CLOU seats 12-20 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 complex luxury to elegant simplicity. From more wants more, to less is more. Yet still with a predominance of caviar and truffle, but the difference is it’s not just caviar for the extravaganza of caviar, but really when caviar makes the greater sense and enhances the overall taste; when each element on the plate becomes completely indispensable for the entire dish.
Boiled down to essence.
Our original concept of 58 touch points and 15 min plating each dish has transformed into numerous more simplistic, yet provocative creations. A shift of complexity in our plating into our mise en place. It’s about taste above all and how to create something unique without all the superfluous.
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 V; 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