Alouette

Nick Curtin and Andrew Valenzuela, two American chefs, determine the cuisine of Alouette, named after the famous French song. Their dishes have American, Scandinavian, Italian and Japanese influences. The menu at Alouette is an exploration of sustainable Danish Terroir. 
The menu consists of 12 to 15 servings, divided into 4 main Plots - multi-serving explorations of individual Farms. Each Plot examines the methodologies, products and relationships of Danish Agriculture. 
The style is minimalist, everything is cooked delicately over open fire, allowing the deepest textures, flavours and aromas of the best Danish products to speak with their loudest voice. We remember a very successful preparation of grilled white asparagus with Parmesan custard, lime pudding and almond broth.