Carlsberg Factory

Danish Gastronomy: Skipperlapskovs

That was the last danish meal I tasted during my Erasmus trip. It was 2 weeks ago when we were in Aarhus because of a student event, I just met a danish friend who made me discover that old speciality. Basically it's made with potatoes, beetroots, pork and other different ingredients I don't know. Because of the meat aspect and the potatoes I guess it has been boiled for a long time as a "baeckeoffe" (meal from my region).

It's really tasty and my friend told me that people are usually eating it as a snack while drinking cold beer. The bar was proposing a lot of old danish speciality in order to allow people (danish and foreigners) to taste the old local food.

Finally, the only things I was knowing before the erasmus trip was smorbrode and it's the only meal I haven't taste. It seems to be an appelation for danish sandwich in general. Special bread with a lot of mix isn't that special at the end.

Danish gastronomy: Gulerodskage med laekker cremet topping

The origin of this meal is disputed between the USA, the Great Britain and sometimes Denmark. Actually after some research, a lot of people tasted carrot cake in scandinavian country.

I get the occasion to taste it at a dinner with friends who bring it randomly. It's sort of a dessert here in Denmark or people can eat it while drinking coffee, tea etc...

As always I like to find what it's made of regarding the taste, the different flavours exploding in your mouth and that time I wasn't able to decide between cinnamon and gingerbread. Finally it's seems that it's made with cinnamon and cardamom. This last one is used in order to give a lemon taste and a "pine sape" taste which is really interesting. It's called a carrot cake but because of this spicy mix we can't really notice its presence, only the color
and the little pieces for decoration are arguing in the right way.

Danish Gastronomy: Gravad laks

My parents visited me one week ago and for that occasion, we decided to test a danish meal together. The one we've chosen is called Gravad laks (Gravlax in french) and is the way scandinavian people are preparing the salmon. This one is completely different to the smoked one because it's prepared with salt and sugar at the same time. The salt is used to "dry" the fish and the sugar, mixed with different kind of herbs, is the one which will give that special taste to the meal. First step is the marinade of salmon during 2 days at least. Then the second step is also a marinade but that time you have to cover the entire salmon with dill. Danish people are used to eat that meal with a sauce made of mustard, dill and sugar which complete the explosion of flavours in your mouth. While slicing the salmon, the Chef told us a story about the gravad laks and the way to slice it : Danish Chef had invited a queen to test this gravad laks. When he served her the meal, the taste was great but the presentation was ugly and the lady told the chef that she was pretty sure to slice the salmon much more nicely. The Chef accepted the challenge and the lady sliced the salmon as it is prepared nowaday. That's why, as a tribute we are preparing and presenting the gravad laks that way.

Nicolas

Skagen

On April 21^st, we visited Skagen, and after the Grenen's beach.

  

According to “Guide du Routard”, Skagen is famous for its painters. It has the highest number of sunshine hours in the country and the exceptional light attracted many artists over the years. Apparently, the sunset is spectacular.

Krøyer, more than any other painter, sublimated this was mid-blue mid-golden light that seems to melt into a sea and sky.

P. S. Kroyer - "Jour d'été à Skagen"

Skagen is the city the most in northern Denmark. With only 9000 inhabitants, Skagen is a small town, based primarily on tourism. Restaurants are spread along the port. More in the center, the yellow tones of the houses  illuminate the streets.

We had the chance to see seals basking on a rock.

The beach was full of starfish stranded. We believe this is due to either a violent storm that occurred the previous day, or fishing. Indeed, some fishing techniques scrape the seabed and thus drop starfish

At the extremity, the two seas meet. Left the North Sea, the Baltic Sea to the right, creating a meeting between two currents. Swimming is also prohibited because of too strong currents on the extreme tip.

Clémence & Juliette

Danish's habits

Danish’s habits are rather different than ours. Actually, it is possible to notice that the organization of their day is not similar to our. 

First, if we take a day at the university. We have classes only the morning or at the beginning of the afternoon. No student can finish after 16:15 pm. Moreover, we only have 45 minutes to eat, twice less time than in France.

All stores close at 16 p.m. or 17 p.m. maximum, even on Saturday. The first time we visited a town on Saturday, we were really surprised about that, because in France it is the most business day. People finish their job rather earlier during the week so it can explain the difference shop opening. The only stores open until 21 or 22 p.m. are supermarkets.

The way of moving is also different. As in France, there are a lot of buses; tram and cars are used too. But it should be noticed that bike is more used than in France. Roads and side walk are suitable for cycling. There is one track for bike. It is also important to mention that walkers are not priority on bikes.  Furthermore, traffic lights are adapted to bike. Their involvement shows that Danish are more concerned by safety and environment.

Copenhagen

Friday the 16th we went to Copenhagen. There was a journey organized by the university to discover the town. The price was really interesting compared to the train, which is expensive.

The day was divided between two parts. The morning and the beginning of the afternoon was reserved for a tour. Indeed, in a first time we visited an area called Ørestad which actually is in development. More and more design buildings are poping up. For lunch we ate in big mall called Field’s. In the afternoon we visited other buildings. Then we departed closed to the center to see Carlsberg’s brewery. It was really pleasant to understand the history.  For instance, we learnt that the father of Carl live with Scientifics to keep his house safe if he dies.

We were filed in the center.  We decided to stay one more day to visit the center. We slept in a hostel. It should be noted that hotels are so expensive in Denmark so hostels are very well seen by people because they look like hotels. Thus, the Saturday we went to the channels and one of the most beautiful is Nyhavn.

I also went to Copenhagen the week of Saturday the 27^th. I visited lots of things, Copenhagen is attractive. I went to the botanic garden: lots of greenhouses with impressive plants and trees.

 

 

I also visited Carlsberg Glyptotek. This last is not a brewery but an art museum which is free on Sunday. Most of the collection was assembled by Carl Jacobsen, son of the founder of the Carlsberg brewery. There are a lot of sculpture, pottery and paintings.

 

Juliette