complimentary bread at Fiskebaren (Copenhagen)
Prior to visiting Copenhagen, I was a French bread and butter enthusiast. It was the baguette or the boule with whatever French import I could get my hands on, like Buerre d’Isigny for example. Of course, my allegiance to French bread and butter was due in part to flavor preference and the French bread and butter mystique. The French have undoubtedly perfected their carbohydrates and dairy products. Go onto the Chowhoud boards and Poilane purportedly makes the best bread in the world. The finest restaurants in the city import their butter from France.
So when I was in Copenhagen, I never expected to fall in love with Danish bread and Danish butter (and Danish bacon—but that’s a whole other blog). Fiskebaren in Copenhagen’s Meatpacking district served delicate earthy sourdough rye breads, a crusty boule in form but with Nordic characteristics. And the butter that came alongside: Creamy with perfect salt content and boasted a vibrant yellow hue. I was mostly impressed with the creaminess. Ok, it also came shaped like a teardrop and that was pretty dope too. Read more after the jump. Continue reading