New Norm Dinnerware

World´s best design restaurant

World´s best design restaurant

World´s best design restaurant

World´s best design restaurant

A view to the private dining area

A view to the private dining area

A view to the private dining area

A view to the private dining area

Aesthetically pleasing for all senses

Aesthetically pleasing for all senses

Aesthetically pleasing for all senses

Aesthetically pleasing for all senses

In the basement

In the basement

In the basement

In the basement

The private dining room in the basement of Höst

Head chef Jonas Christensen

Head chef Jonas Christensen

Head chef Jonas Christensen

Head chef Jonas Christensen

A view to the winter garden

A view to the winter garden

A view to the winter garden

A view to the winter garden

The various seating areas of Höst each provide different settings

Private Dining Room

Private Dining Room

Private Dining Room

Private Dining Room

Dinner in the Barn

Dinner in the Barn

Dinner in the Barn

Dinner in the Barn

We went to a nearby farm to shoot New Norm Dinnerware and the tables and chairs for Höst

Urban romance

Urban romance

Urban romance

Urban romance

Solitude at Höst

Solitude at Höst

Solitude at Höst

Solitude at Höst

Magical fire

Magical fire

Magical fire

Magical fire

To the winter garden

To the winter garden

To the winter garden

To the winter garden

Setting the table

Setting the table

Setting the table

Setting the table

Private Dining at Höst

Private Dining at Höst

Private Dining at Höst

Private Dining at Höst

Something rustic but still simplistic.

Something rustic but still simplistic.

Something rustic but still simplistic.

Something rustic but still simplistic.

Pipes

Pipes

Pipes

Pipes

Pipe candleholders from MENU in the winter garden

Menucard

Menucard

Menucard

Menucard

A la carte

A la carte

A la carte

A la carte

Plant and nail

Plant and nail

Plant and nail

Plant and nail

Scissor lamps above the bar

Scissor lamps above the bar

Scissor lamps above the bar

Scissor lamps above the bar

Waiting for your table

Waiting for your table

Waiting for your table

Waiting for your table

Raw materials from the Nordic kitchen.

Raw materials from the Nordic kitchen.

Raw materials from the Nordic kitchen.

Raw materials from the Nordic kitchen.

New Norm Dinnerware

New Norm Dinnerware

New Norm Dinnerware

New Norm Dinnerware

When midsummer’s blue skies transform to the grey depths of autumn … When the dense forest tranquillity opens harmoniously on to the fresh and rolling sea … When the changing light, landscape and seasons are both an essential part of life and a source of eternal joy … Then you are in Scandinavia.

Scandinavia’s special light so magically captured and communicated by Danish painter Wilhelm Hammershøi provide the inspiration for the colour palette of New Norm Dinnerware. Materials, contours and textures are taken directly from nature’s elements in the purity, simplicity and honesty that characterises Nordic form. A diversity of colours and materials sets your creativity free and brings new life to the traditional staging of a meal. Variations of colours, surfaces and compositions tell stories about the changing seasons and seasonal ingredients: spring rhubarb, summer strawberries, autumn apples. Thus New Norm Dinnerware is also the perfect scene for local cuisine and using seasonal ingredients.

Designed by architects and designers Norm and produced by Danish designhouse Menu, New Norm Dinnerware centres around the basic white plate, which can change its look with a smaller blue or grey plate – or even a granite slab – on top. You can present food on an all white canvas or tone the surface to create a new and special atmosphere. No matter how the elements are combined, the design and materials have a natural connection.

But what is a dinnerware set without food? New Norm Dinnerware is part of a larger story – a universe that holds much more than design products. Scandinavian design has found a reflection in Nordic gastronomy, so it was natural to let the two complement each other at Copenhagen’s new Nordic restaurant, Höst.

