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.

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