SALT Bar-Restaurant |
Written by Debra C. Argen | |
The ambience in SALT Bar-Restaurant features white painted brick walls, a beamed ceiling and wood beam pillars, mirrors hang on the walls, there are red and slate blue chairs, and slate blue banquettes line the walls. A large bouquet of white lilies and loaves of fresh bread and rolls are artistically arranged on a table in the center of the room, there is low background music, an open kitchen where diners can watch the chefs in action, and two small canons in the doorway. On the night Edward F. Nesta and I had dinner at the restaurant in May 2006, the tables were dressed with white linens, red roses sat in low square cut vases, red votive candles shined, pepper grinders and appropriate to the restaurant's name, three types of salt graced a special salt cellar with a selection of Laesø boiling salt from the Danish island of Laesø, Guerande Sel from France, and Maldon sea salt from Essex, England.
Sommelier/Chef Søren Elley Calundann began our evening with an aperitif of Duval-Leroy Fleur de Champagne Brut to accompany tapioca crisps that were first cooked and then baked and topped with salt and paprika, crostini served with a basil-arugula pesto, and salted almonds. When he brought us homemade rolls made with porter and freshly baked bread, we tried each of the salts on the butter that was made at a dairy at a manor house in Steensgaard on the island of Funen, where we had stayed. All salts are definitely not created equal, and we enjoyed comparing the differences of each of the salts.
My tasting continued with crispy exterior and succulent interior Fried Scallops topped with Frisee, with White asparagus, Dill Foam and Asparagus Soup served in a demitasse (Ristede kammuslinger med hvide asparges), paired with a E. Guigal Condrieu 2002, Rhone, France, with 13.5% alcohol, that had a fruity nose, and peaches, apricots and creamy acidity en bouche that complemented the sweetness of the scallops.
The restaurant is located on the canal near the Amalienborg Palace, and at Søren's suggestion, we took a stroll after dinner through the Queen's Garden and by the Palace where serendipitously we were in time to see the changing of the Royal Palace Guards. Read Chefs' Recipes where Executive Chef Rasmus Møller Nielsen shares his tempting recipes in English and in Danish, for his Fried Garfish and Norway Lobster with Polenta Crème and Rocambole, and his Roasted Corn Cockerel with Preserved Rhubarb, Green Asparagus and Vichyssoise Foam.
Read our articles on Denmark in the Destinations, Hotels and Resorts, Restaurants, Chefs' Recipes, Liquor Cabinet and Music Scene sections. For additional information on Denmark please contact VisitDenmark at www.visitdenmark.com and Wonderful Copenhagen ® at www.visitcopenhagen.com. For SAS Scandinavian Airlines information, please contact them at www.sas.se. For information on DSB rail service, please contact them at www.dsb.dk. © September 2006. Luxury Experience. www.LuxuryExperience.com. All rights reserved. |