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In 2005, the Michelin-starred chef Rasmus Kofoed laid out the dilemma once and for all when, amid heavy media attention, he was fired from the Hotel d’Angleterre because he insisted on serving – only – his own dishes and thus refused to make the stjerneskud the hotel demanded to have on the menu.
That raised the question of whether a hotel restaurant really can – and should – be anything other than a place that serves easy, safe food at the odd hours of the day.
