{"id":12517,"date":"2017-02-01T18:02:24","date_gmt":"2017-02-01T17:02:24","guid":{"rendered":"http:\/\/blogg.improveme.se\/jemappelleanemone\/?p=12517"},"modified":"2017-02-02T19:06:37","modified_gmt":"2017-02-02T18:06:37","slug":"kokkeriet-part-2","status":"publish","type":"post","link":"https:\/\/blogg.improveme.se\/jemappelleanemone\/2017\/02\/01\/kokkeriet-part-2\/","title":{"rendered":"kokkeriet part 2"},"content":{"rendered":"

\"Image<\/a> \"Image<\/a> \"Image<\/a> \"Image<\/a> \"Image<\/a> \"Image<\/a> \"Image<\/a> \"Image<\/a> \"ImageAnd here’s Part 2! The 1st picture (from the top) is of a test dish we had with a fried ball of crab meat (I think?), the 2nd course was langoustine, kale and Skagen ham, the 3rd one was Jerusalem artichoke, beetroot and truffle\u00a0, then we moved on to a modern take on a traditional Danish food called “hens and asparagus in tartlets”. It consisted of a quail, fermented garlic and an octopus tartlet and was surprisingly good even though I dislike both main ingredients. Everything is better in fancy restaurants… The 4th dish was venison, plums and a bitter chocolate\u00a0sauce that was quite interesting. Then we had our 5th course with lamb ravioli that was also surprisingly good – perhaps a bit too intense lamb taste for my taste. Then we moved over to the desserts where we had: 1st course was cucumber, white chocolate and mint. The 2nd dessert (boy, do I love that combination of words) was lemon, caramel and sorrel sorbet with liquorice meringue on top and the 3rd dessert consisted of\u00a0caramel, snow and a sorbet. Everything was really good and we were so full when we left! I was actually quite afraid that my boyfriend wouldn’t be full at all after the meal. Luckily, that wasn’t the case. They also served whipped butter (yum) and a bread that was out of this world. How come restaurant bread is so much better than regular bread that you bake yourself? Anyway, I highly recommend Kokkeriet if you wish to try Danish and “new nordic” cuisine at a restaurant with a \u00a0Michelin star.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

And here’s Part 2! The 1st picture (from the top) is of a test dish we had with a fried ball of crab meat (I think?), the 2nd course was langoustine, kale and Skagen ham, the 3rd one was Jerusalem artichoke, beetroot and truffle\u00a0, then we moved on to a modern take on a traditional … Read more<\/a><\/p>\n","protected":false},"author":11326,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42],"tags":[9],"class_list":["post-12517","post","type-post","status-publish","format-standard","hentry","category-food","tag-food"],"_links":{"self":[{"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/posts\/12517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/users\/11326"}],"replies":[{"embeddable":true,"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/comments?post=12517"}],"version-history":[{"count":0,"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/posts\/12517\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/media?parent=12517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/categories?post=12517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogg.improveme.se\/jemappelleanemone\/wp-json\/wp\/v2\/tags?post=12517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}