I´m taking part of a group of chefs called NaCl (nordic academy of culinary leisure). It´s a place to try out the newest ideas, the weird, but promising taste combinations or a funky eating concept. Last sunday we cooked a 6 course dinner at The Paul in Tivoli, - one course each. It all started with a fish dish called “kuglefisk”. Poached langoustines and white fish, confit of potatoes and a weird gel that cracks into fluid intense flavor when biting it. Then a soup of grains and oysters with umami flavors from dashi. First impression : boring and brown, but as you eat it´s surprising, playing and powerful in your mouth. Then the host, with what he called Japanized, a dish with poached lobster, fresh exotic fruits and a foamy broth of chicken and miso paste. Then me me me, with a eating concept. It was my first time doing something on a plate in this community. I wanted to serve a slice of bread, that appeared as meat when eating it. Therefore it was served with a sauce on calves tails and red wine, that was poured onto before eating. The guest then had to squeeze, what I call “monkey brain” onto the bread. The monkey brain was made of a broken parsley gel, cane sugar sirup, yoghurt and sherry vinegar.  Then came the sweets. First a super fresh version of the Tivoli apple and last a winter landscape with malt, white chocolate, sheep s yoghurt, dried candied herbs and snow. To see the photos and more visit NaCl´s facebook at www.facebook.com/showcooking or website, www.na-cl.dk.