THE CRITIC’S DARLING
Søren Selin is a master of the senses. His tools are sourced from all that is offered by the local flora and fauna which he uses to create an incredibly stimulating experience of taste, colour, smell and texture.
His gastronomic philosophy is positioned from a modern style, using purely fresh Nordic produce. He states:
“My passion has always been to cook at the very highest level and at all times further develop my kitchen: A local cuisine that’s rooted in Danish ingredients and seasons, and a natural cuisine where the raw materials are the stars.”
Chef Selin has a culinary past at Le Relais Louis XIII (2 Star Michelin) and Jules Verne (1 Star Michelin), both situated in Paris, and at Alberto K in Copenhagen, – where he spent four years as the Executive Head Chef of the restaurant, including managing all food related matters of the iconic Hotel Royal.
Besides being rewarded with only top reviews for his gastronomy, he has been nominated in various categories for “The Danish Dish of Year” five times, taking prizes home to highly accoladed Restaurant AOC in 2013 and 2014.
Søren Selin was appointed Head Chef of AOC in March 2013, and has since received only top marks from all Danish and international food critics, taking Nordic Cuisine from punk to aristocracy.
In 2015 AOC was awarded with a second Michelin star, making the restaurant among only three in Copenhagen with this desirable accolade, the other two being Noma and Geranium.
Søren Selin exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.
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“Thankfully this was not simply a feast for the eyes. Delivered, introduced and devoured. Every dish induced a moment of awe and complete satisfaction, as binned juniper bush was cut open and toasted hazelnut rye bread left to melt the goats cheese which was thickly spread upon it.”
“The food is a revelation. It can be added to Copenhagen’s best, along with Hans Christian Andersen, its clean air, safety and all those egalitarian, polite folk on pushbikes.”
“Every single dish was exciting, beautiful, delicious and perfectly executed. Flawless. Creative and exciting. Completely worthy of the 2 Michelin stars.”
Follow the culinary adventures of Leading Nordic Chef Søren Selin
Langoustine with tomato heart and greaves.
Turbot baked in lard and juniper bush, accompanied only by a scissor (no cutlery) and two small bowls with juniper salt and emulsion of turbot roe.
Roe deer with aronia & blueberries, autumn leaves & onions.
Plum and beetroot with liquorice root
Burned Jerusalem Artichoke, Potato Peel and Brown Butter