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 …. & CAVIAR


It’s one of the most famous and exclusive epicurean delicacies in the world. And yet, it is so simple. Nothing but fish eggs and salt. Neither one means much without the other, but together, the outcome is culinary alchemy.

2016 “Danish Restaurant of the Year”, 1*Michelin CLOU of Copenhagen has quickly become a paradise for caviar lovers in the old Kingdom, as Chef Jonathan frequently plays with the creation of new dishes with the precious roe.

Sometimes these creations results in caviar nights by Rossini – CLOU’s supplier and the preferred such to some of the most creative, talented and innovative chefs and restaurateurs in Denmark.

Take a look behind the scenes of a tantalising night and the dishes served.




8 servings with a selection of the finest caviar;

Sevruga, White Sturgeon, Baerii Prestige, Oscietra Selection, Oscietra Gold

Magnum Champagnes only.



Oyster & Oscietra Selection
Magnum Dampierre Cuvée de Ambassadeurs



Fresh Goat Milk & Baerii Prestige
Magnum Dampierre Cuvée de Ambassadeurs



Danish Octopus, Celeriac, Yuzu, Dill & White Sturgeon Caviar
Magnum Taittinger Brut Reserve
Magnum Pierre Peters Brut Cuvée de Reserve



Razor Clam, Blue Poppy Seeds & Oscietra Selection
Magnum 2009 Taittinger Brut Vintage
Magnum 2009 Louis Roederer Brut Vintage



Managing Director of Rossini, Jacob Marsing-Rossini.

Press play for a caviar feast.

Rossini 2

Co-Head Chef Martin Gottlieb, Jacob Marsing-Rossini of Rossini and Chef-Owner of CLOU, Jonathan Berntsen.



Ox Tenderloin, Quail’s Egg Yolk & Sevruga
Magnum Ruinart Brut Rosé
Magnum 2006 Charles Heidsieck Rosé Vintage



Monkfish, Lotus, Sauce Mousseline & Gold Selection
Magnum 2008 R&L Legras St-Vincent Vintage
Magnum 2008 André Clouet Les Clos de Bouzy



Lobster, Piment, Bisque, Baerii Prestige
Magnum 2000 Comtes de Champagne Vintage
Magnum 2006 Comtes de Champagne Vintage



Lime, Banan, Yoghurt & Baerii Prestige


Chef Jonathan Berntsen exclusively offers his excellence to lectures, food festivals, consultancy and exclusive dinner parties.

In case of interest, please contact Kristian Brask Thomsen at:


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 600 journalists, bloggers and writers, as well as 2500 luxury diners around the globe.


Hungry for more? Have a look as this article on CLOU by Honest Cooking.


Photos and film by Jesper Rais, Rais Photo.