“New Norm Dinnerware and Höst meet in a symbiotic relationship, where the dinnerware accompanies seasonal local cuisine while evoking a special atmosphere. The light-blue glazes lead thoughts to the cool evenings of Nordic summer. They combine beautifully with light summer foods and provide a contrast to the season’s colourful berries. The dark blue-grey glazes symbolise the seas around us and the dramatic cloudy skies – the elements surrounding fish and fowl. The warm brown wood tones tell of the forest’s depth, sensuality and warmth, making them a perfect companion for autumn meals. The coarse texture of the stone plate tells the story of the Nordic mountains – a scenic backdrop for herbs, root vegetables, mushrooms and wild berries,” say Jonas Bjerre-Poulsen and Kasper Rønn from Norm.

Pleasing for all senses.

Pleasing for all senses.

Pleasing for all senses.

Pleasing for all senses.

Mouth-blown glass with a calm dinner, drinks and wine attitude.

Mouth-blown glass with a calm dinner, drinks and wine attitude.

Mouth-blown glass with a calm dinner, drinks and wine attitude.

Mouth-blown glass with a calm dinner, drinks and wine attitude.

North Sea Cheese

North Sea Cheese

North Sea Cheese

North Sea Cheese

Vesterhavsost (Danish cheese made at the coast of the North Sea. Ripened over 26 weeks) with strings of pear and pear puré, sprinkled with muesli made of toasted rye.

Served on New Norm lunch plate in the color Storm

Burning atmosphere

Burning atmosphere

Burning atmosphere

Burning atmosphere

Junket mousse with rhubarb icecream

Junket mousse with rhubarb icecream

Junket mousse with rhubarb icecream

Junket mousse with rhubarb icecream

Junket mousse with rhubarb icecream, rye bread, licquorice, chervil and red sorrel

Danish “Saltimbocca” with ramson

Danish “Saltimbocca” with ramson

Danish “Saltimbocca” with ramson

Danish “Saltimbocca” with ramson

Ingredients (Serves 4)

8 thin veal top round steaks, 100 g each
1 bunch ramson
4 slices Skagen ham
1 shallot, finely chopped
300 g butter
1 dl white wine
Salt and pepper

Instructions

1. Pound the meat a little thinner by hand and season.
2. Put ramson leaves and ham on the meat and hold it together with a toothpick.
3. Fry the meat 1 minute on each side in butter. Add white wine and reduce.
4. Add a little cold butter to the reduced wine and season with finely chopped ramson and shallot.
5. Cover the meat with the sauce when serving. Can be served with new potatoes. Boil the potatoes in a plenty of salted water and toss with butter and chopped ramson.

Table for two

Table for two

Table for two

Table for two

Pork belly with broccoli

Pork belly with broccoli

Pork belly with broccoli

Pork belly with broccoli

Pork belly with broccoli, dried mushroom, pea sprouts and porkrinds

Omelette with your favourite sausage and caperberries

Omelette with your favourite sausage and caperberries

Omelette with your favourite sausage and caperberries

Omelette with your favourite sausage and caperberries

Ingredients (Serves 1)
2-4 eggs (depends on the size of the eggs and your hunger)
A bit of sausage (about 100 g of your favourite sausage, e.g. chorizo or finochio), sliced
A little grated parmesan (50-100 g)
5-6 caperberries or regular capers
Salad leaves and herbs (optional)

This is a wonderful little dish that I like to make on the mornings when I have some extra time at home. I also make it sometimes with I come home late and hungry after a long workday. Use whatever you have in your refrigerator, e.g. a bit of sausage and cheese.

Instructions

Fry the sausage slices in a little good olive oil in a frying pan until slightly crisp. Beat eggs in a bowl while the sausage is frying. Remove the sausage from the pan and add a little pat of butter, which will bubble and foam in the oil. Pour the eggs into the pan, whisk gently with a fork for a couple of seconds and then let the eggs firm up a little. Season with salt and pepper and fold the omelette while it is still in the pan. Arrange the omelette on a plate and top with fried sausage slices, caperberries and grated parmesan cheese. You can also garnish the omelette with salad leaves and herbs.

