Nimb Afternoon Tea – luxurious pastry in calming surroundings

Whereas in England, afternoon tea is a well known, common thing to do, Denmark has not had a tradition of going out for tea during the afternoon. Obviously we have something to drink and eat during the afternoon but it is not a ritual that we celebrate in any way.

At least until recently. To my opinion, Nimb Hotel has one of the most beautiful bars in the entire Copenhagen. The high ceilings, the enormous chandeliers, the beautiful wooden floors and the crackling fireplace are just a few reasons why the room is magical. Though decades and decades the room has facilitated extraordinary parties and other social events so it really comes with a long history.

Welcome to Nimb Bar, where the afternoon tea takes place.

In this lovely room, Nimb has introduced a delicious version of afternoon tea created by our very own pastry chef Torben Bang known as one of the best in Denmark. His lovely creations combined with the beautiful, calming settings guarantee you a couple of hours of pure enjoyment.

Despite being mostly known for his cakes, Torben Bang also knows how to handle the savory part of a meal. Hence the afternoon tea starts with a plate of cucumber sandwiches, croissants with a filling of creamy smoked salmon salad, crispy rye bread to top with duck rillettes as well as a fruit and nut bread with blue cheese. His background as a pastry chefs shines positively through. Everything is needly decorated and the textures and flavors are all balanced.

nimb afternoon tea

The first serving includes a nice selection of savory treats.

Brioche cucumber sandwich.

A serving of tea buns and “kringle” a speciel type of Danish, follows. A tea bun can quickly turn in to something boring as it easily dries out. But that does not happen in the hands of Torben Bang. It is moist with a deliciously spongy texture and topped with salted butter and blackcurrant marmelade it is a great thing to have with a cup of tea.

Tea buns with butter and blackcurrant as well as “kringle”.

Mentioning the tea, this is obviously an important part of this concept. There is a wide selection of tea to choose from and it comes as a part of the menu – feel free to try out as many as you like. The teas are special blends and as with wine, you can pair different teas with each of the servings.

Back to the food. I mentioned the “kringle”, which is a braided type of puff pastry, in this case with marzipan, blueberries and chocolate. Kringle has to be flaky, buttery and not too sweet and this one is a perfect example. The classic comes with marzipan and raisins but I really like this version with blueberries and chocolate.

There is more! As a short intermezzo, a little cone filled with lemon ice cream and blueberry meringue is put on the table. The cold refreshments works as a nice refreshment before the delicious piece of mousse cake with a vanilla bottom, red grapefruit compote and a mousse made with Sweet France Tea. Again, the textures work perfectly together balancing and enhancing each other.

Cone filled with lemon ice cream and blueberry meringue.

Mousse cake – the final serving … almost!

Just as you might think that the show is over, a trolley full of sweet treats is driven to the table. There are three kinds of macarons, a salt caramel filled chocolate, dark and white chocolate pralines just to mention a few. I especially recommend the chocolate with salt caramel as well as the licorice macaron – we Danes simply love licorice.

You are in the good hands of talented and attentive waiters throughout the entire afternoon.

Some of the sweet treats from the trolley.

So how much will this lovely setup set you back? The answer is 295 DKK including all the tea you would like to have. Compared to going out for lunch or dinner you certainly get to try many different things throughout a couple of cosy hours in good company. I warmly recommend you to try it!

Read more about Nimb Afternoon Tea right here.

Nimb Brasserie – true to the French traditions

Culinary-wise, the world has so much to thank the French for; rich, complex sauces, buttery, flaky croissants and the most wonderful cheeses, just to mention a few things; the world would simply not be the same without French gastronomy. At Nimb Brasserie, they want to honor the French cuisine by being true to the the proud brasserie traditions. After a few years of flirting with a mix of French and Nordic cooking, the chefs have gone back to basics bringing in the all-time classics from the French brasseries. We are talking flambéed steak au poivre, crepe Suzette, steak tartare and a beautiful cheese trolley.

nimb brasserie

Flambéing is an element that Nimb Brasserie has decided to reintroduce. Preparing the dishes table side adds another dimension to the dining experience. Crepe Suzette, flambéed pancakes with citrus fruits and caramel, it one of the classics that Nimb Brasserie has on the menu.

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Prolog Coffee Bar – first class coffee and service

Coffee is not just coffee anymore. A couple of decades ago, the Danes learned to drink espresso-based coffees like caffe latte and espresso. The focus was very much on the brewing method, and the shiny Italian machines gained their territory at cafés all around the country. With the new Nordic movement, a new coffee trend started to take place. The light, elegant food inspired the restaurants to serve lighter styles of coffee going back to the Danes’ household brewing method number one: filter coffee. To emphasize the lightness of this brewing method, lighter coffee roasts started to appear in these restaurants resulting in a more fruity, tea-like type of coffee. Many restaurants furthermore introduced more acidic coffee varieties to give freshness to the beverage. They did not even stop there. Some restaurants almost refused to serve milk with the coffee. It is no exaggeration to say that there were some guests, writers etc. being slightly unhappy with the new trend after having spent decades learning to drink rich, darkly roasted espressos.

The Hario V60 brewing method has gained ground at the Danish coffee scene. Prolog Coffee Bar makes some of the best.

Slowly, this lighter style of coffee has found its place at the coffee family tree and coffee bars such as Coffee Collective and Copenhagen Coffee Lab have successfully introduced the light filter coffee. A part of this wave has also been a much higher focus on the coffee’s origin. Just like wine, coffee beans taste differently, depending on the varietal, the terroir and the following treatment, and to emphasize these differences you can get single origin coffees from all over the world instead of blends all tasting the same. Coffee Collective works directly with the coffee growers paying them a better price for the coffee.

Kødbyen’s coffee geeks
A still fairly new addition to the growing coffee bar scene in Copenhagen is Prolog Coffee Bar in Kødbyen, Copenhagen’s old meatpacking district. It opened its doors last year and has quickly become a hangout for coffee enthusiasts and chefs. Recently, René Redzepi and Ferran Adria – two world class chefs – showed up together to get a cup of coffee.

“It was such an honor to make coffee for two of the greatest chefs in the world,” co-owner and co-founder Jonas Gehl says.

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The amazing Bresse chicken

nimb brasserie

nimb brasserie

In this post you can get to know the Bresse chicken a bit better. At Nimb Brasserie, the precious bird is served whole and carved table side.

Sadly, the world is full of terrible poultry products based on chickens spending their short lives under miserable circumstances. They are raised in huge production houses without seeing any grass, herbs or worms through their entire life. Furthermore, the chickens have been bred to grow unnaturally fast, meaning that one chicken can go from 40 grams to two kilos in just 38 days. The consequence for the animal is that it often cannot carry its own weight. In other words: A chicken farmed like this has very little to do with the way a chicken is supposed to live and that compromises the welfare as well as the quality of the meat.

Texture is important
A chicken that has only had 38 days to get the right size for slaughtering will have a very different texture to the one of a free range chicken. What you might confuse with tenderness is simply meat fibers without strength. As you presumably know, it takes a bit of exercise to build strong muscles and mass produced chickens do not have the space or time for that. Just to make things worse, a lot of chicken meat is pumped with water breaking down the texture even more.

Meet the Bresse chicken
On the other hand, some chickens are still raised with dignity. The best example might be the Bresse chicken from the eastern part of France and this is the chicken that Nimb Brasserie uses for its whole roasted chicken serving.  Since 1957, the Bresse chicken has had a protected designation of origin, meaning that the product can only be produced in the Bresse region. Within the region, the farmers have to follow the strict production rules in order to use the brand.

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