BABETTE

FOLLOW ALONG WHEN MORTEN FALK FROM BABETTE WELCOMES BOTH SUMMER AND KAY BOJESEN INTO HIS KITCHEN AND SERVES UP SOME DELICATE CANAPÉS, PERFECT FOR THIS SUMMER’S GATHERINGS.

Behind the name Babette, you’ll find two highly competent profiles; Christian Wellendorf and Morten Falk. Both are well-versed within the world of French cuisine and have individually, for the past many years, engaged in cultivating the culinary arts. This has culminated in the unique catering concept; Babette, which delivers extraordinary food experiences to large parties and events, as well as into private dining rooms for intimate dinners within the confines of a host’s home. Regardless of the occasion, Babette manages to bring people together around their beautiful and intricate dishes that combine French delicacies with Scandinavian elegance.

French Apetizers

Summer weather is approaching, and Morten Falk has invited Kay Bojesen to join for some French-inspired canapés served on a beautifully and festively set table.

Morten has put together a menu of six different appetizers that are equally satisfying for the tastebuds as they are a pleasure for the eyes. Pickled green olives, smoked quail eggs with seaweed salt, small pies with smoked cheese and lumpsucker roe, oysters with blood orange, malt crispbread with smoked salmon mousse and trout roe, as well as grilled green asparagus. It is truly a feast for all the senses, and you are guaranteed to impress your guests with such a mouthwatering spread.

Food For Many

Along with summer comes a natural break in the calendar for most, and thus the opportunity to gather with friends and family. Future travel plans may begin to occupy space in the calendar and invitations to graduations, events and barbeques are perhaps already trickling into the inbox.

No matter what the occasion for getting together is, Babette’s specialty is making sure the entire table is full and happy, without compromising on the quality of the dinner nor the ingredients. Here, the small canapés are ideal for meeting different food preferences and ensuring that there is something of everyone’s liking, so the guests can leave the table with a well-rounded and versatile dining experience.

Morten Falk’s festive and tasty canapés are perfect to serve at the reception or the next cocktail party, where your guests will be able to easily experience the appetizers sitting or standing, whilst they enjoy conversation with the other guests. If you are up for creating your own hors d’oeuvres, Morten offers some suggestions for a handful dishes of varying degrees of difficulty, which will surely be enjoyed by all. The finishing touch, of course, is elegant tableware, that complements the starters and allows them to be presented in the best surroundings.

MARINATED OLIVES WITH BAY LEAVES & ROSEMARY

200 g. green olives (Blonde Amfissis, lucques or similar)

100 ml. olive oil

2 tbsp. water

1 twig lemon thyme

3 bay leaves

1 twig rosemary

2 cloves garlic

½ organic lemon (the peel from here)

Boil herbs, lemon peel, garlic and water in a saucepan over medium heat. Add olive oil when the water has evaporated and let it steep. Add olives and refrigerate overnight. Serve the olives in a small bowl with toothpicks or Grand Prix lobster fork.

The polished steel NEST is perfect for serving fresh oysters on a bed of ice cubes. Complete the arrangement with the elegant Grand Prix oyster forks.

GILLIARDEAU OYSTERS & BLOOD ORANGE REDUCTION

4 pcs. Gilliardeau oysters

6 pcs. blood orange

2 tbsp. sugar crushed ice olive oil

Squeeze the blood oranges and pass the juice through a sieve. Boil blood orange juice and sugar and reduce to 1/3 of the amount. Cool the reduction. Open the oysters and put them on ice in a bowl. Garnish each oyster with 1 tsp. blood orange reduction and a few drops of olive oil.