Sep 24: English Breakfast; Airline Food; Burrito

Breakfast

Up at 3am to catch a 6am flight out of Copenhagen back to Amsterdam, we had breakfast in Schippol airport: a ‘traditional English breakfast.’ That it was adequate was about the best you can say.

Today’s overpriced, average quality airport food cost $12.87 per serve with coffee.

Lunch

A double lunch on the 10 hour flight from Amsterdam to Los Angeles included a decent coconut curried beef with rice and some other food best forgotten. The cost of the meal was included in the air fare so there was no direct cost.

Dinner

Back home and not feeling like cooking after a 23 hour day (up until dinner time) so we headed down to Chatsworth for a burrito from Carnitas Michoacan, which has become our go-to for Mexican.

The burrito was $6.00 each.

Sep 23: Traditional Danish; A Signature Evening with Höst

Lunch

Foodie Philip was determined to try pickled herring before leaving Copenhagen and we found Restaurant Kronberg where he had a mixed herring platter: pickled, curried and fried. Foodie Greg had Danish Meatballs.

The pickled herring was surprisingly mild and the three versions on the combo plate were very enjoyable. The meatballs were good meatballs.

Restaurant Kronberg: Mixed herring platter: pickled, curried and fried.
Restaurant Kronberg: Mixed herring platter: pickled, curried and fried.

With a beer each lunch today cost about $24.90 each.

Dinner

Because the food was so amazing, we went back to Höst to sample their Signature meal, with appropriate wine pairings. The “evening with” version includes an exceptionally good sparkling white wine (French but not from Champagne), sparkling water and coffee in addition to the extra little surprises.

The amuse bouche, steak tartar and fluffy mushroom puffs were the same so I’ll focus on the dishes different tonight.

The appetizer was Norwegian lobster and veal terrine with white asparagus and cep mushrooms and is today’s featured image. Surprisingly the terrine was deep fried making it extremely unctuous. It was Foodie Philip’s hit dish of the meal.

After a repeat of the exceptionally good Danish octopus with salted cabbage topped with a buttery-textured egg yolk swimming in a toasted yeast chicken broth we moved on to the main course. The egg deserves another mention because it was so amazing in both texture and taste.

The main course (entree) of beef tenderloin was excellent although it doesn’t photograph well. Foodie Greg thought this was better than Tuesday’s pork belly, but Foodie Philip gave his vote to the pork!

Höst: Beef tenderloin from Grambogård with salted black currant, beetroot, cress and sauce with marrow and terragon
Beef tenderloin from Grambogård with salted black currant, beetroot, cress and sauce with marrow and tarragon.

Tonight’s dessert of blueberry sorbet with brown cheese and cicely was amazing: we both gave it the thumbs up over the excellent corn ice cream of two nights earlier. The ‘brown cheese’ is a mixture of cow and goat milk that has been heated until it caramelizes before being made into cheese, which gives it an amazing sweetness.

Höst: Blueberry sorbet with brown cheese and cicely
Höst: Blueberry sorbet with brown cheese and cicely.

Although it looks like pasta, the texture was extremely soft.

Dinner finished with the same little chocolate treat and coffee.

With wine pairings and a small tip, tonight’s meal came to about $103.00 per person, but was well worth it for a meal of this quality and originality.

Sep 22: STV Craft Services; Copenhagen Street Food

Lunch

Another consulting meeting with a client who invited us to lunch in their staff ‘cafeteria’ – a meeting room with catered lunch. The wide variety of food – from meatloaf to ceviche fish – is part of their normal lunch routine supplied by the company.

We enjoyed meatloaf, a beef stew, some ceviche fish (probably herring), various salads, and more. All were very tasty and of restaurant quality, no doubt because the caterer takes special effort to ensure a good variety of high quality food to keep such a regular customer happy.

Our lunch  was covered by STV.

Dinner

Tonight we decided on something simple, so we walked over to Copenhagen Street Food, which is in a huge warehouse with about 40 food and drink vendors. There seemed to be every type of food except traditional Danish so we settled on a French focused fried chicken, with fries cooked in duck fat!

The warehouse on the river front houses abut 40 food and drink vendors.
The warehouse on the river front houses abut 40 food and drink vendors.

The chicken was crispy, but perhaps just a little over cooked. The fries were perfectly cooked: crisp on the outside and fluffy in the center and the duck fat did add to the flavor. There was a battered and fried red onion which was better than most onion rings we’ve had.

Dinner tonight cost 100K each or about $13.00.

Sep 21: Chicken Coconut Curry; Steak and Fries

Lunch

At lunch we were meeting with a customer and recording a Lunch with Philip and Greg as well and they chose a small cafe that catered their company events. We both chose a Chicken Coconut Curry that was prepared fresh and was very good.

Our customer/guests insisted on paying so it was free.

