Copenhagen's Culinary Renaissance

This chapter explores Copenhagen's transformation into a vibrant food destination, moving from French cuisine to a diverse gastronomic culture. It highlights personal experiences, the art of blending culinary traditions, and the rising prominence of unique offerings like New York-style pizza in the city's evolving culinary landscape.

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(00:00) Dave opens the episode by shucking oysters and making a specialty: kimchi consommé (2:07)! He then talks about his recent trip to Europe and eating his way through Copenhagen and Bath with his family (22:42). Copenhagen and its food scenes have matured a lot; maybe so has Dave. (40:46) He finishes with a MOIF on the important things: Batman, airplane food, and samples.

Get the oyster shucking knife Dave is using: https://amzn.to/4lwr9Y4

Listen to our episode with Chef Ari Kolender: https://www.theringer.com/podcasts/the-dave-chang-show/2025/02/20/the-fundamentals-of-oysters-with-found-oysters-ari-kolender

Learn more about Craft: https://www.craftrestaurant.com/

Listen to our episode with Chef Marco Canora: https://open.spotify.com/episode/4HEeArPj4KXL46B2uETTyA?si=o-7dJod-TRawT5yTeUYUkw

Learn more about Benton’s Country Ham: https://www.bentonscountryham.com/

Learn more about Joe Beef: https://joebeef.com/

Learn more about Cumulus: https://www.cumulusinc.com.au/

Learn more about Jongga x San Ho Won Kimchi: https://jonggaglobal.com/jg/gourmet

Watch our recent episode with Chef Edward Lee: https://www.youtube.com/watch?v=lMsRnrrYL_M

Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/

Learn more about Noma: https://noma.dk/

Learn more about Tivoli Gardens: https://www.tivoli.dk/?&utm_source=google&utm_medium=organic&utm_campaign=gmb&utm_content=website_button