2_9_ScanMag_75_April_2015_Text_Q9_MADS_Scan Magazine 1 07/04/2015 21:43 Page 99
Scan Magazine | Restaurant of the Month | Denmark
venient reach for most people. Perhaps they are out on the town anyway, and just fancy dropping in.” Food and theatre In fact, Kok & Vin is located in a particularly lively part of Denmark’s third biggest city with Odense Theatre, one of Denmark’s most renowned stages, only a few hundred metres down the road. This is reflected in the composition of the menu. “Food and cultural experiences go hand in hand. When people come in for a preshow meal they do not need anything heavy to digest during the following performance,” reflects Falkesgaard Hansen, and highlights the post-theatre menu. “When guests return after the show, we offer French cheeses, pickled delicacies, rillettes or basically any delicacies that fit with the aftermath of going to a play.” Ever-present Head Chefs The ethos of Kok & Vin is as evident today as it was at the beginning, three years ago. Steffen Falkesgaard Hansen and cohead chef, Christoffer Tornhøj Schärfe are
determined to nurture their low key, highquality approach to French cuisine. Therefore, at least one of them is always present at the restaurant, either in the kitchen or on the floor chatting to guests. “Guests must be able to recognise Christoffer and myself in this as much as we do. We have our own way of doing this, and that makes
us immensely proud. At the same time, we remain humble and continuously remind ourselves that success is fleeting. We must keep striving to strike the perfect balance and give all our guests a great, authentic bistro experience,” explains Falkesgaard Hansen.
Head Chefs speak: Kok & Vin’s two head chefs, Steffen Falkesgaard Hansen and Christoffer Tornhøj Schärfe, sum up their mission: “Our goal with Kok & Vin is to give the people of Funen, and the rest of Denmark's population, experience of a cuisine that exudes love, dedication, passion and respect. We want to give people who enjoy life the excuse to go out and eat on a grey and rainy Tuesday night. After all, life is all about eating and drinking. So let's make it relaxed, in good spirits and in a cosy setting.”
A glimpse of the menu Pork rillettes with with tarragon mustard Classic beef tartare with mixed salads Bouillabaisse with fish and shellfish. Potatoes, croûtons and Sauce Rouille A selection of French cheese Apple trifle with sorbet, white chocolate and yoghurt Petits fours
For more information, please visit: www.kokogvin.dk
Issue 75 | April 2015 | 99