{"product_id":"atelier-ea-vol-8-10-course-tasting-menu","title":"Atelier Ea vol. 8 (10-course tasting menu)","description":"\u003cp data-start=\"217\" data-end=\"272\"\u003e\u003cstrong data-start=\"217\" data-end=\"240\"\u003eATELIER EA - VOL. 8\u003c\/strong\u003e\u003cbr data-start=\"240\" data-end=\"243\"\u003e\u003cstrong data-start=\"243\" data-end=\"272\"\u003eThe First Taste of Summer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"511\" data-start=\"247\"\u003eWe’re excited to invite you to an intimate dinner as Atelier \u003cmeta charset=\"utf-8\"\u003eEa return on June 12-13 at Smedetoften 25, 2400 Copenhagen NV with \u003cstrong data-start=\"357\" data-end=\"396\"\u003eVol. 8 — The First Taste of Summer. \u003c\/strong\u003eThis is the moment when the season fully opens; The coastline turns green with wild herbs and the light lingers late.\u003c\/p\u003e\n\u003cp data-start=\"516\" data-end=\"684\"\u003eFor this menu, we work with ingredients at their exact moment; turbot at its peak,\u003cbr data-start=\"600\" data-end=\"603\"\u003ethe first peas from the garden, and Summer truffles emerging from the forest floor.\u003c\/p\u003e\n\u003cp data-start=\"686\" data-end=\"829\"\u003eThe menu moves between sea and garden; from crisp, saline snacks to soft greens, delicate fish, and a cold, bright green interlude before dessert.\u003c\/p\u003e\n\u003cp data-start=\"831\" data-end=\"960\"\u003eSommelier \u003cstrong data-start=\"841\" data-end=\"882\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eGian Marco\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e will be pouring wines thoughtfully chosen to follow the rhythm of the menu and the season.\u003c\/p\u003e\n\u003cp data-end=\"2518\" data-start=\"2399\"\u003eWines will be available for purchase on the evening. As a special treat, our \u003cstrong data-end=\"2453\" data-start=\"2423\"\u003esignature beetroot tartare\u003c\/strong\u003e will also be available as an optional add-on.\u003c\/p\u003e\n\u003ch3 data-section-id=\"18c1wc6\" data-start=\"1042\" data-end=\"1061\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1046\" data-end=\"1061\"\u003eMenu Vol. 8 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1063\" data-end=\"1129\"\u003e\u003cstrong data-start=\"1063\" data-end=\"1086\"\u003eSnacks from the Sea\u003c\/strong\u003e\u003cbr data-start=\"1086\" data-end=\"1089\"\u003eCrispy leaves \/ mussel emulsion beach herbs\u003cbr\u003eCroustade \/ cauliflower \/ umeboshi plum \/ GASTROunika GOLD caviar\u003cbr\u003eTartelette \/ hiramasa \/ trout roe \/ coastal herbs\u003cbr\u003eGillardeau oyster #4 \/ champagne \/ preserved elderflower \/ dill oil\u003c\/p\u003e\n\u003cp data-start=\"1324\" data-end=\"1404\"\u003e\u003cstrong data-start=\"1324\" data-end=\"1349\"\u003eBread \/ Butter \/ Soil\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\u003eSourdough bread with whipped butter \/ burned cucumber.\u003c\/p\u003e\n\u003cp data-start=\"1406\" data-end=\"1537\"\u003e\u003cstrong data-start=\"1406\" data-end=\"1448\"\u003eHiramasa \/ Orange Blossom \/ Nasturtium\u003c\/strong\u003e\u003cbr data-start=\"1448\" data-end=\"1451\"\u003eLightly miso-cured hiramasa served in an orange blossom vinaigrette with \u003cbr data-start=\"1507\" data-end=\"1510\"\u003enasturtium, and summer herbs.