Christian Gadient – Denmark’s youngest Michelin starred chef – has left the world of pressed white tablecloths to pursue creativity and spontaneity in a more casual setting. Teaming up with the crew behind Copenhagen’s new brewpub, BRUS, Christian opened restaurant SPONTAN just a few months ago.
After heading the kitchen at Michelin starred restaurant Marchal of the luxurious Hotel d’Angleterre, Christian Gadient is now running his own place that is a full reflection of his personality. “I’m very spontaneous. I can’t plan too long ahead – I don’t know what I’m cooking 3 weeks. I’m bored if I cook the same dish over and over again. I don’t want to do signature dishes. I want to keep testing, creating, and offer new tastings and variations to the guests,” he says (A Spontaneous New Arrival to Brus).
SPONTAN shares an open space with BRUS – a new brewpub from To Øl and Mikropolis Bar located in the heart of Nørrebro, Copenhagen, where they offer a growing and unique selection of experimental micro-brewed beverages. Here you’ll find everything from IPA’s and craft beers to refreshing cocktails on tap all produced and bottled on location (and available for purchase at their adjoining store).
BRUS and SPONTAN‘s offerings intertwine just as the shared space evokes. Guests of BRUS can enjoy incredible snack boards from the kitchen, while diners at SPONTAN can delight in beer pairings with their meal.
Opening night of SPONTAN was a great success, and Christian achieved exactly what he was aiming for. A relaxed and comfortable environment, absent of perfect white tablecloths and formal attire, yet with an exciting and delicious menu paired with delightful beer pairings from the pub just a few step over. He successfully created a placed where guests could dine and enjoy exquisite tastes and presentation without breaking the bank. Because good food and a memorable experience should be accessible to everyone.
The meal began with snacks – pineapple compressed in yuzu and fried balls of lavash paired with a fresh pineapple juice. Next came two slices of pickled mackerel parenthesized around a small mountain of peas with some balsamic and pea shell juice. To accompany the dish? A fresh herb bouquet (tied together with a stem) to clean up the remaining sauce and finish off with a fresh and fragrant bite.
Then came the beer and rye bread, brushed with malt ale making the crust glossy and sticky, followed by confit egg yolk with confit and pickled shallots coiled around the yolk. On the theme of spontaneity, Christian surprised us with dumplings, an unexpected snack mid-meal. The main course was a stunning display of melt-in-your-mouth fried pork belly elevating a row of perfectly rolled sheets of pickled daikon sprinkled with fingerling limes and coriander.
And for the final ceremony, refreshing fermented rhubarb granita to cleanse the palate and an unforgettable dessert: cooked rhubarb compote with a honey disc on top, served with rose garden and Polynesian ice cream.
In Danish, the word SPONTAN means spontaneous – and that’s exactly what you’ll experience here as you follow Christian’s exciting journey.