Dinner

After the blow out of last night we chose something simple: steak and fries (steak fritte) with Béarnaise sauce at Bøf & Ost just around the corner from where we’re staying in the heart of Copenhagen city.

The steak was tender while the béarnaise was a little heavy on the tarragon. Foodie Philip is a little sensitive to the aniseed/licorice flavors but, while this was a tad more than would have been perfect, it was still a very nice sauce.

The steak fries were perfect. Soft inside and a crisp exterior, salted while still freshly out of the oil.

The steak and fries cost about $29.25 per serve.

 

Sep 20: Traditional Danish; Modern Danish

Lunch

Our first day in Copenhagen so we went walking and exploring some of the more touristy attractions. We doubled back to Cafe Toldboden once it opened as it promised traditional Danish food.

Foodie Greg had a huge plate of smoked salmon while Foodie Philip had fried herring with pickled beets and both caramelized onion and fresh onion. Both were great. Foodie Philip is working up to pickled herring.

Both were served with an unleavened grain bread that was very good and reminded us of the Village bread we get from Trader Joes.

Lunch was 259 Danish Krone with beer or about $9.20 per serve for the food.

Fried herring
Fried herring

Dinner

At the recommendation of our AirBnB host, we went to Höst and chose their ‘normal’ level package: three course meal with wine pairings and some surprises. Definitely not cheap, but one of the absolutely best meals we’ve ever had.

Apparently we should refer to this style as New Nordic but the headline works better the way it is.

It’s hard to remember every dish in details as there were so many of them, but here we go.

The first surprise was an amuse bouche:

amuse bouche
Amuse bouche: At the top, on the rock is a soft cheese with oyster cream. Bottom left, malt and tarragon cured beef. The turnover is made of picked celeriac and filled with a crab puree, while the crisp potato cup was filled with creamy potato puree and topped with chives. All were delicious!

A second non-course followed. The combination was reminiscent of a favorite: Filet Americaine.

Bone filled with a steak tartar topped with creme freche. 
Bone filled with a steak tartar topped with creme fraiche.

And yet another little surprise.

Amazingly fluffy cheese balls that kept morphing flavor as they were consumed.
Amazingly fluffy mushroom puffs that kept morphing flavor as they were consumed.

Next up, bread and butter. It’s odd to think that this was once just ‘bread and butter’ before industrialized food production took over.

Home churned butter and sourdough bread. A perfect crust and crumb.
Höst churned butter and Höst made sourdough bread. A perfect crust and crumb.

Now to the appetizer! The flounder was perfectly seared on one side and buttery soft on the other. The greens were amazing, possibly even better than the flounder.

A perfectly cooked filet of flounder with kohl rabi, spinach and parsley and an oyster sauce.
A perfectly cooked filet of flounder with kohl rabi, spinach sitting on a parsley puree with an oyster sauce.

Before we got to the main course, there was another surprise!

Squid and cabbage topped with a buttery-textured egg yolk swimming in a toasted yeast chicken broth.
Danish octopus with salted cabbage topped with a buttery-textured egg yolk swimming in a toasted yeast chicken broth.

This combination was both surprising and delicious. The egg yolk had been sous vide to the texture of soft butter, or a very heavy cream.

The egg yolk was probably the most 'eggy' thing we've ever tasted.
The egg yolk was probably the most ‘eggy’ thing we’ve ever tasted.

Finally to the amazing main course. We chose this menu because the main dish was pork belly.

Pork belly with tomato, cress and sauce chyron topped with little pillows of Danish cheese.
Pork belly with tomato, cress and sauce chyron topped with little pillows of Danish cheese.

Every component of this dish perfectly complemented the others. The pork belly was so tender it melted into the dish.

We had a small break before dessert. The Foodies don’t normally eat dessert but exceptions should be made for food this good.

Corn ice cream, fresh raspberries, caramelized popcorn and goat mild yoghurt with chanterelles.
Corn ice cream, fresh raspberries, caramelized popcorn and goat mild yoghurt with chanterelles.

Corn ice cream? Oh, yes, definitely. Give us more!

Coffee was complemented by mousse filled chocolate truffle.

Host: Just one more bite! Marshmallow bottom with a mousse filling coated in white chocolate
Host: Just one more bite! Marshmallow bottom with a mousse filling coated in white chocolate.

Of course, the wine pairings – from the sparkling white to begin, to the chablis with the appetizer, Rosso di Montepluciano with the main, and Moscato d´Asti with dessert – were a perfect match at each stage of the meal.

With a small tip – not normal in Denmark – this amazing meal was about $83.85 per serve. Definitely not cheap, but absolutely worth it for this meal. This includes the wine pairing which has a separate value of about $25.

We’re booked to go back and try the Signature Dinner on Friday before we leave Copenhagen.

Sep 19: Scrambled Eggs and Sausage; Rice Bowls

Breakfast

Breaking with tradition, the Foodies had breakfast at the Kipling Hotel in Geneva before a day of travel. Scrambled Egg and Sausage, with some English style baked beans, it was a filling start to the day.

