Blog Detail
Blog Detail
Henrik is one of Denmark's most high-profile chefs. He knows everything and everyone on the Danish restaurant scene. But despite his sharp opinions and charismatic approach to business, Henrik's food and dining philosophy is simple. Food is about love between people and good produce - nothing else matters.
What is it about? That's the first thing I ask. No matter how different the occasion may be, it's all about knowing what the main form is - and that's love.
When I invite or am invited, it's a friendly conversation and not much more.
On arrival, I exude confidence and calm, and take a sniff of the atmosphere. I have two commodities: good, simple food and good communication. It's part of the value that you think it's fun. You always have to be in a better mood than yesterday. You score a lot of points if you are honest, attentive and approachable. I always try to read people, and if I make a bad shot, I have something in my toolbox to save it.
Already at the welcome drink, you can try to be a little excited. Then I come running with something. Here in the summer, when they start grilling langoustines, they just eat them straight off the grill. Once you've eaten them with your bare hands, you're not shy anymore.
Menu planning and during dinner
When we go to the table, we are constantly aware of the guest. Because when we come in and sit at the table, it's a new situation. Maybe the atmosphere is a bit heavy again. I say: "Cheers, everyone. How fantastic that we are here today! Lots of roses. Lots of love. Recognition for the whole gang. Great. Lovely wine”.
Take the wines that you like best in the world and that you think your guests deserve. You're in control. You just do it. You grab some champagne. Don't have a cremant, have some real champagne. For God's sake, put it on the table and let people pour it themselves.
Some guests are naturally more liberated and alternative than others. You start by asking some elementary questions, because then you find out what people like and then I make room for the guest. I don't need to talk. If people are discussing something, I'll keep my mouth shut if that's what it takes.
Så is anyone looking right up to the edge. “STOOOOOOOOP!” I say, no matter if it's the king, queen or whoever it is. It's a yellow card. Then they get a lengthy lecture on how much wine to pour into the glass. And then, of course, they are told that two yellows are the end of it. Later, someone else does the same, then there's another yellow card, and then we laugh about it.
You can't say that to everyone, but if your heart is in the right place you can step in and take the stage.
The timing of the dinner is important. But put the dishes on the table in bowls and platters so it's family style, it's very important that you're all in it together. I follow the season and serve more or less the same things throughout the year. I don't want to reinvent myself with a cod when I've found the way I like it best. In reality, you have to create your own - that's the message. You have to be yourself. For God's sake, take that “see me, see me” and throw it away.
Taste, taste, taste and more taste. Real goods, real goods, real goods, real goods. Love. Good friendship. That’s about it.
Afrunding
It is very important to know the approximate end time. If some of the guests are 80, you can figure out that we shouldn't eat until 2 am. On the other hand, if it's someone who just wants to kick it up a notch - whether they eat dessert at 1 a.m., it doesn't matter. It's fine with me if people want to sit at the table, eat, drink and have a party.
I always say goodbye to all the guests. Most of them also get a hug. We've been talking all evening, so of course you say something like “Hey, it was really nice to meet you” and look people in the eye.
That to me is the good self-sabotage and personal responsibility.