Peter Daniel Madsen

Always curious—that trait has taken Peter on a journey through some of the world’s most inspiring kitchens, including Noma, Geranium, Acme in New York, and Tom Aikens in London. Along the way, he has been inspired by other talented chefs, developing his perspective on ingredients, originality, and a deep understanding of global cuisines. With this solid foundation, Peter now serves as both Head Chef and Gastronomic Director for Madklubben’s Asian-inspired Hanzo restaurants.

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Opskrift

Bouillon and Licorice with Rhubarb Sorbet

Licorice—especially raw licorice root, which we love in the Nordics—adds a sweet, almost spicy depth that enhances the flavors of both the bouillon and rhubarb. In Denmark, licorice is a national treasure, and its use in both sweet and savory dishes reflects a sophisticated flavor palette.

Rhubarb sorbet contributes a refreshing tartness that breathes new life into the deeper umami and licorice notes. Its icy temperature also makes the other flavors “pop,” creating an even more dramatic and satisfying effect on the palate.

Ingredienser

Bouillon
Licorice
Rhubarb Sorbet