Scallops & pickled beet root

Scallops & pickled beet root

Scallops & pickled beet root

Scallops & pickled beet root

Scallops, pickled beet root, chervil with hay ash and red sorrel

Pear juice, celery juice and yoghurt drink

Pear juice, celery juice and yoghurt drink

Pear juice, celery juice and yoghurt drink

Pear juice, celery juice and yoghurt drink

Pear juice with crushed ice and mild spices

Ingredients

15 ripe pears
1/2 star anise
1 stick cinnamon
250 g crushed ice

Celery & unripe apple juice

Ingredients

2 stalks celery
8 unripe apples

Yoghurt whey, apple, honey and lemon balm drink

Ingredients

250 g yoghurt whey (drain 1 litre of yoghurt in a cloth overnight and collect the whey)
8 Danish apples
2 tbsp. honey
1 bunch lemon balm

Pear juice with crushed ice and mild spices

Instructions

Juice the pears, boil the juice with the spices and pour through a cloth. When the pear juice is cold, shake in a cocktail shaker with crushed ice.

Celery & unripe apple juice

Instructions

Juice the apples. Boil the juice and pour through a cloth to prevent it from oxidising. Cool the juice and then mix with fresh celery juice.

Yoghurt whey, apple, honey and lemon balm drink

Instructions

Juice the apples with the lemon balm and sieve through a cloth. Mix the juice and whey and add honey to taste.

Baked cod with oysters

Baked cod with oysters

Baked cod with oysters

Baked cod with oysters

Baked cod with oysters, kohlrabi, cream, mussels and dill oil

Breast of Duck

Breast of Duck

Breast of Duck

Breast of Duck

Breast of duck with compote of pickled rosehips with mustard seeds accompanied by celery puré, baked celery, dried purple cabbage and Danish smoked cheese.

Served on New Norm lunch plate in the color Ash

Ramson pesto

Ramson pesto

Ramson pesto

Ramson pesto

Ingredients

100 g ramson
100 g flat-leaf parsley
50 g toasted pine nuts
2 dl olive oil
Salt and lemon juice

Instructions

Blend ramson, parsley, pine nuts and oil. Season with salt and lemon juice.
The amount needed depends on the intensity of the ramson. It may be necessary to add a little more of some ingredients.

Red Scallions

Red Scallions

Red Scallions

Red Scallions

Tasty red onions of early spring

Rustic cheese

Rustic cheese

Rustic cheese

Rustic cheese

Fresh ramson and spring herb salad

Fresh ramson and spring herb salad

Fresh ramson and spring herb salad

Fresh ramson and spring herb salad

Ingredients (Serves 1)

6 leaves ramson
4 small new potatoes (cut into quarters)
Fresh herbs
Fresh peas
Mini cabbage
Beetroot leaves
Lambs lettuce
Small carrots with tops
1 dl good olive oil
1 dl apple vinegar
Salt

Instructions

1. Wash the salad well and lay on a cloth to dry.
2. Boil the potatoes until al dente in salted water.
3. Wash the small carrots and pull off the tops.
4. Cut the carrots and a suitable amount of seasonal cabbage and herbs in small slices. Choose baby vegetables and herbs that are fitting for a seasonal salad.
5. Shell the fresh peas.
6. Make an oil and vinegar dressing.
- Arrange the salad on a plate and drizzle with a small amount of dressing.

Local farm shop

Local farm shop

Local farm shop

Local farm shop

At the organic farm Grantoftegaard

Beet ice cream

Beet ice cream

Beet ice cream

Beet ice cream

Beet ice cream with compote of blueberries stirred with dried blueberries and caramelized white chocolate sprinkled with meringue of apple vinegar and raw licorice.

