About Bistro Boheme
Our love and access to life in our restaurant must be able to be felt and tasted
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 fashion statements. 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 Per’s 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 open sandwich – Daily price
30-gram Rossini Black Label Caviar served with crème double, brioche & red onions
600
6 kinds of Pearl Blanche oysters
Deep-fried with tatar sauce. Blood grape/peanut oil. Wasabi double cream & finger lime. Strawberry daashi.
“World’s Best” with Rossini Black Label Caviar. Almond oil & Boheme’s hot sauce
375
Perle Blanche oysters
3 pcs. or 6 pcs. served au naturelles with Boheme’s hot sauce
& red wine vinaigrette
100/200
3 fried oysters served with sautéed spinach, tartare sauce & lemon
125
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, cashew nuts,
red grapefruit & cucumbers in white balsamic
235
Deep-fried fillet of plaice with shrimp salad, served on toast topped with herbs tossed in lemon
195
Boheme’s fish cakes served on stewed spinach & mushrooms à la crème & raw marinated carrots
175
Parisian toast
Country ham, comte aged for 16 months, ham salad, dijon, tomato & bitter salads
175
Carpaccio of beef tenderloin served with truffle & lemon mayonnaise, grated “havgus” cheese & rocket salad
155
Old fashioned terrine of foie gras with confit of duck & pistachios flavored with calvados
served with prunes marinated 1 year in armagnac
225
Tomato & nectarine salad with burrata, pesto & pine nuts
165
Creamy turbot bisque served with cauliflower, hazelnuts, croutons & cream doubles
165
Thøstesen’ s fried eggs served on puree of potatoes & truffles, duck confit, truffle sausage, hazelnuts, croutons & grated truffle
295
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
Omelet with ham & comte served with tomato salad
135
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
DESSERT
2 pcs. of petits fours
40
Tahiti vanilla crème brûlée served with sorbet
135
Pavlova
Coconut, marinated fruits, chantilly cream served with coconut sorbet
135
Crepe Suzette a la Bistro Boheme
Orange mousse, caramel sauce with orange & Grand Marnier served with vanilla ice cream
155
Berry pie) with lemon cream & forest fruit sorbet
145
Whole pineapple braised in malibu & hot spices, served with vanilla ice cream
(Up to 4 people – 30 minutes)
400
Boheme’s variation of “Københavnerstang”, pineapple sorbet, vanilla ice cream,
pineapple & roasted hazelnuts
135
3 kind of sorbet
90
Cheese board 3 pcs. or 6 pcs. of European cheeses served with proper garnish
85/170
Espresso Martini
125
Evening
Evening
STARTERS
30-gram Rossini Black Label Caviar served with crème double, brioche & red onions
600
6 kinds of Pearl Blanche oysters
Deep fried with tatar sauce. Blodgrape/peanut oil. Wasabi double cream & finger lime. Strawberry dashi.
“World’s Best” with Rossini Black Label Caviar. Almond oil & Boheme’s hot sauce
375
Perle Blanche oysters
3 pcs. or 6 pcs. served au naturelle’s with Boheme’s hot sauce
& red wine vinaigrette
100/200
3 fried oysters served with sautéed spinach, tartare sauce & lemon
125
Crab turned with dill & lime mayonnaise, served with avocado cream, pickled tomatoes, capers, cashew nuts,
red grapefruit & cucumbers in white balsamic
235
Creamy turbot bisque served with cauliflower, hazelnuts, croutons & cream doubles
165
Tomato & nectarine salad with burrata, pesto & pine nuts
165
Carpaccio of beef tenderloin served with truffle & lemon mayonnaise, grated “havgus” cheese & rocket salad
155
Old fashioned terrine of foie gras with confit of duck & pistachios flavored with calvados
served with prunes marinated 1 year in armagnac
225
Potato pizza with truffle
275
Grilled toast with chanterelles a la crème with rabbit rillettes, hazelnuts, black berries & thyme-lemon curd
185
Snails in browned butter
Served with tomatoes, almonds, parsley, basil, croutons & lots of garlic
135
Thøstesen’ s fried eggs served on puree of potatoes & truffles, duck confit, truffle sausage,
hazelnuts, croutons & grated truffle
295
Main courses
Steamed turbot on tomato bearnaise, creamy potato pure & cumin bowls turned with almond oil,
white wine pickled shallots & toasted almonds
345
Baked salmon with ginger souffle, chanterelles à la crème with sorrel & sautéed spinach
295
Skin- fried pike perch on tomato tartare, artichoke, courgette & sauce vierge
295
Pork chop served with beetroot glazed in honey & balsamic, parsnip purée, baked pumpkin & tarragon sauce
295
Grilled tournedos of beef served with haricots verts, red wine sauce, fries & béarnaise
395
As pepper steak if requested
Topped with pan-fried foie gras or truffle
+ 125
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
DESSERT
2 pcs. of petits fours
40
Tahiti vanilla crème brûlée served with sorbet
135
Pavlova
Coconut, marinated fruits, chantilly cream served with coconut sorbet
135
Crepe Suzette a la Bistro Boheme
Orange mousse, caramel sauce with orange & Grand Marnier served with vanilla ice cream
155
Berry pie) with lemon cream & forest fruit sorbet
145
Whole pineapple braised in malibu & hot spices, served with vanilla ice cream
(Up to 4 people – 30 minutes)
400
Boheme’s variation of “Københavnerstang”, pineapple sorbet, vanilla ice cream,
pineapple & roasted hazelnuts
135
3 kind of sorbet
90
Cheese board 3 pcs. or 6 pcs. of European cheeses served with proper garnish
85/170
Espresso Martini
125
Party
Party
Special events
Special events
Drinking
Drinking
Gift card
Gift card
Kontakt
Esplanaden 8
DK-1263 Copenhagen K
Denmark
Tlf.: +45 3393 9844
Booking request: modeluner
Chef de Cuisine’s: chef@bistroboheme.dk
(Jakob & Kristian)
Restaurant Manager: daniel@bistroboheme.dk
Sommelier: cg@bistroboheme.dk
Monday – Saturday : 11.30 AM – 22.00PM
Sunday’s: Closed
Galleri
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The booking request need to be confirmed from the restaurant first.
We will check our mails in the opening hours.
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