Peter Rødsgaard

Peter Rødsgaard's culinary philosophy is deeply rooted in an unwavering love for ingredients, a refined creative aesthetic, and an exceptionally sharp eye for detail, which collectively form the essence of his Michelin-starred restaurant, Syttende. His approach is a heartfelt tribute to the changing seasons and the rich culinary heritage of Southern Jutland, emphasizing care, precision, and profound respect for the raw materials. At the heart of his ethos is an extreme dedication to local sourcing. Rødsgaard is relentless in his hunt for the very best ingredients, frequently traversing Southern Jutland year-round in search of quality produce. He actively forages along Sønderborg’s extensive coastline for treasures like sea buckthorn and rose hips, explores forests for delicacies such as porcini and chanterelle mushrooms, along with spruce and birch sap, and seeks wild berries, elderberries, and fruit in old hedgerows. This hands-on approach extends to close collaborations with small local producers; he can often be found in his wellies, walking through fields and plantations, engaging in dialogue about vegetables, varieties, and flavors, and getting his hands dirty picking fresh produce alongside his passionate team from Syttende. Rødsgaard is also deeply inspired by his family's old household tips on drying and preserving, techniques he masterfully integrates into his kitchen. His overarching vision, heavily influenced by figures like Dan Barber, is to achieve complete self-sufficiency for Syttende. He harbors ambitious plans to cultivate a 1.3-hectare plot of unused land on Als, envisioning a “market garden” concept that would not only supply Syttende with vegetables from seed to plate but potentially also nourish large parts of the local community. This grand project aims to bring the entire value chain under Syttende's direct control, ensuring unparalleled quality and freshness by drastically reducing the time and distance between harvest and plate to mere hours and minutes. Chef Peter Rødsgaard's signature approach is defined by a meticulous technical style combined with an artistic flair for flavor and plating, all grounded in the terroir of Southern Jutland. His background includes working at the esteemed three-Michelin-starred Mirazur in Southern France and Mathias Dahlgren's Michelin restaurants in Stockholm, experiences that have undoubtedly shaped his sophisticated techniques. He incorporates traditional preservation methods, drawing inspiration from his family's heritage in drying, pickling, and aging products, which allows him to capture and intensify seasonal flavors. In terms of flavor and plating, Rødsgaard demonstrates a refined creative aesthetic and a sharp eye for detail. His "Echo af Syttende" menu, a 15-serving journey, weaves together influences from his culinary journey across Denmark, Sweden, and France, but with an unmistakable focus on expressing the pure taste of Southern Jutland's ingredients. Dishes are crafted to highlight individual components, making them "shine" and narrating the story of the produce and the region. Among his legendary signature dishes are: the "Årets ret med Gris" (Dish of the Year with Pork), developed with Jesper Koch, featuring warm rillette of pork shank and tail with Aabenraa bell peppers, a coulis of Southern Jutland red Palermo peppers, and a pig's spider steak soufflé; the complex "Blæksprutte og caviar" (Octopus and Caviar), presented as perfect sea noodles with potatoes, almonds, smoked crème fraîche sauce, wild garlic oil, and a black caviar sphere; the innovative "Elevator Consommé," a cold tomato and basil consommé served as the first course during the ascent to the restaurant; a rich starter of "Peberrod, fløde, dild og caviar" (Horseradish, cream, dill, and caviar); and a delicate "Miniquiche with wild mushrooms, puree, and thyme."