Jordnaer

 Vicki pointed out that the two-star Michelin Jordnaer received three-stars soon after I visited. I wanted to get all the pix up here. Huge thanks to my friend Katherine who was able to make reservations at the "kitchen table" on short notice as part of her Danish Foodie Club. Unfortunately, she got sick that day and wasn't able to go, so I did a solo eating venture, having no idea of what I was getting into, or how much it cost (ended up being close to $550 with water and wine), or what a kitchen table was.

Super lucky to get to meet Eric Vildgaard in person. He was heading to Colorado a couple months after this to ski and we discussed the best places to ski here. Here's my brush with fame:

Restaurant is inside a hotel. I'm trying to remember but I think they have a little locker or cubby to put your coat before you go in.

So the kitchen table is literally in the kitchen. This was my view. The chef on the right, facing me, seemed to be Eric's right-hand man (I'm sure there is a better term for this position). You can see that the kitchen is divided into two rooms. I was amazed at how many people are needed to cook for this relatively small restaurant.

A little amuse-bouche:

plated in something resembling a shell:

The staff is using tweezers constantly, for the careful placement of the tiny flowers. 

Eric introduced himself, said he was sorry Katherine was sick and did I like caviar? Because they apportion the food the prior day and so I would receive both my and Katherine's caviar! By the end of the night, I think I was actually a little over the top on caviar, but I do love caviar (never having had sturgeon eggs before, only Japanese) and salt and it was glorious. 

Of course I had to pair with a Riesling because I never got past Riesling in wine-tasting school. On top of the caviar is shaved truffle:

I had never had real truffle before. Apparently "truffle fries" in the US are made with some chemical that is overpowering and not real truffle. Anyway, this is delicate and much more subtle than the chemical.

The kitchen is busy but controlled:

https://youtu.be/N32tbryAUjg

https://youtu.be/THyfaAZEZQ0

This is a fresh morel. I'd never had one before. Never even found one in the wild:

 

You can see why they need a truffle shaver!

Dessert. Alas, all good things must come to an end.