The end of Le Tour and Aamanns 1921 restaurant in Copenhagen

No blog last week as we were on our travels in Denmark and Sweden. After 3 weeks of often gruelling cycling across the whole of France, Le Tour De France ended in Paris, with the Welshman Geraint Thomas emerging as the victor. As an amateur cyclist, with a medium-range road bike, I am at first in awe of these cyclists, then perhaps slightly less in awe of them as they are a) young men and b) professional cyclists. It is on the mountain stages however, that my admiration rises, given the speed at which they cycle up the sometimes vertiginous slopes. The modern-day cyclists of course, have superb equipment in terms of bikes, helmets and racing gear. The event itself is also much bigger than it used to be. On holiday in France a few years ago, I picked up this postcard  (below) of Le Tour. Looking at the cars, my guess is that it may be from the 1960s. There are a number of interesting aspects to this photo. Firstly, none of the riders are wearing helmets and secondly, there are no crowds lining the route. What has not changed is the mountain roads ahead up which the riders have to climb, but the riders in this picture would have had heavier, less streamlined  bikes, with fewer gears. Today’s Tour participants might go faster, have more back up in the form of masseurs, physios etc but are they stronger and relatively fitter?

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Le Tour de France from the 1960s? (Click on all photos to enlarge)

Le Tour is inspiring for cyclists, so when I tackle a biggish hill tomorrow, maybe I should imagine that I am “G” (Geraint Thomas) heading towards a stage win at the top of the hill and retaining the yellow jersey. One thing that “G” and I do have in common is a yellow jersey, although his is better known than my Bicycle Wagga Wagga top below.

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Bicycle Wagga Wagga cycling top

On the early highlights of our trip to Denmark was the Aamanns  1921 Restaurant in Copenhagen. The interior of the restaurant – see photo on website – is very well designed with lighting partly provided by two wooden circles above you. The chairs are Scandinavian in design and are extremely comfortable. This is very much a Danish restaurant, specialising in smørrebrød and other dishes which have unusual combinations of ingredients and look absolutely wonderful. For dinner, we chose selections from the menu and my first selection (Shown below) was “Pan fried plaice with hand-peeled shrimps, pickled tomatoes and mayonnaise”. Now this looked an interesting dish on the menu, but it was when it was put on to the table in front of me (by one of the very helpful and informative staff) that the visual impact of the dish was felt. The topping included flower petals and the slice of hot lemon on the side added to both the flavour and the presentation. It was mouth-wateringly delicious.

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Plaice and prawn smorrebrod from Aamanns restaurant in Copenhagen

I then had the “Ravioli with Krystal Karl cheese, mushrooms, hazelnuts and summer truffles”. Each dish was carefully introduced and for this dish, one of the sous chefs came out and grated the truffle over my dish, explaining how the dish was made. A shared dish was “Braendende kaerlighed” in Danish and consisted of potato compote, gooseberries, sorrel, onion and bacon. Again the presentation was excellent (as shown below) with the extra touch of the colourful flower heads enhancing its beauty. It almost seemed a shame to eat it, but we did and the depth of flavour was superb.

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Potato compote dish from Aamanns 1921 Restaurant in Copenhagen

At the end of the meal, we were treated to a sample of the restaurant’s homemade schnapps. The bottles line the shelves and on the counter (photo below) you can see the jars of maturing liqueurs. I often find schnapps rather harsh, but this was smooth and fruity. The charming young sous chef Laura Melodie Trillot came out to explain how they made their food and exchanged ideas amongst the staff. You can see some of Laura’s intriguing and colourful photos of the restaurant dishes here. This restaurant is not cheap but the value and quality is of the highest standard. If you are in Copenhagen/Kobenhavn – and can afford it – then definitely put this restaurant to the top of  your list.

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Maturing schnapps at Aamanns 1921 Restaurant in Copenhagen

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