RESTAURANT OF THE YEAR
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Sunday night Restaurant CLOU was awarded as “Restaurant of the Year” in Denmark by The Danish Dining Guide (Den Danske Spiseguide) amongst an impressive, strong group of fellow nominees:
Noma, Kadeau Bornholm, Relæ, Søllerød Kro and Ruths Hotel.
Chef owner Jonathan Berntsen (blue suit) states:
“This is an amazing culmination to a great year. To be awarded this in such a strong field of restaurants takes my breath away. My wingman in the kitchen, Martin, even screamed when it was announced.”
Berntsen continues; “Chef Owner Jonathan Berntsen states: “A recognition like this motivates our staff and further enhances our belief in what we daily do, which comes 100% from passion, instinct and joy. Clou is a beauty moment that we every night create, improve and love to share, and I believe us to be the right path.”
The official statement from The Danish Dining Guide, that last night celebrated it’s 40th anniversary, to awarding Clou with this year’s grand price is:
“The food at Clou isn’t dogmatic Danish/Scandinavian, in no way classic French, not predominantly vegetable based either, but with creations that totally carries the signature of the young boss. It’s with an innovative artistic brilliance that in its expression embodies the pure and utter joy of creation. With a great passion for wine and food matching you’re offered a total experience where balance is in focus and yumminess and enjoyment are assured.”
In addition to the main prize Clou was also accoladed for “Best Cheese Serving”, unarguably because of the restaurant’s massive cheese trolly and great knowledge into the world of affineurs. Clou was nominated in three categories.
Grand chefs cooking at the celebration, amongst others René Redzepi, Rasmus Kofoed, Ronny Emborg and Chef Host Wassim Hallal of Frederikshøj.
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ABOUT CLOU
CLOU opened in late 2012 when three small shops merged into a restaurant. Since then Clou has grown into a very personal, grand restaurant; with own art on the walls, to grand parents’ silverware on the setted tables.
The food and wine combinations are key at Clou and highly unusually the starting point often is the wine, and then chefs match the food.
Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – Clou is a local top restaurant with a kitchen inspired by Southern European Cuisine. Chef-Owner Jonathan Berntsen describes is as “Mediterranean”.
Chef Berntsen is taught in France and techniques used at Clou are mostly of French, Italian and Spanish origin, though the restaurant also takes great pride in using the best of Danish produce in its cooking, being very oriented to the outstanding fresh sea produce of the Nordic region.
Amongst pleased food critics Clou is in general described as a restaurant being “classic with an unusual, extraordinary twist”.
Clou holds one star in Guide Michelin, consecutive since 2014.
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Jonathan Berntsen exclusively offers his excellence to lectures, food festivals, consultancy and exclusive dinner parties.
In case of interest or/and press, please contact Kristian Brask Thomsen at:
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The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.
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Hungry for more? See this in-depth US-article on Jonathan Berntsen.
Gala night photos by Jesper Rais.