Stories
Chef Nicolas Min Jørgensen
A Taste of Cold Hawaii
LOVE THY NEIGHBOUR
It is usually considered good etiquette to bring a homecooked meal to new neighbours. Nicolas Min Jørgensen, chef and owner of restaurant Tri in Thy, takes this tradition to another level by bringing ingredients and talent into Vipp’s kitchen.
LOVE THY NEIGHBOUR
It is usually considered good etiquette to bring a homecooked meal to new neighbours. Nicolas Min Jørgensen, chef and owner of restaurant Tri in Thy, takes this tradition to another level by bringing ingredients and talent into Vipp’s kitchen.
“Our menu is our language, story, and legacy. It’s like Thy on a plate!”
- NICOLAS MIN JØRGENSEN
“Our menu is our language, story, and legacy. It’s like Thy on a plate!”
- NICOLAS MIN JØRGENSEN
Neighbouring Vipp’s recently opened guesthouse, Vipp Cold Hawaii, in Thy National Park, Denmark’s westernmost gourmet restaurant Tri cooks up a dish sourced from the Nordic, raw terroir and untamed stretch of coastline dubbed Cold Hawaii due to its magnetism for surfers.
In 2022, Nicolas Min Jørgensen opened the doors to a contemporary greenhouse-like building in the small coastal town of Agger in Thy. Only a year later, Tri received a Michelin star, and in 2024, a Michelin green star.
Neighbouring Vipp’s recently opened guesthouse, Vipp Cold Hawaii, in Thy National Park, Denmark’s westernmost gourmet restaurant Tri cooks up a dish sourced from the Nordic, raw terroir and untamed stretch of coastline dubbed Cold Hawaii due to its magnetism for surfers.
In 2022, Nicolas Min Jørgensen opened the doors to a contemporary greenhouse-like building in the small coastal town of Agger in Thy. Only a year later, Tri received a Michelin star, and in 2024, a Michelin green star.
SERVES 4
5 Gigas oysters from Limfjorden
1 egg white
2 dl rapeseed oil
fine salt
lemon
50 g cream cheese
1/2 cabbage
172 g broccoli
1 bunch dill
1 l buttermilk
500g butter
1 dl dill oil
Open all the oysters and cut four of them into smaller pieces.
Put the last one, with its juice, in a cup together with salt, lemon juice, egg white, and rapeseed oil.
Blend until it forms a cream. Fold in the cream cheese. Fold in the oyster pieces or place them on top of the cream in warm bowls.
Finely chop the cabbage and broccoli. Fold in the freshly chopped dill just before serving.
Boil the buttermilk until it separates and sieve out the white milk protein. Melt the butter until it reaches 160°C and cool it. Sift the brown whey and butter together. Season with salt.
Serve the cold oyster emulsion with the oyster pieces covered in the fresh coleslaw. Heat the sauce and drizzle a few spoonfuls of dill oil on top.
“The name Tri refers to the symbiosis between Limfjorden, the North Sea, and the land between, offering a true-to-nature experience where season and supply dictate the menu, prepared with a nose-to-tail and low-waste ethos”
- NICOLAS MIN JØRGENSEN
“The name Tri refers to the symbiosis between Limfjorden, the North Sea, and the land between, offering a true-to-nature experience where season and supply dictate the menu, prepared with a nose-to-tail and low-waste ethos”
- NICOLAS MIN JØRGENSEN
“We share a love for the land, and now as neighbours, we share a meal.”
- KASPER EGELUND, 3RD GENERATION VIPP OWNER
“We share a love for the land, and now as neighbours, we share a meal.”
- KASPER EGELUND, 3RD GENERATION VIPP OWNER