@geronimocramos: course two was mackerel. course three was noodles made from its skeleton. the menu doesn't mention it once #sustainableseafood #zerowaste #copenhagen #chefsoftiktok
he ran Amass in Copenhagen for ten years before this and previous head chef at noma. what's the most interesting thing you've seen done with a part most people throw away?
2026-08-24 23:27:00
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