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  1. Wine & Food
December 1, 2020

Formel B

By Thierry Dessauve

High-quality, sustainable ingredients from small Danish farmers are at the core of the menu at Copenhagen’s Formel B.

That leads to a 20-dish à la carte menu featuring simple, impeccably assembled creations such as ceviche of zander with Danish rhubarbs, crunchy radishes, and herbs, and roasted turbot with parsley and garlic sauce and braised veal tails.

The wine list has a similar ethos, based on small producers, many of them natural and organic or biodynamic, from classical Europe.

Burgundy is a particular strength of the list, with impressive collections of top producers such as Comte Liger-Belair, Comte Georges de Vogüé, DRC, and Roumier. But there are many fine choices from Bordeaux, the Rhône and Piedmont, too, and plenty of off-beat modern choices including a trio of French orange wines from Sancerre’s Sébastien Riffault and Yann Durieux in Hautes Côtes de Nuits.

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