A Seafood Menu that Changes Everyday | Behind the Mise
Автор: Noodle alla Gola
Загружено: 2024-11-10
Просмотров: 8505
When we planned our trip to Copenhagen, everyone told us we couldn’t miss Fiskebaren. We decided to find out why. How does a chef create new dishes every day and keep the thrill alive for so many diners? We sat down with head chef Jamie, who let us in on a few secrets—and just as we started filming, a 150kg tuna arrived at the restaurant, ready to be transformed into unforgettable plates. Join us as we dive into the raw, fresh heart of Copenhagen’s seafood scene.
A project by: Davide Soranzio and Ester Galletto
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00:00 Intro
00:49 Opening Credits
01:21 Morning Deliveries
02:16 The philosophy of the kitchen
03:15 Team and Coordination
04:29 The menu
06:05 150kg Tuna
08:20 The Lunch
09:53 Conclusion
© Noodle alla Gola 2024
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