Postcard

Creams, soaps and lotion at Aesop, shoes at the newly opened A.P.C., tea at Sing Tehus – I buy the Sencha. For food look no further than Helges Ost where I buy lunch on a weekly basis and delicacies to bring home for an easy dinner. The gigantic mistletoe in the Studio is from Blomster Hjørnet where I buy flowers all the time. Get your port and champagne at Juul's Vin og Spiritus. It is impossible to leave Dora empty handed. I have bought vintage Christmas decorations and candles there recently. As well as beautiful tea towels for the Studio kitchen. Have breakfast at Granola, sandwiches and ris a la mande at Italo Café, wine and something hot to eat at Le Gourmand and coffee and everything else at Les Trois Cochons where the service is great, but I don’t come often as Eddie (my dog) isn’t allowed.

Le Gourmand, Værnedamsvej 3a
Sing Tehus, Værnedamsvej 4
Granola, Værnedamsvej 5
Dora, Værnedamsvej 6
Aesop, Værnedamsvej 7
A.P.C., Værnedamsvej 8
Blomster Hjørnet, Værnedamsvej 8
Helges Ost, Værnedamsvej 9
Italo Caffé, Værnedamsvej 10
Les Trois Cochons, Værnedamsvej 10
Juul’s Vin og Spiritus, Værnedamsvej 15

TREAT:
French Nougat: the sophisticated treat for the festive season ahead.

EAT:
I am in the mood for cooking this weekend and I will be getting my inspiration from the new cook book by the women behind Easy Peacy.

TREAT:
Unlike most, I’m not a big fan of chocolate, however, Friis Holm chocolate is the exception. We always have it at the La Bagatelle Studio.

BREAKFAST:
I have a number of male friends who love eating dinner out on their own. I wouldn’t dream of it. The interesting thing is though, that I love having breakfast at a café by myself. Besides eating, I read and I write, get ideas and think new thoughts. My go to places are Atelier September in the centre of Copenhagen and Italo Caffé on Værnedamsvej where my Studio is.

IN SEASON:
One of the best things this time of year is going chanterelles hunting. I fry mine in butter and add cream, a touch of soya sauce, a sprinkle of parmesan cheese and pepper, always pepper. It’s perfection on toasted bread.

When I don’t read, I cook. And one thing I will prepare more than once in January is this slow cooked shoulder of lamb. It’s everything I need right now. Follow @juliusroberts enthusiastic recipe and it will turn out great. I add more vegetables than he does 5 to 7 in total, but it really is up to you. All you need is time and a glas of redwine while chopping is optional.
Link to recipe here.

Tarragon vinegar: It is so easy to make your own, and it adds sophistication to any kind of dressing or sauce all through autumn. I grow my own tarragon in the garden, but if you don’t, just buy some fresh and add it to a nice bottle of white wine vinegar. Voilà. 

Krogs Fiskerestaurant is our neighbour at our offices. They serve excellent fish and have the best neon sign and most beautiful façade in Copenhagen. I had a wonderful lunch there on a warm spring day and I am hoping to be back soon.  

Recently I was at a lovely house party at Tina Seidenfaden’s, the owner of @theapartment. She served a delicious Pavlova desert made by master of all things sweet @khantonbruusgaard. I definetely need to learn how to make it this summer. Otherwise I will have to call Anton for help.