Jesper

Rais

The fish serving from the Danish National Cooking team at the Cooking Olympics in Stuttgart this spring. Amazing details, textures, and flavors.

Asparagus, oysters & caviar - so simple, beautiful and tasteful serving på chef Nicolaj Møller at Restaurant TreeTop in Vejle, Denmark.

Everything tastes better when you cook it outdoor - here are simple bacon and eggs, topped with dried ox heart, from my cookbook "The Stormkitchen".

Wonderful summer meal in Ebeltoft, Denmark. Grilled wild prawns with pastis and herb butter at Hotel Langhoff & Juul. Part of a fantastic seafood evening.

Classic oatmeal porridge with fresh fruit, pistachios and maple syrup. Made in the forrest for the outdoor cookbook "The stormkitchen"

POT-AU-FEU - A recipe from my latest book "THE STORM KITCHEN" with recipes for outdoor life. Cooking outdoor is one of my other passions after food photography, and the chance to combine these two and this book was amazing!

MILK & GRASS - Beautiful, tasty and aesthetic dessert by chef Vildgaard at two-starred Michelin-restaurant "Jordnær" close to Copenhagen, Denmark.

Extra fluffy chunky monkey pancakes!!! Pictures for Greenilisious, a wonderful organically based restaurant in Aarhus, Denmark, serving amazing nutritious and flavorful dishes.

Beautiful soup-serving at "Strandhotellet Blokhus" in northern Denmark. I simply love to combine chefs' creativity together with my own as a photographer!

Caviar, asparagus and cabbage sauce. Amazing, beautiful and tasty appetizer by chef Nicolaj Christiansen at restaurant TreeTop, Denmark.

Vermicelli spaghetti with summer truffle and Osetra Caviar. So simple and yet beautiful dish by chef John Bech Amstrup at beautiful Dyvig Badehotel in Southern Denmark.

Terrine with lobster, tuna and scallop. Ramson creme, herb bouquet and tart with löjröm. Beautiful serving by Mikkel Sørensen at Malling Kro, Denmark.

Norwegian scallops, served with clam juice and dill. It is always a pleasure to work with talented Bryan Francisco. 25 years old headchef at restaurant TreeTop in Vejle, Denmark. I wanted to compliment the delicate flavours and Bryan's beautiful plating in a beautiful picture, letting the food speak for itself.

Sashimi tuna with soy and sesame. Avocado cream with wasabi, spaghetti made with kohlrabi, coriander, and on top an ice cold tomato sauce apart. It is always a pleasure to work with talented Bryan Francisco. 25 years old headchef at restaurant TreeTop in Vejle, Denmark.
I wanted to compliment the delicate flavours and Bryan's beautiful plating in a beautiful picture, letting the food speak for itself.