Alchemist

Description du produit

A six-hour sensory supper of snowballs and edible plastic from a firebrand Danish chef

In a former warehouse that’s entirely sealed from natural light, Alchemist takes dining to epic proportions: 50 immersive courses served in five rooms over six hours. One space replicates the sights and sounds of New York City; in another, guests watch the chefs working with hi-tech, lab-like equipment in front of jars of freeze-dried ingredients (pictured). There’s an air of rebellion at this Copenhagen joint. Young-gun chef Rasmus Munk’s experimental plates range from fun – solid G&Ts; white fermented-tomato snowballs – to shocking and confrontational. Cod jaw is topped with pickled dill and edible plastic; chicken feet protrude from a tiny cage; lamb’s brain is sliced at the table; a dish of sharp ice chunks floating in red liquid is named ‘blood diamond’.