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Ferran has one in his kitchen at Cala Montjoi, Charlie has a nice one at Chicago and Juan Mari & Elena’s table within their Restaurante Arzak, San Sebastian is infamous. When I opened The Paul, I too wanted a Chef’s Table. Our table is situated right in front of the kitchen. Designed to be used by Spanish architects the table seats eight. High pivoting, armed chairs give a perfect view of our open kitchen. Seated here one can smell, see and more often than not, hear everything that going on within our little food-theatre. Chef’s Table at The Paul was the first of its kind in Denmark. Menus are written individually for each evening. The evenings tend to start in our lounge with Champagne, cocktails and aperitifs. Alongside crisped, salted snacks – oursalted p4 and spooned aperitivos. One is guided through a selection of shellfish and fish appetizers. Light vegetable and poultry creations follow, along with a small meat dish or two. Cheese follows a little pause before encountering the delights of our little Sweet Factory. Champagnes, through a world of tempered bottles – each dish is paired off together with it’s own individual wine. Returning to our lounge, steaming coffee is called for. Tea infusions, liquor & Cognac. Armagnac, Whisky, Grappa and my beloved Rum adorn our prized coffee table.
Please call or mail in good time for the availability of Chef’s Table
Menu example of Chef´s Table
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