2_9_ScanMag_72_Jan_2015_Text_Q10_Scan Magazine 1 09/01/2015 22:48 Page 85
Scan Magazine | Restaurants of the Month | Denmark
Taste global culinary tradition in Scandinavia’s top city for great cuisine: Copenhagen.
Restaurant of the Month, Denmark
French classics from a master Daniel Letz is best known for starting Copenhagen’s global culinary career after achieving Copenhagen’s first Michelin star in the 1980s. Over the past twenty years, Letz has dedicated most of his time to developing and cultivating Le Saint Jacques in the centre of the buzzing area of Østerbro, Copenhagen.
to perfect. Looking to the future, Letz will be opening more stores selling his own speciality products and the quality products he imports from France.
By Josefine Older Steffensen | Photo: Le Saint Jacques
It is rare to experience food from a chef who has played such a big part in Copenhagen’s food history. Having introduced the global food scene to what are now world-renowned Danish products, he has taken a step back from the pressures of high-end culinary life and has instead, over the past twenty years, focused all his energy on making Le Saint Jacques a place where everyone can experience true and honest French cooking. “I just want everyone to be happy,” Letz says when asked what he wants the diner-experience to be like. As a diner you can’t really ask for more.
If you are looking for an upmarket brasserie with a relaxed feel and an accessible price tag, then Le Saint Jacques is the restaurant for you. During winter, it is a small, intimate restaurant with forty covers, but during the summer, it transforms into a bustling restaurant with plenty of seating – both inside and outside. “The summer and the winter restaurants are like two different worlds,” Letz says, “with their own distinct personalities.” With classic dishes such as smoked salmon, confit de canard and crème brulée, it is impossible to go wrong. Eighty per cent of those who visit Le Saint Jacques are regulars. New items are added to the menu each month to ensure
the restaurant stays current and to let customers experience the different regional and seasonal tastes of France. The predominantly locally sourced products are entwined with some fabulous French products, such as classical cheeses and wine. “I want the diner to experience our food and wine in a way which is wholesome and excites all the senses,” Letz explains. If you are not able to visit the restaurant, you can still try some of Letz’s famous products from his shops, Letz Shop, which you can find across from the restaurant in Østerbro and in Frederiksberg. Letz is particularly well known for his homesmoked salmon, which has taken decades
For more information, please visit: www.lesaintjacques.dk www.letzshoponline.dk
Issue 72 | January 2015 | 85