by every day.”

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE

à terre
Tordenskjoldsgade 11
1055 København K

Web: aterre.dk
Tel: +45 71 99 56 99