23 Aprile 2018
Matt Orlando is an American chef from San Diego who chose Copenhagen for love and then for his personal career project. He actually married a Danish woman, Julie Bergstrøm, with whom he’s created an award-winning restaurant, Amass, in the capital of Denmark.
Before landing in the town of the Little Mermaid, Orlando worked in New York’s Le Bernardin, then The Fat Duck in England. He later met René Redzepi, spending two-year as sous chef at Noma. After some time back in New York, Orlando headed back to Copenhagen in 2010 to become the first chef de cuisine at Noma.
His personal restaurant project, Amass, saw the light in 2013. His cuisine is influenced, not only by terroir and the weather, but by carefully examining every ingredient and which techniques will pay the highest respect to the products.
Great attention is paid to sustainability: at Amass rubbish has been reduced by 75% and the garden represents the soul of the restaurant. There you may find more than 80 different varietals of plants, including leafy vegetables, berries, herbs and flowers that appear on the menu daily.
In Pollenzo Orlando is cooking on Monday 23 and Tuesday April 24.
Here's his menu. To begin, a soup of pumpkin, hazelnut, and spent mash oil, then the salads "Red oak" with grilled radicchio with herbs, and "Pesto" composed by burned lemon skin, hazelnut pulp, potato bread croutons, followed by the mail course "Cabbage x 3" with peas, leek cream, fennel, cabbage and red seaweed powder. For dessert, he will prepare citrus custard, coffee caramel, tea meringue and crumble
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