Served on New Norm Dinnerware slate

The wardrobe

The wardrobe

The wardrobe

The wardrobe

Green asparagus soup with fried scallops

Green asparagus soup with fried scallops

Green asparagus soup with fried scallops

Green asparagus soup with fried scallops

Ingredients (Serves 4)

600 g green asparagus
1 coarsely chopped shallot
1 dl white wine
8 dl whole milk
50 g butter
8 large scallops
1 lemon
Salt
Oil and butter for frying

Instructions

1. Start by cutting the bottom centimetre of the asparagus ends and removing the asparagus tips. Halve the asparagus tips lengthwise and put them in cold water. Cut the remaining asparagus into smaller pieces.
2. Sauté the shallots in a little oil in a pan – the shallots must not brown at all. Add the wine and reduce by half.
3. Add milk and asparagus and bring to boil. Simmer until the asparagus is tender.
4. Pour half of the milk into a container.
5. Blend the soup with the butter. Add the remaining milk until the soup has the right consistency and is smooth and glossy. Season with salt and lemon juice.
6. Fry the scallops in a little oil on a very hot pan, approx. 1 minute on each side. Add the asparagus tips and finish by adding a little butter to the pan.
7. Place the scallops and asparagus tips in a soup plate and pour the warm soup over.

Scallops with Porridge

Scallops with Porridge

Scallops with Porridge

Scallops with Porridge

Scallops with porridge made of dinkel wheat, mussel broth, with pickled pumpkin and pumpkin seeds and pork rinds.

Served in New Norm bowl on slate

Beef

Beef

Beef

Beef

Beef fried in dried mushrooms and sage with glaced parsley root in apple must, pickled beech mushrooms, grilled onions and sauce of porcino

Served on New Norm dinner plate with slate insert

Variation of pickled asparagus and cheese

Variation of pickled asparagus and cheese

Variation of pickled asparagus and cheese

Variation of pickled asparagus and cheese

Ingredients

800 g asparagus (mixture of green and white)
400 g Vesterhavsost cheese
1/2 litre cold pressed rapeseed oil (or regular rapeseed oil)
4 leaves ramson or 1 clove garlic
2 sprigs thyme
10 black peppercorns
Zest of 1 lemon
A little glasswort or sweet woodruff (optional)
Atamon
Mason jar

Instructions

(prepare at least one day before eating)

1. Start by cleaning the mason jar using Atamon (scald and rinse with Atamon).
2. Prepare the asparagus – cut off stem ends and peel the white asparagus.
3. Remove the cheese rind and cut the cheese, asparagus and other ingredients into small pieces.
4. Place the asparagus and cheese into the jar without pushing down. Add the remaining ingredients and finish by filling jar with oil until it covers all of the contents.
5. Refrigerate the jar and contents until serving (at least 1 day).
This dish is envisioned as a sort of tapas. Serve the pickled asparagus with toasted dark rye bread and honey or sausage, for example.

Crab meat wrapped in celeriac

Crab meat wrapped in celeriac

Crab meat wrapped in celeriac

Crab meat wrapped in celeriac

Crab meat wrapped in celeriac. Smoked potatoes with horse radish cream, hay ash, potato chips with freezedried black currant and purslane

Steak with grilled white asparagus and potato salad with asparagus cream

Steak with grilled white asparagus and potato salad with asparagus cream

Steak with grilled white asparagus and potato salad with asparagus cream

Steak with grilled white asparagus and potato salad with asparagus cream

Ingredients (Serves 4)

8 stalks white asparagus
1/2 dl cold pressed rapeseed oil (or regular rapeseed oil)
4 stalks green asparagus
450 g new potatoes (boiled, preferably one day in advance)
1/2 bunch chives, finely sliced
4 rib eye steaks (250 g each, 2-3 cm thick)
400 g Kirks cream cheese
20 g melted butter
Salt and pepper
Lemon

Instructions

1. Grill the white asparagus and then peel them. Cut the bottom ends off of the asparagus stalks (about 2 cm). Save the peel and the asparagus ends.
2. Boil the cut asparagus ends and peels in oil. Start by putting the ingredients into cold oil and heating until the temperature reaches about 80 degrees. Keep the temperature at 80 degrees for 10 minutes and then cool to room temperature.
3. Strain the oil and toss the asparagus ends and peels with the cream cheese.
4. Cut the green asparagus and potatoes into smaller pieces and stir into the cream cheese mixture. Season with lemon, salt and pepper. Garnish with chives.
5. Sprinkle rib eye steaks with salt and grill 3 minutes on each side until medium. Grill the whole white asparagus stalks for the last 3 minutes.
6. Brush steaks and asparagus with melted butter and season. Cut the white asparagus in various sizes and arrange with the steaks. Drizzle with a little good oil.

