About us

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.

En continuant à utiliser le site, vous acceptez l’utilisation des cookies. Plus d’informations

Les paramètres des cookies sur ce site sont définis sur « accepter les cookies » pour vous offrir la meilleure expérience de navigation possible. Si vous continuez à utiliser ce site sans changer vos paramètres de cookies ou si vous cliquez sur "Accepter" ci-dessous, vous consentez à cela.