|
|
|
|
|
|
|
|
|
|
 |
Paul Cunningham |
| |
|
 |
|
| Born |
1969-03-08 Born: Essex, UK |
| Apprenticeship/training |
1989 - 1990: Fleur de Lys, Widdington, GB (Chef) |
| Career |
1990 - 1991: University Arms Hotel, Cambridge, GB (Chef de partie)
1991 - 1992: Chilston Park Country House, Kent, GB
1992: Danesfield House, Buckinghamshire, GB & Marco Pierre White, Harveys, London
1992 - 1993: Greenway Hotel, Cheltenham, GB (Sous chef)
1993 - 1994: Lords of the Manor, Upper Slaughter, GB
* Guide Rouge (Michelin)
1994 - 1998: Sollerod Kro (Chef de cuisine)
1997: * Guide Rouge (Michelin)
1998: Formel B, Copenhagen
2000 - 2002: Plaza Sofitel & Coquus, Copenhagen (Chef de cuisine)
since 2002: The Paul, Tivoli, Copenhagen (Chef de cuisine & Patron)
2003: * Guide Rouge (Michelin) |
| Philosophy |
Happy and contented personnel means happy and contented guests. |
| Awards |
Top Ten in Dänemark, Zagat Guide
3 Stars, Spiseguiden Denmark, Bent Christensen
2003: Honours Award for Gastronomy, The Danish Gastronomic Academy
2005: Chef of the Year, Danske Spiseguide, Bent Christensen |
| Interesting tidbits |
Most formative experience: the opening of The Paul, April 11, 2002. A most fulfilling and rewarding experience. |
| Publications |
1: Madjournal (Food Journal) published November 2003, ISBN 87-567-6936-9
2: The Paul, a cookbook. 2005, ISBN 87-567-7364-1 (not available in German or English). |
| |
|
|
|
|
|
|
 |
The Paul |
| |
 |
|
|
| Address |
Vesterbrogade 3
1630 Copenhagen
Denmark > Dänemark > Dänemark > Dänemark
number of seats: 50
number of employees: 24
SKZ (Service Index) 0.480
|
| Staff |
Cunningham, Paul (Chef de Cuisine)
Bours, Jan (Sommelier)
|
Phone
fax |
+45 (33) 750775
+45 (33) 750776 |
email
Homepage |
info ( at ) thepaul.dk
www.thepaul.dk |
| Opening times |
Sundays closed
12:00h - 14:00h & 18:00h - 20:00h
Closed: Late September - mid November,
Christmas - early April |
| Prices |
Menu ø 60,- € - 93,- €
10 courses menu 93,- €
All credit cards
10 course menu 114 €
price per course = 11.400 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
|
|
2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Denmark
Total points |
--
|
5
50.8
|
2
34.5
|
--
|
|
| Restaurant guides |
Feinschmecker "points"
Frommers "stars"
Michelin "stars"
Smag&Behag "plates" |
--
--
--
--
|
oo+
--
*
QQQ
|
--
--
*
QQQ
|
--
--
--
QQQ
|
--
--
--
(18.0)
|
| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.36 |
| class |
Very Good |
| ERR Toques |
|
| ERR Rank |
450 |
|
| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
"A gastronomic journey throughout a very thought provoking and most ingenious world of creativity." The Times 2003 |
| Starter |
Scallops from Scotland. Danish marrow, ‘crowned’ dill flower. ‘Air’ed’ dill mayonnaise, warmed. |
| Main dish |
Langoustines from Læsø roasted with local rabbit. Fennel aioli and green tomato jam. Marcona almonds. |
| Dessert |
’BLACKbær’. Blackened berries, Scharffen Berger chocolate. Liquorice and olive oil. Dried black olive & thyme infused cream. |
| Seminars |
Catering on request |
| |
|
|
|
|
|
|
<<< go back>>>
|
|