Because breakfast is included in the room rate, it has no separate value.

Lunch

We had lunch between flights at Amsterdam Schippol Airport at Leon. Foodie Philip had Moroccan style meatballs, while Foodie Greg had a Chicken and Chorizo dish. Both served over brown rice with a side salad of cabbage, kale, mint and fresh peas. They were, effectively rice bowls.

Lunch was $9.52 each.

Because we were serve a sandwich on the KLM flight from Amsterdam to Copenhagen, we didn’t feel any need for dinner. Although, after an exploratory walk around the new neighborhood, we did go have some Danish cocktails at Strøm – a nearby bar.

Sep 18: Lebanese Sampler; Pizza

Lunch

After walking around Geneva for a couple of hours we were ready for some food. There seems to be every option available so we chose Lebanese food at Les Saveurs du Liban, near our hotel.

The first choice of a tartar required advance notice so we both opted for the sample platter, which had a great variety of excellent food.

Geneva is not cheap and a simple lunch and sparkling water cost $67.99 Swiss Francs or $69.34, split between us that’s $34.67 per serve.

Lunch is today’s featured image.

Dinner

After another walk in the other direction we settled on an Italian restaurant near the hotel, and wanted to share a pizza. However, this strange proprietor refuses to allow people to share only one dish, requiring a dish to be purchased for every person at the table. A very good reason to never return.

Our waiter was delightful, however, and suggested a simple salad as the choice for the second person, so we continued and had a reasonably good seafood pizza and the ‘essential’ salad.

This was also the first time we came across 500ml bottles of wine and we shared an excellent local (Geneva) wine.

The pizza and salad were 26 Swiss Francs or $13.26 each, excluding the wine.

Sep 17: Fondue

Lunch

Thanks to a friend, we went to Gruyére – the town where the eponymous cheese is made. The weather was misty with occasional rain, so where better to have fondue, based on gruyére cheese. Served with potatoes, Cornichons (small pickled gherkins), pickled onion and potatoes, with a side of thinly sliced dried beef, the fondue way exceeded our exceptions.

The meal was a great balance of fatty/salty cheese cut by the cornichons and pickled onion, with a little intensely flavored meat and is today’s featured image.

Being a tourist destination, despite being a living town, the meal was not cheap at $44.80 but the serving was generous. Of course, we added another $13.44 each having triple cream, meringue and fresh raspberries for dessert. That’s something we rarely do, but it was too good to pass up.

Fresh raspberries, meringue and triple cream.
Fresh raspberries, meringue and triple cream.

We left the table after two wonderful hours feeling completely full.

So full, in fact that we did not feel the need for dinner!

Sep 16: Egg and Bacon sandwich; Vegetarian Tasting Menu

Lunch

Time to say goodbye for Amsterdam for this year, and travel on to Geneva to present on metadata to filmmakers there.

At Shiphol Airport we each had an egg and bacon sandwich on wholemeal bread, which was surprisingly good.

As you’d expect at an airport, they were not cheap at $6.30 each.

Dinner

After the presentation was over and most folk had left, we were treated to an excellent vegetarian dinner in Cafe du Grutli adjacent to the presentation theater in the same building in Geneva.

The proprietor suggested she provide a selection of appetizers followed by a sample plate of their entrees.

At the left, zucchini wrapped deliciousness. At the right, highly picked aubergine and zucchini with goat cheese.
At the left, zucchini wrapped deliciousness. At the right, highly picked aubergine and zucchini with goat cheese.
Watermelon 'carpaccio' with pickled ginger and avocado.
Watermelon ‘carpaccio’ with pickled ginger and avocado.

The entree plate sampled an array of really great flavors, but without a menu we can’t remember the details. Each of the samples was excellent from the curry and chick peas, to the spinach, mushroom barley, and sweet potato with a fig in the center.

Dinner tonight was sponsored by Luma Forge, makers of the popular ShareStation shared storage solutions.

Sep 15: Filet Américain; Bolognese/Eggplant Parmesan

Lunch

One of our traditions during IBC is to head to Van Dobbin off Rembrantsplein and have Filet Américain, which is a Benelux variation steak tartar: raw beef.

It was, as always, amazingly good and cost $5.04 per serve.

Dinner

Eetcare Koevoet was so good that we decided to have our last evening meal in Amsterdam there. Foodie Philip had a very excellent Bolognese while Foodie Greg had the Eggplant Parmesan. They did not disappoint. Both were excellent.

The night before, while paying, Foodie Philip ‘overheard’ some comments between staff about why we had not had the ‘sorbet’. Figuring we might have missed something great, we opted for the Lemon sorbet, with vodka and prosecco  It was a perfect dessert: not too sweet with a little alcohol kick and very refreshing.

This excellent meal cost $25.75 per serve, with ‘dessert’ in a glass.