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At just 27 years old, Jeppe Foldager is one of Denmark's youngest culinary masters.
The winner of the 2013 Bocuse d' Or Silver Award,
Foldager is the head chef of the acclaimed Alberto K restaurant in Copenhagen.
Here, in the restaurant's kitchen, Foldager shows CIA Chef Lars Kronmark
one of his award-winning dishes:
Scandinavian black lobster with caviar and spring vegetables.
[Jeppe Foldager speaking] I'm gonna make a first course in this restaurant [....]
And this is with red lobster and caviar and cucumber pieces and different kinds of herbs.
And the chest ice...
So, I just kind of clean it, clean it up.
This one is a cucumber. We have piglet in herbs oil....
Oil with the chest and a little bit of horseradish inside.
We are not really a Nordic-style in this restaurant, we worked more classic.
We are making foie gras, we are using caviar....
We are using fruit from exotic countries
when there is no.... When there is snow outside in Denmark.
So we use what we think that are best to use for us.
So, we're not really really Nordic, but we use Nordic products when....
when the Nordic products are here and we like to use them.
Right now we're using a lot of asparagus and we use a new Danish potatoes and....
And we use, of course, strawberries and rhubarb and all the other stuff.
[Chef Lars Kronmark] How'd you get the cucumbers so green?
[Chef Jeppe Foldager speaking] I wacken them with the oil, I've made out of the crisps and the horseradish.
This one is a really summer, summer dish.
The people get.... After we have some starters, appetizers and snacks....
We have seven, seven different kinds of snacks and appetizers
we're gonna serve before they get this one.... This one is is fresh and lightly dish....
They.... To start the meal great.
This one is just the fresh piece, rare, just marinated in little bit of oil,
made of cress again.
And this caviar.
....from, um....
[....] caviar, a Dainish caviar company.
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[Lars Kronmark speaking] Do you know what kind of fish it is?
[Chef Foldager] I can't remember. [unintelligible, mumbles]...
So, it's real — real caviar.
[Ambient noise]
This one is — it's also a kind of cress.
Flower cress, it's called in Danish.
I think it's the same in English.
And this one is small pea plants,
just the first one, we use. They are....
....very salad in the taste and great pea taste, of peas.
[Ambient noise]
And we made a special mayonnaise out of lobster.
Lobster — we take the all the lobster heads and boil them in oil,
With a little bit of celery and lemon....
And then you make a mayonnaise of the out of the oil.
So we have this roasted taste of lobster,
inside the mayonnaise....
And I will end up the dish, with an ice cream made out of watercress.
Typical starter in my restaurant.
This Danish blue lobster with the cucumber,
fresh summer peas and cress, watercress and caviar.