Endo Edibles

Alchemist

Daisy – Orange, Ginger, Rum, Lime

2012 Dom Perignon Champagne

Greed – Citrus Air, Woodruff

Smoky Ball – Langoustine, Almond Cream, Ossetra Caviar, Puffed Gluten, Smoke

Dumpling – Bok Choy, Herbs, XO, Nam Jim Gel, Wasanbon Candy Floss

Space Bread – Vegetable Waste Bread, Sourdough Essence, Belgian Beluga Caviar

Mate & Riesling – Kombucha, Mate Tea, Riesling Grape Juice

Omelette – Egg Yolk Membrane, Egg Yolk and Comté Cheese Cream, Lardo, Black Truffles, Brown Butter

Sunburnt Bikini – Mochi Dough, Joselito Ham, Gruyere, Truffle Butter

Sea Buckthorn Tonic – Tonic Water Meringue, Vodka

Kamo Gyokuro Tea Ceremony 2021 Goku Cultivar

1984 – Potatoes, Peas, Caviar, Lovage¸ Razor Clams, Cod Eyes

Double Trouble – Moon Jellyfish, Beach Rose Oil, Beach Herbs, Nuoc Cham, Coriander, Thai Basil

Ankimo – Monk Fish Liver, Sake, Seaweed Crisp, Codfish Collagen

Marine Invaders – Beach Crab, Sea Urchin, Foie Gras

Lobster Roll – Horseradish, Fermented Tomato

Plastic Fantastic – Cod Jaw, Smoked Marrow, Comte, Edible Plastic Boullion

King Crab – King Crab and Langoustine Farce, Smoked Butter, Bleek Roe, Butternut Squash, Orange Kosho

2015 Bouchard Pere & Fils Chevalier-Montrachet Grand Cru  &  2015 Coudray-Bizot Echezeaux En Orveaux Grand Cru

Tongue Kiss – Asparagus, Rhubarb, Yuzu, Ume

Breathless – Lamb Lung Pate, Pickles, Ramson, Black Currant

Food for Thought – Lamb Brain, Brioche, Cherries, Lemon Peel

Mycelium – Mushroom Gel, Truffles, Coffee Kefir

The Pigeon – Dry aged Wood Pigeon cooked in Bee’s Wax, Lacto-fermented Black Truffle, Red Currant

Airy Bread – Potato Starch Baguette, Yeast, 2015 Joselito Pata Negra Ham

Cheers – Bioluminescent Algae, Melon

Orchid & Hops Kombucha

Hunger – Cured Rabbit, Harissa

Fluffy Bao – Coriander, Oxtail, Scallop, Fjord Shrimp, aged Soy

Burnout Chicken – Tamarind, Puffed Rice, Dry Shrimp, Green Curry, Fjord Shrimp

Force of Nature – Colostrum, Milk, Unpasteurized Honey, Wood Ants

Andy Warhol – Green Banana Peel, Banana Ice Cream, Tonka Bean, Rum

Pine Nut Liqueur – Bora Bora Vanilla, Pine Nut Milk, Vintre Molle Vodka

Life Line – Pig Blood Ganache, Venison Garum, Blueberry, Juniper Oil

Guilty Pleasure – Chocolate, Mango Jam, Peanut Gianduja, Salted Caramel

Pinky – Calamansi Jam, Pink Grapefruit, Coconut Cream, Marshmallow Fluff

Amber – Ginger, Honey, Red Wood Ant

Cubic Margarita – Mezcal, Tequila, Lime, Sea Salt, Mint

Happy Ending – 3D Printed Puff Pastry, Apple, Caramel, Sour Cream

Even in its early days one of the most ambitious Restaurants ever created I’ve probably told my 2017 Alchemist story a hundred times and I’ll probably tell it at least as many more – a showing of hospitality quite like any other. Already impressed by my visit to Chef Rasmus Munk’s original Restaurant it was an absolute privilege to sit down in the new concept and experience what is truly “an experience” – visual, aural, gastronomy, sociology, ecology, technology and even anthropology.

From the immense door to an opening “Impression” featuring a solo violinist playing “Vi sålde våra hemman” every aspect of Alchemist is intended to overwhelm the senses, and across five “Acts” in an equal number of hours Rasmus’ team never ceases to impress in catering to each guest’s every need.

Pointless to describe course-for-course, the journey occurring as guests move from room to room and idea to idea, early bites take place in front of a test kitchen where Champagne finds itself matched to Candy Floss Dumplings and “The Perfect Omelet” before traversing the 90,000 bottle Wine cellar to a planetarium called The Dome.

Often using Food as a vehicle, the overhead projection of polluted oceans coming to life with a jaw-dropping dish of Cod topped in crispy translucent Bouillon, consider also the idea of food waste in the form of Brain, Lung or Flesh from a Crab beyond the Legs.

Never lacking for technique, cryo-freezing and emulsification joining forces with ideas such as growing Mycelium on agar or dry-aging game in wax, custom service-ware makes many dishes more titillating including Orwell’s “1984” Eye or the silicon Tongue Kiss.

Gazed down upon by caged Birds while eating a deboned Thigh titled “Burnout Chicken,” shortly after lights went dark for “Cheers” featuring edible Bioluminescence that has generated a scientific paper, sweets begin with Force of Nature featuring Colostrum, Unpasteurized Honey and Formic Acid before picturesque “Andy Warhol” and Pig’s Blood Ganache complete with a QR Code to become a Blood Donor.

Making a statement about the abusive nature of child labor with “Guilty Pleasure” before guests enter the Pink Room, an impression best left as a surprise, it is after visiting another kitchen that guests end up in the Balcony with their thoughts and three more bites including Ants in “Amber” and a 3D Printed Tarte Tatin.

About those thoughts? Calling Alchemist the most forward thinking restaurant in the world right now is easy. But it’s more than that. It is science and culture and art and 100+ people working together to create something extraordinary. It succeeds in its vision. It publishes scientific papers. It shows that big dreams can come true and that those dreams, even using Food as a medium, can make a difference.

www.alchemist.dk