Dave Harrison

15th – 19th February

We last crossed paths with Dave Harrison in Copenhagen, where he’s been making small plates magic at legendary wine bar Den Vandrette for the past three years. If Dave’s name rings a bell, your memory serves you well. As head chef of Au Passage, he blew us away back in 2017 with the kind of gutsy, inventive cooking that transformed the Parisian neo-bistro into such an enduring cult favourite.

Right now the trailblazing Texan is gearing up for the opening of Brasserie Prins in Copenhagen, his first solo venture. There he will do what he does best: French cuisine with a focus on old school regional classics and an unashamedly nose-to-tail approach. On the menu? Earthy delights like ‘Gougère, 48-month Comté and White Truffle’, ‘Boudin Noir Croquette, Rosehip Ketchup and Baies Roses’ and ‘Chou Farci of Chanterelles and Smoked Chestnuts, Sauce Vin Jaune’.

Photo Credit @frydfrydendahl