The winter garden below

The winter garden below

The winter garden below

The winter garden below

Open the gates!

Open the gates!

Open the gates!

Open the gates!

Christian Dell at Höst

Christian Dell at Höst

Christian Dell at Höst

Christian Dell at Höst

Plates and bowl

Plates and bowl

Plates and bowl

Plates and bowl

Holding it together

Holding it together

Holding it together

Holding it together

Head chef Jonas Christensen

Head chef Jonas Christensen

Head chef Jonas Christensen

Head chef Jonas Christensen

Vintage chopping boards

Vintage chopping boards

Vintage chopping boards

Vintage chopping boards

Wallmounted for your viewing pleasure

A view of vegetables

A view of vegetables

A view of vegetables

A view of vegetables

A rural vegetable garden

New Norm water carafe

New Norm water carafe

New Norm water carafe

New Norm water carafe

Tag of approval

Tag of approval

Tag of approval

Tag of approval

From below

From below

From below

From below

Chandelier

Chandelier

Chandelier

Chandelier

New Norm Dinnerware

New Norm Dinnerware

New Norm Dinnerware

New Norm Dinnerware

Taking a break

Taking a break

Taking a break

Taking a break

Warm woolen blankets

Warm woolen blankets

Warm woolen blankets

Warm woolen blankets

Provided by Elvang

Mass Light

Mass Light

Mass Light

Mass Light

Glasblasted marble. Design by Norm for &Tradition

Windows

Windows

Windows

Windows

Chair with blankets

Chair with blankets

Chair with blankets

Chair with blankets

Small window to the kitchen

Small window to the kitchen

Small window to the kitchen

Small window to the kitchen

Ladder in the winter garden

Ladder in the winter garden

Ladder in the winter garden

Ladder in the winter garden

Pipe candle holder from Menu

Hammered

Hammered

Hammered

Hammered

Pipe candleholders from MENU hammered into the wall

A view to the end

A view to the end

A view to the end

A view to the end

Norm Architects

Norm Architects

Norm Architects

Norm Architects

NORM is a multidisciplinary design studio focusing on residential architecture, commercial interiors and industrial design. NORM was founded in 2008 by architects Kasper Rønn and Jonas Bjerre-Poulsen by their vocation to create timeless architecture and meaningful design products.

The justification of a product lies in its ability to differentiate; aesthetically and in functionality. With a determined focus on the good idea, right materials and fine craftsmanship, NORMs primary endeavour is to create useful products, appealing design, and architecture that captures and inspire life.
A glance through the windows

A glance through the windows

A glance through the windows

A glance through the windows

Slate with salmon, cucumber and dill

Slate with salmon, cucumber and dill

Slate with salmon, cucumber and dill

Slate with salmon, cucumber and dill

Dragsholm Castle

Dragsholm Castle

Dragsholm Castle

Dragsholm Castle

A cozy cup of tea

A cozy cup of tea

A cozy cup of tea

A cozy cup of tea

New Norm thermo jug, thermo cup and milk jug

Twosomeness

Twosomeness

Twosomeness

Twosomeness

Lobster

Lobster

Lobster

Lobster

Norwegian lobster with warm salad of brussel sprouts, hazelnuts and crispy potato chips and wispy sauce of chicken skin.

