After only a year at the head of the kitchens of the restaurant "Copenhagen", Andreas Møller gets a star in the Michelin Guide.
"Almost all chefs dream of one day winning a Michelin star. My dreams are not different. However, my ambition has always been to achieve this feat by my own merit and qualifications, starting from scratch, and not taking the continuation of an already starred table. I always thought that it would limit my creativity and force me to follow a direction previously mapped.
These are the words already a few years ago Chef Andreas Møller who today wins, as an achievement, his first star restaurant Copenhagen.
At only 35 years, the Chef has a unique course that allowed him to rub shoulders with the biggest names in Nordic gastronomy. After having taken his first steps at the restaurant Saison alongside Erwin Lauterbach, with whom he discovers a spontaneous and simplified approach of the kitchen by composing with seasonal products that it is to denature as little as possible, its meeting with Claus Meyer, during his stint at the Standard, finishes with this conviction: to propose a cuisine that respects and sublimates the product, keeping its purest expression to create a real emotion. Andreas Møller is at the head of two restaurants in Copenhagen, Møller Snaps & Smorrebrod, and Møller Kaffe Kokken, each serving iconic dishes of Danish culture.
The product is for Andreas Møller a real obsession in his kitchen that wants to be very natural. It is for him to extract the "substantive marrow", to deliver the purest expression. The main thing for the Danish chef is to preserve the product in its authenticity, to distort the least possible flavors that have all the more power than their rawness. As evidenced by its "Smoked Barley / Celery / Apple", already acclaimed by the finest gourmets. Here, celery expresses itself in a masterful way, all in contrast between the smoked side of La Barbue, and the tangy dimension of the apple. It is in this delicate balance that a balance of flavors and textures is played out which gives celery all its depth.
"You're never better than your last dish." If Chef Andreas Møller's cuisine is characterized by an insatiable quest for perfection, The Danish Chef does not forget what defines the essence of his cuisine: emotion. In his eyes, technicality and mastery are only the means leading the tasting to the emotion that alone must be the end of the design of a dish to create a real culinary experience. [:]