About Bistro Boheme
Our love and access to lige in our restaurant must be able to be felt and tastet
When our guests leave the place they should have a small smile on their lips,
then we are more than happy
Per Thøstesen
THE MAN BEHIND
Bistro Boheme is one of the great successes in the Copenhagen restaurant scene in recent years, and what makes the place especially interesting is that it is about the “good old-fashioned French gastronomy.”
It’s not about modeluns. Nor about offering gourmet food at discounted prices. Bistro Boheme is about giving guests a top-class taste experience, garnished with good service and festive atmosphere.
Per Thøstesen is the dynamics of this machinery. He is the man who attracts the right employees and keeps them for years, which is also unusual in the industry. In the book of Bistro Boheme, published in 2013, you can read the whole story of how the boy, Per Thøstesen, decided to be a cook. How he purposefully went after being employed at the most famous restaurant of the time, at Paul Bocuse in France.
He performed the French trials for three years, and then proceeded to the world, eventually returning home to a Denmark that stood in the sign of the fusion kitchen. Per spared the fusion wave for some years after which he “returned home” to the French gastronomy at Bistro Boheme.
Here the guests welcomed him with open arms, and since then there has been a kind of mutual embrace of happy guests and Pers frantic French cuisine.
Facts about Bistro Boheme
| Esplanaden 8 | DK 1263 Kbh K |
| TLF: 3393 9844 | (10 – 24) |
| CVR: 3035 7795 | (Restaurationen Esplanaden 8 Aps) |
| BANK: 3001 0011388825 | (Danske Bank) |
Mail contacts:
Booking requests and more: info@bistroboheme.dk
Chef de Cuisine: Pernille Vejrum mail: pernille@bistroboheme.dk
Restaurant Manager: Daniel W Furmanek mail: daniel@bistroboheme.dk
Sommelier: Christian Gustafsson mail cg@bistroboheme.dk.
Menu
Lunch
Lunch
Today’s “smørrebrød” – Ask your waiter
| 30 gram Rossini Gold Selection Caviar served with crème double, brioche & red onions | 600 |
| 4 kinds of pearl Blanche oysters:
Fried with tartare sauce. Naturel with blood grape/peanut oil. “The world’s best”: Naturel with Rossini Gold Selection Caviar & Naturel with peanut oil/horseradish ketchup |
255 |
| Perle Blanche oysters, 3 pcs. or 6 pcs. served au naturelle’s with American horseradish ketchup & red wine vinaigrette | 90/180 |
| Pickled red herring served with horseradish cream, Jerusalem artichokes, pickled red onions, capers & herb salad | 105 |
| Crab turned with dill & lime mayonnaise, served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic | 225 |
| Smoked salmon from Daniel Letz served on toast with scrambled eggs & green asparagus | 195 |
| Carpaccio of beef tenderloin served with truffle & lemon mayonnaise, grated “havgus” cheese & rocket salad | 155 |
| Terrine of foie gras with confit of duck & pistachios, flavored with calvados, served with prunes marinated 1 year in armagnac | 195 |
| White asparagus & Skagen shrimps served with hollandaise sauce | 225 |
| Tomato pie & burrata cheese | 175 |
| Creamy turbot bisque served with green & white asparagus, sour cream & turbot | 150 |
| Deep-fried fillet of plaice with shrimp salad, served on toast topped with herbs tossed in lemon | 195 |
| Tempura-fried tuna served with crispy salads, soya, browned butter, ginger, lime & chipotle mayonnaise | 185 |
| Boheme’s fish cakes served on stewed spinach à la crème, mushrooms & raw marinated carrots | 175 |
| Fried turbot on green & white asparagus champagne beurre blanc & lumpfish roe | 300 |
| Medallion of beef tenderloin served with fries, béarnaise & green salad | 275 |
| Hash à la Bistro Boheme, served with beetroots, cornichons, fried egg & mashed potatoes | 175 |
| Omelette with ham & Comté, served with salad of root vegetables tossed in dijonnaise | 125 |
| Parisian steak – minced & grilled beef served on fried toast with capers, pickles, onions & egg yolk | 215 |
| Piquant tartare of beef tenderloin spiced with chili, tabasco, crème fraîche, truffle oil, red onions,
capers, tarragon & cognac, served with green salad, cornichons, toasted rye bread & homemade potato chips |
255 |
| Supplement fries & béarnaise apiece | 40 |
Dessert
2 pcs. of petits fours 40
Todays dessert – ask your waiter Today’s price
Whole pineapple braised in malibu, rum & hot spices served with vanilla icecream
For 4 persons – 30 minutes 400
Tahiti vanilla cream brûlée served with cherry ice cream 135
Chocolate pie with salted peanuts & praline, with peppermint ice cream 125
White chocolate mousse with liquorice flavoured caramel, chocolate & sorbet on blood orange 145
