BISTRO BOHEME is one of the great successes in the Copenhagen restaurant scene in recent years, and the thing that makes the place especially attractive is that it’s all about “good old-fashioned French gastronomy”, where the first-class taste experiences, friendly service and a festive atmosphere are essential.
BISTRO BOHEME is a restaurant that can safely be called “a little piece of France in Denmark”.
The founder and the brand Chef Per Thøstesen is the dynamics of this “machinery”. He is the man who attracts the right employees and keeps them for years, which is also unusual in the industry.
In the Photo: Founder and brand Chef Per Thøstesen
The book BISTRO BOHEME, published in 2013, tells the whole story of how the boy Per Thøstesen decided to be a cook. How he purposefully went after being employed at the most famous restaurant of the time Paul Bocuse in France.
“My “French trials” were led by the great master Paul Bocuse. It was not easy to work with him as he was very demanding and tough, but at the same time he was a very special person. He gave me a lot of hardening and tremendous experience, and also determined my views on gastronomy, namely French cuisine, — says Per. After that, I traveled a lot more around the world and eventually returning home to Denmark I continued my French story at BISTRO BOHEME. Here the guests welcomed me with open arms, and since then we have developed a kind of “mutual embrace” of happy guests and our friendly team”.
Passionate and professional staff, being the cornerstone of the restaurant, strives to provide every guest with joyful mood and excellent service.
Every guest is welcome here, and it’s laid deep in philosophy that characterizes all aspects of a visit to BISTRO BOHEME, where a captivating and hearty atmosphere greets you from the doorstep.
The restaurant has two elegantly furnished floors full of unique finds from French flea markets. The banquet hall with a glass wall located on the second floor is connected to the dining area. From the balustrade, you can oversee the “live” of the main hall and magnificent huge vase decorated with fresh flowers.
The large open kitchen allows you to see the hard work of the chef and his team. And Per himself cordially welcomes each guest and carefully observes their emotions and impressions.
BISTRO BOHEME cuisine’s profile includes classic French dishes, but what makes this place unique is the professionalism of the chef and staff in particular. This is an old school kitchen where everyone should be able to fillet fish and butcher pork. Chef’s craft is the cornerstone of the culinary experience, and therefore all food in the restaurant is prepared 100 percent from scratch, and dishes that would otherwise be forgotten are updated without losing their originality.
Quality and taste at BISTRO BOHEME go hand in hand, and Per Thøstesen carefully selects products for the more than 250 guests who visit Bistro Boheme every day.
“So many restaurants now use organic products, and we are no exception, — continues Per. — Quality is the most important thing for me. There are many farmers who have switched to organic only, but if you are a bad farmer, the products will still be bad even if they are organic. But when faced with a choice between an organic product and a non-organic product, I always choose organic if the quality is the same. I buy organic lambs and pigs, but I also have lemons that are not organic”.
Special attention in BISTRO BOHEME is paid to French wines. Extensive selection allows you to find undying classics along with rare vintage items.
As a perfect classic start of dinner Per recommends to try Assorted oysters with Savart L’Ouverture Petit Montage Brut Champagne Premier Cru as a wine accompaniment.
6 kinds of Pearl Blanche oysters — Deep fried with tartare sauce, Passions/pepper coulis, Blood grape/peanut oil, Bloody Mary, “World’s Best” with Rossini Black Label Caviar, Almond oil & Boheme’s hot sauce
Another 2 “must-try” starters:
–Tomato Tartare, Quail Egg, Pine Nuts, Horseradish, Almond Oil, Lemon & Rossini Black Label Caviar
–Cantaloupe Melon, Pine Nuts, Hazelnut Oil & Rossini Black Label Caviar
Recommended wine pair from sommelier — French white wine Gérard Boulay
Sancerre à Chavignol Blanc.
The well-known brand Rossini, which Per has been cooperating with for many years, is the main supplier of caviar for his restaurant.
In the Photo: “Lion food” — Tenderloin Tartare with Almond Oil, Green Tabasco Sauce, Avocado Creme & Rossini Black Label Caviar
Recommended wine pair — Domaine Heitz Lochardet Pommard 1er Cru ‘Clos des
Poutures’ Monopole 2018
“I strongly believe that high quality ingredients make a big difference. People are more willing to pay for good, real food. We use a lot of local products, but we also have a machine from France and Italy that brings us fresh vegetables and fruits”, — says Per.
The next dish delights with its unusual serving and rich and powerful taste: Baked truffle soup VGE – 1975 — Consommé, Noilly Prat, Truffle, Foie Gras, Beef Brisket, Rooster & Herbs
For an ultimate French experience at BISTRO BOHEME is impossible to skip Foie Gras, one of the most popular choices here.
In the Photo: Foie Gras in Different Textures & servings
“This is a traditional French dish that our guests extremely loved, so I decided to modify it and make it in three different servings in order to further reveal the taste of foie gras and show how versatile this product is, and the truffle not only decorates, but also adds tint”, — says Per Thøstesen.
Recommended in combination with Schloss Lieser Juffer Riesling Kabinett.
If you’re a fish lover, it’s worth paying attention to Fried Turbot served with Leek, Sauce Nage & Rossini Black Label Caviar from Mains.
Recommended wine pair: Joseph Colin
Chassagne-Montrachet Premier Cru ‘Les
Caillerets’ 2018
Cheese before Dessert? Go for Comte’, Honey & Truffle.
Recommended wine — Vintage from Graf von Kanitz Lorcher Pfaffenwies Riesling Spätlese 1976
Apple dessert is a definite choice for fiery end of the feast — Calvados Braised Apple & Vanilla Ice Cream.
Accompanied by a glass of aromatic Royal Tokaji The 1st Decade.
Per Thøstesen: “For me, the culture of food has always been in the spotlight, starting from school. I am a child of the time when mothers and fathers cooked Danish food at home and the children had to help. Also, every summer I went to my grandmother in Jutland, where there was access to animals, my grandmother received milk directly from the cow, and vegetables immediately went from the garden to the kitchen. I learned a lot from her too. Also, all my long journey of learning and traveling to significant gastronomic places made me who I am today. And now I pass on my knowledge to young people and schoolchildren, conducting master classes and culinary schools. It is extremely important for me to give something to people and I share my experience and accumulated knowledge with great pleasure. Cooking is very important for our life, because we have one body, and it is food that makes us able to live or not to live”.
BISTRO BOHEME
Address: Esplanaden 8DK-1263 Copenhagen
Denmark
Open hours: Monday – Saturday 11.30 – 23.30
Contacts: +45 3393 9844; Chef de Cuisine’s: chef@bistroboheme.dk; Restaurant Manager: daniel@bistroboheme.dk
Sommelier: cg@bistroboheme.dk
Instagram: @bistroboheme_per_thostesen
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov
Photos: EATWEEK GUIDE
