DIGEL_Paper_AW19

INGREDIENTS OF PERFECTION
FALL WINTER 2019
PORTRAIT OF A PASSIONATE MAN
ANDREAS BAGH

STARTERS
FROM PASS
ION TO PER
FECTION
ANDREAS BAGH
MICHELIN
STARRED
HEAD CHEF
Andreas Bagh
From cooking the first meal with his father
as a three-year-old to his own Michelin Star
restaurant in the centre of Copenhagen,
Andreas Bagh followed a passion that led
to perfection. On his way he learned from
some of the worldʼs best chefs. To deliver
perfection on every single plate. To develop
his own style of cuisine every single day.
To master that challenge right down to the
last detail. As a Maître de Cuisine. And still
as the boy whose greatest passion is to
make people smile with good food.

“ THE
NEW
ES
TAB
LISH
MENT
“
“If you run a michelin-starred restaurant there is no room for errors or mistakes. Nevertheless
I want to do it differently. I want my team to be part of the creative process, to feel that they
are important part of the restaurantʼs success.ˮ

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Trousers Kiril 1290166-40, Shoes Spotlight 1299737-80

WAY TO THE TOP
Meatpacking District, Kødbyen, Copenhagen
“Copenhagenʼs Meatpacking District is where I learned to cook like a chef.
Iʼm deeply rooted in this place and love to commute through it
on the way to my own restaurant now.ˮ
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Turtleneck Francis 1298006-10 DOC,
Trousers Kiril 1290166-40,
Shoes Spotlight 1299737-80

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ecipes
LOBSTER
WITH
PUMPKINS
and ginger-grapefruit sauce
Serves 4
4 lobsters, 700g
1 butternut squash
500 ml ginger juice
500 ml grapefruit juice
100 g butter
1 grapefruit
Boil the lobsters for 4 minutes in boiling water and chill
in ice water. Break the claws and the tails out of the
shell and clean under cold water.
Slice four pieces of the pumpkin lengthwise and remove
the skin. Peel the rest and slice into cubes, boil until
tender and blend to a smooth purée. Bake the trimmed
pumpkin slices for 10 minutes at 200 C.
Reduce the ginger juice and grapefruit juice by half and
blend in the butter.
Grill the lobsters over a wood-fired grill and grate the
zest of one grapefruit over them.
Serve straight away on 4 plates, arranged with the
pumpkin purée, baked pumpkins and drizzled with
ginger sauce.

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“ C
AT
CH
OF
THE
DA
Y
“
“I think itʼs really important to know where you get your ingredients from. For me as a chef,
nature is an important part of my life and my heritage. I used to go fishing with my dad when
I was younger and he showed me how to catch a fish and to cook it.ˮ

BACK TO YOUR NATURE
Raadvad, Taarbæk, Copenhagen
“When I was young I always came to this spot with my dad at the weekends.
He showed me how to catch a cod, a mackerel or crayfish. I also think that this
shaped me as the person I am today and the chef I always wanted to be.ˮ
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Turtleneck Dallin 1298011-20,
Trousers Serge 1290166-20, Cap Dalik 1299201-20 DOC

ecipes
STEAMED
TURBOT IN
TURBOT
IERRE
with Champagne
Serves 4
1 turbot, 3 kg
1 bottle of Champagne or other dry white wine
250 g butter
1 turbotierre or ovenproof tray
Leave the turbot whole in the turbotierre, add the
Champagne and aromatics (lemon thyme, parsley,
fennel seeds, shallots) and steam for around 20 minutes
on a medium heat on the stove.
When the fish is almost done, strain half of the cooking
liquid into a pot through a fine sieve and blend in the
butter with a hand mixer.
Serve the turbot “ family style” – straight from the pot
with the sauce on the side.
A seasonal salad and some steamed vegetables make
the perfect garnish.

“ NE
VER
LO SE
TOU
CH
“
“At the Hotel D`Angleterre we have an organic farm that delivers the ingredients for our menu.
Privately, I go to the market in the middle of Copenhagen. I like to chat to the sellers,
buy seasonal vegetables and be inspired by the colourful stands.”

TALK SMALL, THINK BIG
Torvehallerne, Frederiksborggade, Copenhagen
“Staying inspired is maybe the most important part of being a chef.
For me the market is a perfect little cosmos where I not only get fresh
food but also new ideas.”
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Turtleneck Francis 1298001-61, Trousers Kiril W 1291568-34,
Cap Dalik 1299201-30 DOC, Scarf Galileo 1299203-76 DOC
THE BUCKET LIST.
Raadvad Kro, Taarbæk, Copenhagen
“Autumn is my favourite season. Not only for the light and colours.
Itʼs just amazing what richness in taste nature provides these days.”

ecipes
GRILLED
VENISON
WITH RED
SALADS
beets and black trumpet mushrooms
Serves 4
4 large red beetroots
500 ml walnut purée
4 venison fillet steaks
Mixed red salad leaves (raddichio, treviso, etc)
Walnut oil
Juniper berries
Black trumpet mushrooms
The day before, boil the beetroot until tender, peel the
skin and dry over night at 60 C in the oven. Place
straight into the freezer.
Clean the mushrooms under cold water and remove the
hard bottom parts. Wash the red salad. Slice the frozen
beetroots on a slicing machine or with a sharp knife into
paper thin sheets.
Grill the venison fillets on the grill at a very high heat
until rare, and slice thinly.
Saute the mushrooms on a medium heat until their water
content is reduced and creams around them.
On four plates, arrange the walnut purée at the bottom,
then arrange the red beetroots, red salad, mushrooms
and venison slices on different layers.
Sprinkle with walnut oil and crushed juniper berries and
serve.

CUISINE
A CREAT
IVE PRO
CESS
ANDREAS BAGH
INVOL
VES ALL
SKILLS

leaders
digest
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Handkerchief Gabor 1299110-20, Shoes Svenson 1299730-30

Jacket Ducan AMF 1293417-45, Trousers Per 1293417-45,
Waistcoat Edgar F 1293418-45, Turtleneck Francis 1298002-10,
Shoes Spencer 1299734-10
LEADERʼS DIGEST.
Hotel D`Angleterre, Kongens Nytorv, Copenhagen
“The way I run my kitchen is very different from all the restaurants
I worked at. To me itʼs very important to establish a positive atmosphere where
people love to work, develop new dishes together with me and stay passionate.ˮ

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