<font face="Verdana, Arial, Helvetica, sans-serif" size="2"> Here, Bo Jacobsen and his wife Lisbet, lift patrons’ spirits with dishes inspired by French, Italian and Danish cuisine and based mostly on Danish ingredients. The single five-course menu, with a wine for each course, changes weekly. Bo employs an old Scandanavian method for tenderizing duck….by soaking it in a strong brine. Then he poaches it in vegetable stock and serves it with a cloud of horseradish whipped cream.</font>

From Saveur magazine Jan/Feb 2004 issue