Amazing nordic food with Chef Robert JakobssonNovember 17th, 2011 | Posted by in Daily life...
The fresh sorrel, hay and sheep yogurt are all in. Were ready to welcome Chef Robert Jakobsson, former sous-chef of a Noma.
Chef Jakobsson is now the executive chef at Tivoli Gardens Brasserie, rated one Michelin star at the Nimb Hotel in Copenhagen. He is coming for a week in Hong Kong together with his excellent sous-chef Anders, and they will be cooking a Nordic menu for our Lounge restaurant which is already fully booked for the event!
I was very interested to find out what sort of desserts we would be preparing and when I received the recipes and menus I was thrilled to order a lot of ingredients Hong Kong is not really familiar with. To start with hay. Yes, dried grass that we are going to roast in the oven to infuse milk with. Other superb delicacies include sheep yogurt for our ice cream, fresh hazelnuts and the precious Dill Snaps. Just by reading the menu, I can really picture the flavors working out perfectly together.
The first time I’ve met the Chefs the introduction of the desserts was very succinct and clear: As far as possible from a Creme Brulee
Although I love a good creme brulee, I thought the concept and philosophy were very interesting. The desserts are featuring fresh herbs, vegetables, light textures and the least ingredient present is butter and cream. The savory food, from the kitchen side looks as promising as the desserts with a lot of pickled food, deer, lamb and different fishes.
Overall, I have a tremendous amount of respect for the way food is prepared. Its modern, clean, flavorful and fresh – no gelled textures or spheres here, its much simpler and it all comes down to real food!