“The idea is to rob the guest of all preconceptions about what is possible. About turning the menu around and getting personal. Nobody ever told us about all that’s not possible. It’s like the bumblebees. They fly, even if they ought not be able to.” The need to turn things on their heads is inherent in the cook and TV host, Bo Bech. He simply can’t stop experimenting on the basis that if the cook is bored, his food won’t be interesting.

“The process from earth to table is so short, and then the evidence is eaten. So our challenge lies in guarding our expression. In perfecting some of that which we are good at. So many things can go wrong. Creating a dish is a new creation every time. The real difficulty is not to be creative and experimental.

It is making it look the same way every time – that’s a challenge!” But fortunately the dishes don’t always have to look the same at Bo Bech at Restaurant Paustian. This is reflected in the choice of menus where the brave can choose ‘The alchemist’, a menu of surprise that always varies according to the season and the cook’s frame of mind. ‘Chlorophyll’ is equally full of surprises for the ‘green’ guests. Contrary to these, the menu ‘Jean-Anthelme Brillat-Savarin’ is intended for guests of a more traditional disposition who like to know what they’re about to eat. On top of these, guests can also choose one of five starters, main courses or desserts from the a la carte menu.

Bo Bech makes it no secret that he loves guests who are willing to join him all the way on his journey of exploration. “We need some people to be brave with us. The whole idea of ‘The alchemist’ is to challenge and experiment, and together we just might strike gold – spiritually!” The fact that it is not just the food, but the total experience that is important, is underlined by the beautiful wall decorations by artists such as Tal R and John Kørner combined with the stylish designer furniture. “It’s about quality and having a heart and living it. I’m not doing this, because I don’t know what else I should do. I do it, because I can’t not. I like myself as a person when I cook. I am natural here, I don’t relate to what’s possible or not. I do whatever I like. So I am quite brave.”

Courage is one thing. Honesty another that Bo Bech is adamant about. “It is easier to remember the truth than a lie. It sounds so banal, but that’s what it’s all about. Not cheating. Not with the ingredients, the taste, the love or the art,” Bo Bech concludes.