1 Michelin Star Formel B Restaurant, Copenhagen – FULL REVIEW

This time we are in Copenhagen visiting Formel B – A 1 michelin star restaurant serving Nordic/French innovative dishes in a relaxed dining room setting. Join us on this dinner and comment what you think of it.

welcome to Copenhagen the city known for its Scandinavian minimalism a lot of bicycles and one of the greatest culinary arts in the world today we are visiting formal B that has been in this regime since 2003 and they received their Michelin star only a year after opening the kitchen is serving some exciting Nordic dishes here with some influences from France so please sit down make yourself comfortable and let’s enjoy this dinner together at formula B in Copenhagen the menu is set up as follows you are to choose yourself a five course menu and there are quite a lot of different dishes to choose from you are recommended to choose like free Savory courses maybe a cheese course and end up with a dessert but it’s totally up to you and if you want you can add extra dishes to a cost of 200 Danish crowns next right here before we go to the ACT menu I recommend you to start over here with a little crispy Tac we made from the Nori seaweed with a small piece of colian ferine and on top you have small all shrimps from Norway over here it’s crispy Sun we f with an emol we made from pieces of BL and little tful things both snacks were of good quality and my favorite was the Nori Taco there with the finger lime and the raw shrimps it really was bright and a lot of acidity and it opened up my taste buds to what’s coming next we also got a warm towel there with the formal B logo on that and I think that this was a very nice touch from the restaurant to offer this to wipe off your hands after eating in the snacks before our first serving of the menu we were offered a very uncomplicated bread serving the bread was very nice and in a low form with some seeds on top it was warm and together with that we had a local salted butter it was very good for the first stage of the menu I chose the poach Romos oyster with some gold selection Caviar Green rarb and a black corant wood oil this was a beautiful presentation and the flavors were extremely delicate I was a little bit worried here that the oyster would be in the background but it was absolutely not the caviar and the rhubarb and the black current was really in the background and just lifted the whole experience with some additional saltiness and some acidity and also some Sweet Tones coming through here this was a really good start of the menu so this time you’re having the pizza to from the primary you sa with pig wers bags you have some Rams and leaves some with small grilled Pine chops and the sauce is a cream we have infused with h reddish as a second course on the menu I chose the beef tartar here with some grilled Ramson horse radish cream and some preserved asparagus now just looking on how the plate was presented with the beef Tatar being hidden there under the ramsons in the corner of the plate and then the pour the horseradish cream in the middle of it it looked Innovative it looked fresh it looked very Nordic in its presentation however when we come down to the actual flavors of the dish it was quite mild I couldn’t really get the horse radish that much from the cream and I think that the beef Tatar itself was pretty under decent and the Ramson on top there I don’t know it was normally Ramson is quite a pent garlic type of flavor but here it really wasn’t so it was quite underwhelming this uh dish when it comes to the flavor profile and it wasn’t a favorite [Music] Jus has been glazed and pant here so caramelized here on top in the outermost layer of the Jus on the left it’s been deep F and used to hide away these morals Alm with ground Elder on and this you know an aromatic broth it’s based on jerusem and spit with the lass as a fur dish I went with the caramalized Jerusalem Ary chokes with more Wells that was cooked down with some cream and they pour the aromatic broth table side here this dish was a little bit confusing when I looked at it at the first time it almost looked like a bark shell that was on top of the moral St but it was actually the peel of the Jerusalem AR choke that they had dry roasted there for some crispy texture the Jerusalem artichoke itself was perfectly cooked it had such a nice color to it almost black in the caramelization but absolutely not bitter really delicate and really Sweet Tones coming from it the morals which I absolutely love were chopped up and then cooked down with some cream and they were really moist and generous in their flavor and then the aromatic broth that they poured on there and I was a little bit worried there that that bro would be too thin for the whole dish but actually when it was mixed up with the morals there in the cream it created a very aromatic sauce that was very pleasant to eat this was one of the highlights of this evening a piece of lamp neck here it’s been braced and glazed braced and fermented tomato and placed in a reduction of the bracing liquid top the r thin slices of green Asus mint and a big greenel leaf on top we have grilled green asparagus here and on the side is a p paper puree with the lamp shoe it’s been split with lamp as a last Savory course of the menu I went with the glazed Danish lamb which was slow cooked and really nice and juicy and that was together with some grilled pment puree we had some green asparagus shiso leaf and mint tones coming out from it it was a nice and vibrant presentation and they poured a lamb Jew table side digging into the actual flavor profiles of the dish and starting with the lamp here it was as I said really nice and moist and had a clean lamb flavor to it I was though missing a little bit of finishing salt here just to lift it up a little bit to that next level the whole combination here with the grilled pman puree and the green asparagus and the shiso leaves and the mint tones and the finishing sauce there with some roasted tomato in it it didn’t bring the best combination though for me and it was a little bit dull to eat I was missing quite a lot of brightness in this one and exciting flavors that were lifting the whole dish and I didn’t enjoy it as much as I thought I would this dish was also recommended by the staff so maybe I had a little bit higher expect on this dish also as the end of this meal I chose to have the SE Buck forn and supre and this was a take on Baked Alaska or a glasso fur as they will call it in France and this was uh based on the SE buor as a sorv in the middle and then you had another layer covering that one and then it was ended with the merang uh around the in small small dots and then they bake that in the oven or torch that with a with a burner to get that really nice color the flavors of this dessert was very bright and if you have had SE Buck form before you would know that it has a very complex flavor profile and quite a lot of acidity that was really coming through here in a nice way it was really light and it would seem that this would be a very heavy dessert but it wasn’t it was really Pleasant to eat what I though didn’t enjoy that much was that the base of this whole dessert was actually a chocolate layer of some kind of a cake and the whole flavor there with the chocolate that was together with the seabu forn and the merang there it didn’t work for me it brought down the freshness of this dish quite a lot and I didn’t like the combination of chocolate here together with the other tones of the dessert but that said it was pretty as a picture and you can really see the effort here from the kitchen with all of those small dots of the merang here and it was truly beautiful to look at and it’s always exciting to cut into a creation like this so let’s summarize this restaurant shall we so if we start with the food here and I thought there was some really strong dishes like the oyster dish that we started with and also that Jerusalem Arch choke dish that was fantastic but then we also had some of the dishes that didn’t really live up to the expectations that I had so I’m going to put the food scoring here at 86 points when it comes to the service I’m going to put that point on 85 now it was a good service throughout the meal but there were some mistakes that happened like leaving the plates a little bit too long on my table before taking them off so it was attentive but not in the level that I would expect in a onear Michelin restaurant and finally coming here to the value scoring of this restaurant and I’m putting that point at 84 meaning that it’s good value but it’s not great and I’m judging that on the cost of the five course menu here at 1250 Danish crowns the amount of ingrediences and the quality of the ingrediences that was used so thank you very much again guys for watching this video together with me at formula B in Copenhagen and hope to see you next time bye-bye