Søren Selin has a historical culinary background at Le Relais Louis XIII (2 Michelin stars) and Jules Verne (1 Michelin star), both situated in Paris, and at the Alberto K in Copenhagen, where he spent four years as Executive Head Chef of the restaurant, including managing all food related matters at the iconic Hotel Royal.
Nordic Cuisine from punk to aristocracy
Søren Selin is a master of the senses, taking Nordic Cuisine from punk to aristocracy. The Danish two-star chef seeks to emphasise all that is wonderful in local nature, as well as stimulating as many of our senses as possible: Taste, vision, colour and smell are at the centre of the dining experience.
His culinary philosophy is positioned in line with the modern style, using fresh Nordic produce sourced from both Land and Sea – a concept of pure indulgence. Søren Selin simply creates iconic dishes, such as “Baked onion with caviar & elderflower” or “Charred Jerusalem artichoke with caramel and hazelnut” – complete works of art to pleasure all the senses.
“I want my dishes not only to be delicious, but also optically beautiful and surprising. My passion has always been to cook at the very highest level whilst further developing my cuisine at all times: A local style of cooking rooted in Danish ingredients and seasons, a natural cuisine where the raw materials are the stars”explains Søren Selin.
Striving to achieve perfection within the always playful Nordic Cuisine
Chef Selin is co-owner of AOC with sommelier Christian Aarø. The team work closely together, striving to achieve perfection within the always playful Nordic Cuisine, where taste and select wines from both the old and new world regions, combine in a way where food and wine accompany each other in perfect balance and harmony.
AOC is situated in the vaulted cellars of the historic mansion, Moltkes Palæ, dating back to the 17th century, just a javelin throw from Kongens Nytorv in the very centre of Copenhagen.