Scan Magazine | Issue 68 | September 2014

Page 31

Photo: Hans Christian Jacobsen

Photo: Søren Gammelmark

Photo: Hans Christian Jacobsen

Scan Magazine | Culinary Feature | Fru Larsen

While the chefs at Fru Larsen do the bulk of the food preparations in-house, including everything from smoking their own salmon to curing their own ham, the dining experience is all about delicious simplicity.

A hidden gem in the forest Between Randers and Silkeborg in Denmark, less than an hour’s drive from the Aarhus airport, is a majestic forest town called Langå. There are countless outdoor activities here, such as tennis, golf, canoeing, fishing and hiking to name a few. At the end of your fun-filled day, rest your head on the amazingly comfortable beds at Fru Larsen. By Kathleen Newlove | Photos: Ib Sørensen

Since 1980, hotel and event venue Fru Larsen has been popular with business travellers and couples looking for a romantic weekend away. Her restaurant stands out as the pièce de résistance of this intimate establishment. Renowned chef Tommy Friis began his culinary internship here in 1999 and has now returned as executive chef. In the years he has been gone, Friis has improved his style with subtle nuances; his dishes are now simpler and more refined than they were when he was named Chef of the Year in 2010. He did not come back to Fru Larsen alone, however: he is joined by the commis chef from his Molskroen days, as well as by his wife, chef Birgitte Friis. With their two

small children, the couple has quite a task running a successful kitchen, home and partnership. Luckily, it is a family affair – their parents work at the hotel in accounting, gardening and floral décor while also helping taking care of the couple’s children. The restaurant itself has French influences with its brick floors, pewter candleholders, and open fireplace. The kitchen features a variety of dishes that can roughly be categorised as new Nordic cuisine. “We focus a lot on the ambience and how guests feel when they walk in the door. Our aim is to give them a very relaxed and comfortable atmosphere,” Friis explains, and his wife adds: “It’s a small, intimate environment where guests feel at home.”

The chefs rely heavily on local products but do the bulk of the preparations inhouse. They smoke their own salmon, cure their own ham, pickle their own vegetables and make their own vinegars. “The flavour is most important here,” insists Friis, “which is why people come to us – they’re hungry and they want a delicious, uncomplicated dining experience.” This theme of simplicity is seen everywhere in Friis’s unpretentious kitchen: he lets the delicious ingredients speak for themselves.

Chefs Birgitte and Tommy Friis.

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