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
“Per is probably the biggest and most overlooked talent in his generation of chefs,” writes Bo Bech in the preface to the book of Per Thøstesen and Bistro Boheme.
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 warm course – Ask your waiter
Today’s “smørrebrød” – Ask your waiter
| 30 G GOLD CAVIAR GOLD SELECTION Served with crème double, brioche & red onions |
600 |
| 4 VARIATIONS OF PERLE BLANCHE OYSTERS Friterede, verdens bedste med Rossini Caviar Gold Selection, rød grape & peanut olie & peberrodsketchup |
255 |
| PERLE BLANCHE OYSTERS 3 pcs. or 6 pcs. served au naturelles with American horseradish ketchup & red wine vinaigrette |
85/170 |
| CURRY HERRING Served on carpaccio of apples, egg salad, capers & red onions |
105 |
| CRAB TURNED WITH DILL-LIME MAONNAISE Served with avocado cream, pickled tomatoes, capers, garden cress, grapefruit & cucumbers in white balsamic |
195 |
| LIGHTLY SALTED TARTARE OF SALMON Served with lemon-herb mayonnaise, cucumber, quail egg, shallots and chips of rye bread |
168 |
| CARPACCIO OF BEEF TENDERLOIN Served with truffle-lemon mayonnaise, grated havgus & rucola salad |
155 |
| DEEP-FRIED FILLET OF PLAICE WITH SHRIMP SALAD Served on the toast topped with herbs tossed in lemon |
175 |
| Creamy turbot bisque served with herbs, asparagus, peas, sour cream & turbot | 165 |
| Boheme’s sandwich – slices of Danish pork in brioche bread served with horseradish mayonnaise,
fried shallots, pickled grape, cucumbers & tomato and barbecue salsa |
145 |
| Chanterelle toast served with fried foie gras & pickled red onions | 255 |
| Burrata cheese served with truffle mayonnaise, tomatoes, pine nuts & grated truffle | 195 |
| Thøstesen’s fried egg served on purée of potatoes & truffle, confit of duck, truffle sausage, hazelnuts,croutons & grated truffle | 250 |
| BOHEMES FISH MEATBALLS Served on stewed spinach a la creme, mushrooms & raw marinated carrot |
175 |
| 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 root vegetable salad turned in dijonnaise |
125 |
| PARISIAN STEAK Minced and 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 & SUPPLEMENT 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
Vacharin – liquorice ice cream & raspberry sorbet served with marinated fruit 145
Chocolate pie with salted peanuts & praline, with peppermint ice cream 125
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 85/170
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 CAVIAR GOLD SELECTION Served with crème double, brioche & red onions |
600 |
| 4 VARIATIONS OF PERLE BLANCHE OYSTERS Fried, the world’s best with Rossini Caviar Gold Selection, red grapefruit, peanut oil & horseradish ketchup |
255 |
| PERLE BLANCHE OYSTERS 3 pcs. or 6 pcs. served au naturelles 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 Caviar Gold Selection, apple, raw jerusalem artichokes & beurre blanc with apples |
225 |
| CRAB TURNED WITH WITH DILL-LIME MAYONNAISE Served with avocado cream, pickled tomatoes, capers, garden cress, grapefruit & cucumbers in white balsamic |
195 |
| LIGHTLY SALTED TARTARE OF SALMON Served with a lemon-herb mayonnaise, cucumber, quail egg, shallots & chips of rye bread |
168 |
| Chanterelle toast served with fried foie gras & pickled red onions | 255 |
| Creamy turbot bisque served with herbs, asparagus, peas sour cream & turbot | 165 |
| CARPACCIO OF BEEF TENDERLOIN Served with a truffle-lemon mayonnaise, rucola salad & havgus |
195 |
| Salt marinated foie gras rolled in hazelnuts, apricot purée, nuts & brioche bread | 178 |
| SNAILS IN BROWN BUTTER Served with tomatoes, almonds, parsley, basil, croutons & abundant garlic |
135 |
MAIN COURSES
Today’s course Please ask your waiter
| Barbecue monkfish rolled in bacon and dried tomatoes served with riso pasta & tomato | 335 |
| Sole Walewska, steamed sole fillet, Danish black lobster, pommes duchesse,spinach, tomato & grated truffle | 495 |
| Pan-fried turbot served with Rossini Gold Selection Caviar, purée of Jerusalem artichoke, apple, raw Jerusalem artichoke & champagne beurre blanc | 395 |
| Slices of Danish pork served on chanterelles, corn & bacon & creamy dijon sauce | 285 |
| Thøstesen’s fried egg served on purée of potatoes & truffle, confit of duck, truffle sausage, hazelnuts,
croutons & grated truffle |
250 |
| GRILLED TOURNEDOS OF BEEF Served with haricots verts, red wine sauce, fries & béarnaise – As pepper steak if requested Topped with pan-fried foie gras or topped with freshly grated truffle +125 |
365 |
| 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 & SUPPLEMENT 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
Vacharin – liquorice ice cream & raspberry sorbet served with marinated fruit 145
Chocolate pie with salted peanuts & praline, with peppermint ice cream 125
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 85/170
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: Closed
Opening hours July/August – the weeks: 29, 30 & 31
Tuesday to Saturday: 4 PM – 1AM
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.
Bistro boheme støtter
Sociale
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