Served on New Norm lunch plate in the color Storm

The living green winter garden

The living green winter garden

The living green winter garden

The living green winter garden

Windows salvaged from an old hospital

Windows salvaged from an old hospital

Windows salvaged from an old hospital

Windows salvaged from an old hospital

Private dining area

Private dining area

Private dining area

Private dining area

Ramson

Ramson

Ramson

Ramson

Also known as wild garlic

The bar

The bar

The bar

The bar

Water

Water

Water

Water

Customised New Norm water carafe

Jar of goods

Jar of goods

Jar of goods

Jar of goods

A Calm View

A Calm View

A Calm View

A Calm View

A multitude of materials

A multitude of materials

A multitude of materials

A multitude of materials

Inspirational Materials

Inspirational Materials

Inspirational Materials

Inspirational Materials

Spice Grinder

Spice Grinder

Spice Grinder

Spice Grinder

Vintage lamp

Vintage lamp

Vintage lamp

Vintage lamp

Leaves

Leaves

Leaves

Leaves

Colors of the changing seasons

Off-Season at the beach

Off-Season at the beach

Off-Season at the beach

Off-Season at the beach

Shades of Grey

Shades of Grey

Shades of Grey

Shades of Grey

Lumpfish and Roe

Lumpfish and Roe

Lumpfish and Roe

Lumpfish and Roe

Shades of Wood

Shades of Wood

Shades of Wood

Shades of Wood

Dinner for two

Dinner for two

Dinner for two

Dinner for two

Jerusalem artichoke panna cotta with lumpfish roe

Jerusalem artichoke panna cotta with lumpfish roe

Jerusalem artichoke panna cotta with lumpfish roe

Jerusalem artichoke panna cotta with lumpfish roe

Ingredients (Serves 4)

250 g raw peeled Jerusalem artichokes
1/2 dl cream
3 sheets gelatine
Salt and white pepper
1 lemon
300 g rinsed lumpfish roe
2 slices dark rye bread
1 banana shallot
1 tray cress (regular size)
Olive oil
White wine vinegar

Instructions

Steam the Jerusalem artichokes until tender in a pot with a little water. When tender, pour out the water and purée the Jerusalem artichokes to a fine consistency. Add cream and season with white pepper, salt and a little lemon juice. Soak the gelatine in water and then add to the purée. Pour a 1.5 cm thick layer of purée into small soup plates and refrigerate.
Crumble the dark rye bread into the smallest possible pieces. Fry in a pan in olive oil until crisp.
Peel the banana shallot and cut into 2 mm thick onion rings. Marinate in vinegar and a little sugar.

To serve: Arrange the lumpfish roe over the panna cotta in the soup plates. Sprinkle with just a little fried dark rye bread. Top the panna cotta with cress and arrange 5-6 shallot rings on each plate. Mix olive oil and lemon juice together and drizzle before serving.

Sculpture

Sculpture

Sculpture

Sculpture

Winter’s View

Winter’s View

Winter’s View

Winter’s View

Up Above and Down Below

Up Above and Down Below

Up Above and Down Below

Up Above and Down Below

A view to birds and cobble

When Seasons Change – So do colors

When Seasons Change – So do colors

When Seasons Change – So do colors

When Seasons Change – So do colors

Bottle Grinder – Accessories to compliment New Norm Dinnerware

Bottle Grinder – Accessories to compliment New Norm Dinnerware

Bottle Grinder – Accessories to compliment New Norm Dinnerware

Bottle Grinder – Accessories to compliment New Norm Dinnerware

Small potatoes with lumpfish roe and sour cream

Small potatoes with lumpfish roe and sour cream

Small potatoes with lumpfish roe and sour cream

Small potatoes with lumpfish roe and sour cream

Ingredients (Serves 4)

600 g small potatoes
2.5 dl cream
400 g lumpfish roe
1 large lemon
1 pot chives
Oil
Salt and pepper

Instructions

Sour cream: Grate the lemon zest and juice the lemon. Blend both into the cream and season with salt and pepper. Refrigerate the cream mixture overnight to thicken the cream.

Chips: Cut three of the potatoes into as thin slices as possible. Boil in salted water until slightly tender (about 1 minute). Remove from water and place on napkin to dry. Heat a little oil in a saucepan to 160-170 degrees and fry the slices until golden.

Boil the remaining potatoes in salted water and cut into pieces. Arrange the potato pieces with the roe, chips and chives. Top with the sour cream.

