French-Greenlandic gastronomy
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| 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"... |
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Read a text about the origins of Agathe´s cooking... in english, in french or in danish. | |
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Recipes for one of our gourmet menus... |
 | Some of Agathe´s recipes Spicy scones and Ipiutaq chutney in english, in french, in danish French-Greenlandic Bouillabaisse (Fish Stew) in english, in french, in danish Agathe´s apple and rhubarb cake in english, in french, in danish |
Inspiration from the nature for taste and design |
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| 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. |
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| 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... |
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