\u003c\/p\u003e\n\u003cp data-start=\"1539\" data-end=\"1648\"\u003e\u003cstrong data-start=\"1539\" data-end=\"1573\"\u003eAsparagus \/ Truffle \/ Hazelnut\u003c\/strong\u003e\u003cbr data-start=\"1573\" data-end=\"1576\"\u003eButter poached white asparagus served with cured egg yolk sauce, hazelnut, and summer truffle. \u003c\/p\u003e\n\u003cp data-start=\"1650\" data-end=\"1764\"\u003e\u003cstrong data-start=\"1650\" data-end=\"1680\"\u003ePeas \/ Oyster \/ Watercress\u003c\/strong\u003e\u003cbr data-start=\"1680\" data-end=\"1683\"\u003eCrisp summer peas served on a watercress emulsion with poached oyster, pea granita, and lemon.\u003c\/p\u003e\n\u003cp data-start=\"1766\" data-end=\"1874\"\u003e\u003cstrong data-start=\"1766\" data-end=\"1795\"\u003eTurbot \/ Saffron \/ Greens\u003c\/strong\u003e\u003cbr data-start=\"1795\" data-end=\"1798\"\u003eButter-poached turbot served with a bedding of saffron hollandaise, and crispy kale from Kiselgården\u003c\/p\u003e\n\u003cp data-start=\"1876\" data-end=\"1981\"\u003e\u003cstrong data-start=\"1876\" data-end=\"1915\"\u003eTerragon \/ Lemon \/ Salted Caramel\u003c\/strong\u003e\u003cbr data-start=\"1915\" data-end=\"1918\"\u003eTerragon mousse served on the side of lemon granita with salted miso caramel, and dill oil. \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2010\" data-end=\"2125\"\u003e\u003cstrong data-start=\"2010\" data-end=\"2039\"\u003eChocolate \/ Caviar \/ Miso\u003c\/strong\u003e\u003cbr data-start=\"2039\" data-end=\"2042\"\u003eOur signature chocolate tart filled with a 70% dark chocolate \u0026amp; and red miso ganache. Topped with GASTROunika Oscietra caviar\u003c\/p\u003e\n\u003cp data-start=\"2010\" data-end=\"2125\"\u003e\u003cem\u003e(Menu might be subject to change)\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-end=\"1405\" data-start=\"1402\"\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eCancellation policy for our pop-ups\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eIf you would like to cancel your booking we are more than happy give you a refund. Due to our preparations prior to our pop-up our refund policy is as follows: \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCancellation more than 72 hours prior to the event\u003c\/span\u003e \u003cbr\u003eYou can get a full refund deducted a handling fee of 40 DKK of each ticket. Just write an e-mail to contact@atelierea.com. \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCancellation less than 72 hours prior to the event\u003c\/span\u003e\u003cbr\u003eAt this time we have placed our orders at our suppliers and we are therefore not able to give you a refund. \u003c\/p\u003e\n\u003chr data-end=\"1405\" data-start=\"1402\"\u003e\n\u003cp\u003eOur philosophy remains the same: \u003cstrong data-end=\"901\" data-start=\"875\"\u003elocal – simple – wild.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEach dish is rooted in the season, in the landscapes we walk, and in the hands of the small growers and foragers we work with. Whenever possible, we source organic ingredients, celebrating the farmers who cultivate with care and the produce that carries the character of the land.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrom the salty edges of the sea to the quiet sweetness of the forest floor, this June menu is a journey - lit up with flavour, caviar, and a touch of indulgence.\u003c\/p\u003e\n\u003chr data-start=\"2162\" data-end=\"2165\"\u003e","brand":"Atelier Ea","offers":[{"title":"Default Title","offer_id":56277191393606,"sku":null,"price":940.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/5006\/0614\/files\/ANNONUNCEMENTPOSTERAteliereavol.7januar2026-3.png?v=1775009994","url":"https:\/\/atelierea.com\/products\/atelier-ea-vol-8-10-course-tasting-menu","provider":"Atelier Ea","version":"1.0","type":"link"}