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
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. Bloody Mary
“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
Toast extravaganza
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
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 green salad & crudité of root vegetables
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
Profiterole with chocolate mousse & orange with hazelnut ice cream & chocolate sauce
150
Crepe Suzette a la Bistro Boheme
Orange mousse, caramel sauce with orange & Grand Marnier served with vanilla ice cream
155
Braised pineapple in malibu & spices served with coconut sorbet
125
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. Blood grape/peanut oil. Wasabi double cream & finger lime. Bloody Mary
“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
Fried scallops served with soy/ginger bouillon, tomato tatar, almonds & deep-fried leeks
225
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
Fried frog legs with parsley & garlic served with crispy salads & lemon
155
Grilled toast with forest mushrooms a la crème with rabbit rillettes, hazelnuts, black berries & thyme-lemon curd
185
Thøstesen’ s fried eggs served on puree of potatoes & truffles, duck confit, truffle sausage,
hazelnuts, croutons & grated truffle
295
Main courses
Spaghetti turned in champagne oyster cream, courgettes, pickled cucumber & lemon topped with
Rossini Black Label Caviar (15. g)
395
Fried turbot served with creamy potato pure with artichoke, deep-fried zucchini & butter whipped artichoke sauce
365
Steamed halibut served with mushrooms à la crème, sorrel, sautéed spinach & crispy potato nets
325
Pigeon baked with foie gras, savoy cabbage & bacon, port wine sauce & fried mushrooms with thyme
335
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
Profiterole with chocolate mousse & orange with hazelnut ice cream & chocolate sauce
150
Crepe Suzette a la Bistro Boheme
Orange mousse, caramel sauce with orange & Grand Marnier served with vanilla ice cream
155
Braised pineapple in malibu & spices served with coconut sorbet
125
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
[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.
Bistro boheme støtter
Sociale
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