New Norm Dinnerware

New Norm Dinnerware

New Norm Dinnerware

New Norm Dinnerware

Colors and Materials

Colors and Materials

Colors and Materials

Colors and Materials

Standing

Standing

Standing

Standing

White on grey

White on grey

White on grey

White on grey

New Norm Dinnerware plates and bowls on the J110 Chair

The Höst tag

The Höst tag

The Höst tag

The Höst tag

Chives in Bloom

Chives in Bloom

Chives in Bloom

Chives in Bloom

Textures and tastes of Scandinavia

Textures and tastes of Scandinavia

Textures and tastes of Scandinavia

Textures and tastes of Scandinavia

Dinnerware

Dinnerware

Dinnerware

Dinnerware

More of the New Norm universe

More of the New Norm universe

More of the New Norm universe

More of the New Norm universe

Plated Shrimps

Plated Shrimps

Plated Shrimps

Plated Shrimps

Slate – Natural material of the North

Slate – Natural material of the North

Slate – Natural material of the North

Slate – Natural material of the North

Slate, Plate and Felt – Various materials

Slate, Plate and Felt – Various materials

Slate, Plate and Felt – Various materials

Slate, Plate and Felt – Various materials

Stilleben in the window

Stilleben in the window

Stilleben in the window

Stilleben in the window

Ceramics and slate on concrete

New Norn sculptural Dinnerware

New Norn sculptural Dinnerware

New Norn sculptural Dinnerware

New Norn sculptural Dinnerware

Apples flambéed in sweet woodruff schnapps with sheep’s yoghurt sorbet

Apples flambéed in sweet woodruff schnapps with sheep’s yoghurt sorbet

Apples flambéed in sweet woodruff schnapps with sheep’s yoghurt sorbet

Apples flambéed in sweet woodruff schnapps with sheep’s yoghurt sorbet

Ingredients:
8 Danish apples
50 g sugar
50 g brown sugar
15 g butter
4 tbsp. sweet woodruff snaps (made of clear Brøndum schnapps that is infused with sweet woodruff for about 3 weeks)
4 tbsp. unripe apple juice

200 g sheep’s yoghurt
50 g whipped cream
20 g icing sugar

650 g sugar syrup (50 percent sugar, 50 percent water, boiled and then cooled)
1000 g sheep’s yoghurt
juice of 3 lemons
sweet woodruff
wood sorrel

Instructions
1. Mix the 1000 grams sheep’s yoghurt with the sugar syrup and lemon juice. Freeze the sorbet using a good ice cream maker.
2. Peel and cut the apples into uniform pieces. Caramelise sugar and brown sugar in a pan. Add butter, apples and unripe apple juice. Bring the apples to the boil in the pan and flambé with sweet woodruff schnapps. Pick the apples out of the pan and reduce the caramel until it becomes slightly thick. Reserve the caramel sauce in a saucepan for serving.
3. Mix icing sugar with 200 grams of sheep’s yoghurt and turn in whipped cream. Arrange sheep’s yoghurt cream in a bowl with the caramelised apples, a little caramel sauce and the sorbet. Garnish with wood sorrel and a little sweet woodruff.

A collection of dinnerware

A collection of dinnerware

A collection of dinnerware

A collection of dinnerware

The presentation of New Norm Dinnerware for sale at Höst

Lumpfish on ice

Lumpfish on ice

Lumpfish on ice

Lumpfish on ice

Pantry in the cellar

Pantry in the cellar

Pantry in the cellar

Pantry in the cellar

In the cellar of höst you will find a huge pantry of berries and vegetables – pickled to last all year

