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{"id":539,"date":"2014-04-02T14:00:00","date_gmt":"2014-04-02T12:00:00","guid":{"rendered":"http:\/\/www.copenhagen-sightseeing.dk\/?p=539"},"modified":"2014-04-01T00:30:56","modified_gmt":"2014-03-31T22:30:56","slug":"formel-b","status":"publish","type":"post","link":"http:\/\/www.copenhagen-sightseeing.dk\/formel-b\/","title":{"rendered":"Formel B"},"content":{"rendered":"
<\/a> Michelin chef and co-owner Kristian M\u00f8ller works at restaurant formula B , and the co-owner Joachim Jochumsen works at their second restaurant Sletten. However, they have chosen to hire a head chef at restaurant Sletten.<\/p>\n <\/a> In October 2013 I met with Kristian and he told the following about the restaurant.<\/p>\n When Kristian took over the restaurant something new had to be done, so they changed the concept, but it is still classic French. They have not gone Nordic as some of the other Before the financial crisis everything went well and when the crisis hit they decided to change seat. The menu was changed a little and each dish can be bought at 130 Danish kroner, dishes that they would like to eat themselves. The dishes should be clean and simple, so you can see what you are eating.<\/p>\n <\/a> They were allowed by the Michelin Guide to keep the Michelin star. The concept is not locked and it gives a different flexibility. The focus is on ingredients, quality and honest expression.<\/p>\n formula B uses seasonal ingredients, they are biodynamic or organic fx. They dry the leafs and use the stick for a tartar. Visually the dishes must have an organic expression.<\/p>\n By using current vegetables, the dynamic and the chefs are happier. After the interesting talk I was served the several dishes.<\/p>\n <\/a> My own experience:<\/em><\/strong> I have eaten a few times at formula B. The food is great and the service is top notch. What makes this Michelin restaurant special is that you do not have to order a set menu. You can put your own menu and the number of dishes together from their tasty menu. It is a restaurant that I can highly recommend.<\/p>\n <\/a> In Danish:<\/em> Michelin-kokken og medejer Kristian M\u00f8ller arbejder p\u00e5 restaurant formel B, og hans medejer Joachim Jochumsen arbejder p\u00e5 deres anden restaurant Sletten. Dog, har de valgt at ans\u00e6tte en k\u00f8kkenchef p\u00e5 restaurant Sletten.<\/p>\n I oktober 2013 m\u00f8dtes jeg med Kristian M\u00f8ller og han fortalte f\u00f8lgende om restauranten.<\/p>\n Da Kristian overtog restauranten skulle der ske noget nyt, s\u00e5 de lavede konceptet om, men det er stadig klassisk fransk. De er ikke g\u00e5et nordisk som nogle af de andre restauranter.<\/p>\n Inden finanskrisen gik det godt, da krisen ramte, sadlede de om, og lavede konceptet om til
\nMichelin chef Kristian M\u00f8ller<\/em><\/p>\n
\nBeef entrecote with celery and puffed white rice.<\/em><\/p>\n
\nrestaurants.<\/p>\n
\nDanish<\/span> lumpfish roe<\/span> with<\/span> horseradish cream<\/span>, crunchy vegetables<\/span> and<\/span> smoked cheese.<\/span><\/span><\/em><\/p>\n
\nThey regularly change dishes which keeps the menu exciting. Their concept today is to go out and socialize, where water and wine placed on the table.<\/p>\n
\nTatar of salted beef top round with grilled salads, black pepper and pickled onions.<\/em><\/p>\n
\nWarm egg yolk with black foot ham, crispy Jerusalem artichokes and Karl Johan emulsion.<\/em><\/p>\n
\nretter der kostede 130 kr. Retter som de selv har lyst til at spise. Retterne som skulle v\u00e6re rene og enkle, s\u00e5 man kan se hvad man spiser.<\/p>\n