SØREN SELIN

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THE CRITIC’S DARLING

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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.”

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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.

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Søren Selin exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 350 journalists, bloggers and writers, as well as 1700 luxury diners around the globe.

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Hungry for more? Have a look Behind the Scenes.

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SELECTED LINKS

ARTICLE: ONE OF THE GREAT MASTERS OF THE NORDIC AGE

“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 LUXURY CHANNEL: THE MOST INTERESTING FOOD EVER

“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.”

VERY GOOD FOOD: FULL-BLOWN DELICIOUSNESS

“Every single dish was exciting, beautiful, delicious and perfectly executed. Flawless. Creative and exciting. Completely worthy of the 2 Michelin stars.”

FACEBOOK: SØREN SELIN

Follow the culinary adventures of Leading Nordic Chef Søren Selin

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SELECTED DISHES

Langoustine with tomato heart and greaves.

TDP 29 Critics' Darling

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.

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Roe deer with aronia & blueberries, autumn leaves & onions.

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Plum and beetroot with liquorice root

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Burned Jerusalem Artichoke, Potato Peel and Brown Butter

Burned Caramel, Hazelnut & Jerusalem Artichoke.

Photos by Claes Bech-PoulsenSigne Birck and Henrik Freek.