Lyt til artiklen
As a gastronomic basic discipline, steak has experienced a real renaissance in the past few years in keeping with the advances of the bistro culture. After the finance crisis, bistros have gained even more ground – not least at the cost of the gourmet restaurants.
The timing, therefore, couldn’t have been better for a concept of ‘steak at affordable prices’ when Jesper Boelskifte, Erik Gemal and Francis Cardenau, along with the uncrowned king of the city’s French bistro cuisine Rasmus Oubæk opened the doors to Mash earlier this year.
