Restaurant Frederikshøj - Michelin Potential in Aarhus, Denmark

Chef Wassim Hallal of Restaurant Frederikshøj is hoping for a Michelin star or two this Thursday, when Guide Michelin Nordic Cities 2015 is launched. This is the first opportunity for restaurants outside the major cities in the Nordic to be featured in the famous red guide. The less controversial White Guide in Sweden has done this for a few years already, and included Denmark and Norway in their latest edition last year. However, the Michelin Guide does have a higher status and the expectation level is greater. Two Foodies Eating will be in Stockholm to cover the Michelin event the 26th of February!

Last week we were lucky enough to be invited by Visit Denmark to dine at Restaurant Frederikshøj, which is located in Denmark’s second biggest city – Aarhus. The style of cuisine is Nordic fused with classical French gourmet. The meal was a demonstration of how the best restaurants in the world manage to combine truly great flavors with stunning visual presentations. The meal was a cultural experience as much as a threat for the taste buds. You realize that the moment you enter the dining hall. The roof is covered in multiple Copper Shades from Tom Dixon. The furniture design, the art on the walls and the glassware and porcelain is very Scandinavian, and the panoramic view of the forest and sea outside is stunning.

We hope chef Wassim Hallal gets his well-deserved place in the Nordic Michelin Guide. Here is the meal we ate, start to finish, in pictures and comments.

Chef Wassim Hallal

The feast started with a lot of small tasters.

Parsnip cream, tartar with pumpkin seeds, dill cream with dill and pork rind with lovage.

Chicken skins with cream and crispy rye flatbread.

Brioche bread, soft roll and some crispy crackers.

Scallops, celery and "gold"

Wassim shaving some truffle on the second dish

Turbot, mussels, "løyrom" and truffle

Mushrooms in the forest mist. On the left side: rocks. Some real some edible (potatoes). You figure it out when you lift them up.

Beef with a beet roof.

Deconstructed Piña Colada. Pineapple, coconut and vanilla.

The golden balloon

Julie made sure to match the gold

Blood orange sorbet & crispy cake in a caramel balloon.

Petit fours to end the meal. Not room for many at this point.