|The Ipiutaq´s cooking spirit: from local and traditional products to a french "savoir-faire"... the whale skin - called mattak in greenlandic -is served with some "angelica-garlic-rosemary pickles"... spices scones with fresh angelica are served with "dried apricot-angelica chutney"...|
Read a text about the origins of Agathe´s cooking... in english, in french or in danish.
Recipes for one of our gourmet menus...
|Some of Agathe´s recipes|
Inspiration from the nature for taste and design
|Greenlandic prawns, wild plants, berries, angelica cream and cookies...|
French cooking with Greenlandic reindeer meat
Dried and smoked reindeer meat is prepared by Narajaq and comes from Isortoq Reindeer Station. We serve it with french "mini-clafoutis" cooked with wild greenlandic sorrel.
|Our favorite recipe for reindeer meat is the french "daube", kind of stew, cooked with vegetables, greenlandic plants and spices: angelica, greenlandic labrador tea, thyme...|