Dessert on Two Plates – in a white frame

Dessert on Two Plates – in a white frame

Dessert on Two Plates – in a white frame

Dessert on Two Plates – in a white frame

Morning dew

Morning dew

Morning dew

Morning dew

Presenting New Norm Dinnerware

Presenting New Norm Dinnerware

Presenting New Norm Dinnerware

Presenting New Norm Dinnerware

Pressure-baked pork with corn and chanterelles

Pressure-baked pork with corn and chanterelles

Pressure-baked pork with corn and chanterelles

Pressure-baked pork with corn and chanterelles

Smoked lumpfish with marrow, leek and pickled onions

Smoked lumpfish with marrow, leek and pickled onions

Smoked lumpfish with marrow, leek and pickled onions

Smoked lumpfish with marrow, leek and pickled onions

Ingredients (Serves 4)

6 smoked lumpfish filets
150g lumpfish roe
4 small leeks
100g marrow
12 pearl onions
1 pot soft thyme
100g butter

Pickle brine
1dl white wine vinegar
50g sugar
50g acacia honey
1dl water

Instructions

Pickled onions: Boil ingredients and pour over the peeled pearl onions. Allow onions to pickle for at least a day. Pour 1/3 of pickle brine into a pot and reduce a little. Mix in butter.
Boil leeks in salted water for 6 minutes.
Break fish into small pieces and place in an ovenproof dish. Cut marrow into thin slices and arrange on top of the fish. Place the dish in the oven for 5 minutes at 150 degrees. Now arrange the fish in bowls with pickled onion, leek, a little picked thyme and roe. Heat the sauce from the pickle brine until it foams and place the hot foam on top of the dish before serving.

Fried lumpfish with apple, celery and buttermilk

Fried lumpfish with apple, celery and buttermilk

Fried lumpfish with apple, celery and buttermilk

Fried lumpfish with apple, celery and buttermilk

Ingredients (Serves 4)

4 lumpfish filets
1 celeriac
2 stalks celery
1 sour apple
5 dl buttermilk
2 large cloves garlic
4 dl milk
1 lemon

Instructions

Dried garlic: Peel the garlic and boil in the milk until tender. Rinse and dry in oven at 90 degrees for approx. 12 hours until completely dry.
Cut the celeriac in two unequal pieces with a distribution of 30/70 percent. Pack the large piece of celeriac in aluminium foil and bake in oven at 150 degrees for at least 1 hour, until tender. Cut the baked celeriac into neat pieces.
Cut the raw piece of celeriac in as thin slices as possible.
Cut the celery into thin strips and cut the apple into small cubes. Boil the buttermilk until it separates and strain the liquid through a coffee filter. Reduce the liquid by half and season with lemon juice and salt.
Fry the fish filets in a very hot pan so that they are very browned on one side. Turn the fillets and fry for 30 seconds.
Arrange the dish on plates. Grate the dried garlic and sprinkle over the dish.

Veal tartare with lumpfish roe, cucumber, herbs and chicken skin

Veal tartare with lumpfish roe, cucumber, herbs and chicken skin

Veal tartare with lumpfish roe, cucumber, herbs and chicken skin

Veal tartare with lumpfish roe, cucumber, herbs and chicken skin

Ingredients (Serves 4)

600 g veal top round
200 g lumpfish roe
1/2 cucumber
200 g chicken skin
1/2 pot chervil
1 shallot, sliced in rings
100 g red wood sorrel
Olive oil
Salt and pepper

Mayonnaise
1/2 bunch tarragon
3 dl grapeseed oil
1 cl white wine vinegar
1 tsp. Dijon mustard
1/2 dl pasteurised egg yolk
Salt

Instructions

Mayo: Heat oil to 70 degrees, put tarragon in a blender and blend it with the hot oil. Filter the tarragon oil through a coffee filter and allow it to cool.
Combine yolks, mustard and vinegar in a bowl and whisk together. Continue whisking and slowly add the tarragon oil. Season with salt. Put the mayonnaise in a piping bag if possible.
Cut the veal into small cubes and toss with a little olive oil, salt and pepper.
Place the chicken skin on a baking sheet and bake at 160 degrees for about 20 minutes, until the skin is golden brown.
Peel the cucumber and cut into neat cubes.
Arrange the meat on plates and garnish with roe, herbs, cucumber, mayonnaise and chicken skin.