Chefs gave me heads

For some strange reason, I was served heads at three different restaurants within one week. Never happened before, and it was an enrichening experience.

I met head no. 1 at Noma. It had belonged to a fish, and contained a juicyness and concentrated taste, from the cheeks to the eyes. Wonderful to see this part of the fish elevated to a true delicacy. Very sustainable, and tasty too.

 3

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Eye to eye..

Head No. 2 approached me at Bror restaurant, opened by two ex-Noma chefs Sam and Victor. They run a very cosy, small restaurant with Noma influenced food and their own style steadily growing..

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As if one head per head at dinner was not enough, Bror chefs thought I could stomach one more. What a treat, lots of clean taste in the very tender, juicy meat from the cheeks. I even ate the eye, and wished I had had an icelandic aquavit, which I believe should go with every head of lamb. The gelatinous texture is challenging.

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Bror chefs, thinking it funny to scare customers with lamb heads.

Head No. 4 I expected ever as little as the Monty Pythonians expected the Spanish inquisition. I was sitting at my favourite french bistro, a place I do not frequent to be challenged, but to be soothed. But this time, chef Thøstesen at Bistro Boheme managed to surprise me.

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OLYMPUS DIGITAL CAMERAChef Per Thøstesen (in the background..)

By the way, if you are in Scandinavia, head to Copenhagen on friday, as the food festival Copenhagen Cooking is on 23/8-1/9.

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