Boheme’s variation of “Københavner Stang”, pineapple sorbet, vanilla ice cream, pineapple “cubes” & roasted hazel nuts 135
3 kind of sorbet 90
Cheese board 3 pcs. or 6 pcs. of European cheese served with proper garnish 90/180
Espresso Martini 125
Information about the content of allergenic ingredients can be obtained by restaurant staff
A sur charge up to 3,75% will be added to the total bill, by paying with credit cards
EVENING
Evening
STARTERS
| 30 gram Rossini Gold Selection Caviar served with crème double, brioche & red onions | 600 |
| 4 kinds of pearl Blanche oysters:
Fried with tartare sauce. Naturel with blood grape/peanut oil. “The world’s best”: Naturel with Rossini Gold Selection Caviar & Naturel with peanut oil/horseradish ketchup |
255 |
| Perle Blanche oysters, 3 pcs. or 6 pcs. served au naturelle’s with American horseradish ketchup & red wine vinaigrette | 90 / 180 |
| 3 fried oysters served with sautéed spinach, tartare sauce & lemon | 115 |
| Carpaccio of scallops served with Rossini Gold Selection Caviar, apple, raw Jerusalem artichokes & beurre blanc with apples | 230 |
| Crab turned with dill & lime mayonnaise, served with avocado cream, pickled tomatoes, capers, cress, cashew nuts,
red grapefruit & cucumbers in white balsamic |
225 |
| Fried tuna with vinaigrette of browned butter, ginger, soya & lime with avocado, tomato tartare & crispy salads | 195 |
| Terrine of foie gras with confit of duck & pistachios, flavoured with calvados, served with prunes marinated 1 year in armagnac | 195 |
| Carpaccio of beef tenderloin served with truffle & lemon mayonnaise, grated “havgus” cheese & rocket salad | 155 |
| White asparagus & Skagen shrimps served with hollandaise sauce | 225 |
| Courgette Fleur with poached egg, green asparagus, Daniels Letz smoked salmon & herb mayonnaise | 215 |
| Creamy turbot bisque served with green & white asparagus, sour cream & turbot | 150 |
MAIN COURSES
Today’s course Please ask your waiter
| Crispy fried cod in kataifi with sage served on riso with peas & green asparagus | 295 |
| Fried turbot served with Rossini Gold Selection Caviar on green & white asparagus, champagne beurre blanc | 395 |
| Halibut poached in tomato consommé & olive oil served with tomatoes, artichokes, capers, cucumber, sage & browned butter | 335 |
| Bresse chicken in red wine, red wine roasted legs & fried breast served on, ravioli with mushrooms, pepper bacon, pickled pearl onions & parsley | 325 |
| Variation of lamb from Varde Ådal served with tomato tatar, eggplant, courgettes & lamb gravy with lemon & thyme
potatoes a la crème served apart |
350 |
| Grilled tournedos of beef served with haricots verts, red wine sauce, fries & béarnaise | 375 |
| Piquant tartare of beef tenderloin spiced with chili, tabasco, crème fraîche, truffle oil, red onions,capers, tarragon & cognac, served with green salad, cornichons, toasted rye bread & homemade potato chips | 255 |
| Supplement fries & béarnaise a piece | 40 |
Dessert
2 pcs. of petits fours 40
Todays dessert – ask your waiter Today’s price
Whole pineapple braised in malibu, rum & hot spices served with vanilla icecream
For 4 persons – 30 minutes 400
Tahiti vanilla cream brûlée served with cherry ice cream 135
Chocolate pie with salted peanuts & praline, with peppermint ice cream 125
White chocolate mousse with liquorice flavoured caramel, chocolate & sorbet on blood orange 145
Boheme’s variation of “Københavner Stang”, pineapple sorbet, vanilla ice cream, pineapple “cubes” & roasted hazel nuts 135
3 kind of sorbet 90
Cheese board 3 pcs. or 6 pcs. of European cheese served with proper garnish 90/180
Espresso Martini 125
Information about the content of allergenic ingredients can be obtained by restaurant staff
A sur charge up to 3,75% will be added to the total bill, by paying with credit cards
Selskab
Selskab
Julemenuer 2017
Special events
Special events
Drikke
Drikke
Gavekort
Gavekort
Kontakt
Esplanaden 8
DK-1263 Copenhagen K
Denmark
Tlf.: +45 3393 9844
Booking request: info@bistroboheme.dk
Chef de Cuisine: pernille@bistroboheme.dk
Restaurant Manager: daniel@bistroboheme.dk
Sommelier: cg@bistroboheme.dk
Monday – Saturday : 11.30 AM – 00.30 AM
Sunday’s: Closed
Opening hours Christmas/New Year 2019
We are closed: 22nd to 26th and 29th of December.
Private function the 31st of december – contact us for more information.
Galleri
[instagram_design cols=”4″ rows=”2″]Book a table
The booking request need to be confirmed from the restaurant first.
We will check our mails in the opening hours.
Be aware of our opening hours from 15th of July to 4th of August
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