Kitchen diners

While the six-course tasting menu, including avocado with lobster, cucumber and chocolate, and a pork cutlet and baked vegetables main dish was prepared by I’m a Kombo and guest chefs Mikkel Hesselager and Simon Jul, diners were left in charge of sauces.

Presented with a basic recipe for a DIY egg sauce and a list of ingredients with which to whip up their dressings, they were invited behind the scenes and left to choose between smoked or truffle oils, miso, wines, fresh juices, herbs and spices before being asked to present their creations at dinner.

‘It’s very important when you invite people to interact that you give them creative freedom. Otherwise it feels like a traditional cooking school,’ I’m a Kombo’s Bo Lindegaard tells LS:N Global.