Copenhagen’s Gravlaks is both traditional and innovative. After 25 years working abroad as a Head Chef, 10 of which were spent in several restaurants in the Danish capital, I came across a gravlaks that I immediately recognised as the best I had ever tasted. So I continued to make it myself in this restaurant for several years. On my return to France I worked in Research and Development for a large French group specialising in in-flight catering and became familiar with methods of scaling up food production without losing the gourmet touch.
Hugues Le Bourlay, Founder.