CLOU seats 12 guests only for a formidable 16 servings set menu paired with cult wines par excellence in taking the allround experience up to the next level.
The restaurants location was moved in the fall of 2017 from Borgergade in inner Copenhagen to the bohemian part of East Copenhagen, Øster Farimagsgade, now much more intimate. The reason; Chef Jonathan K. Berntsen and his comrade and assistant head chef Martin G. Sørensen wants to serve all tables themselves, making sure their guests get exactly the experience they deserve.
From “juggling disparate elements” in the atmospheric streets of Bangkok, to the breath-taking hinterland of Côte d’Azur; that’s how my culinary mission and love affair for the Mediterranean kitchen begin. Privileged, I got to be mentored by the eminent French chef Christoph Dufau. We were a very small team of just 2 chefs in the kitchen with Christoph creating the dishes while also hosting the floor in the restaurant. A very genuine and personal approach, similar to how I work at Clou today.
The intention is simple; since tastings and selecting the wine is done by me, knowing its character to perfection, then why not serve and convey its synergy with the food to our guests myself too. From day one Clou has been about the food and wine in symbiosis, precisely equally weighted. In fact, we always select the wines before creating the dishes. This devotion to pairing has been acknowledged with numerous awards such as the Copa Jerez 2013 and again at the Copa Jerez 2019; the most prestigious international competition in food and wine pairing.
I would describe our food at Clou as classic, mostly French, not too experimenting, but with a twist – a gigantic twist. Most of our seafood, game and vegetables are locally sourced in Denmark, however we are not restricted by our own nor any other region; quality and taste are paramount, e.g. lemons from The Amafi Coast simply tastes better.
Jonathan K. Berntsen