Masterclass with Nick Curtin

Learn the techniques behind Michelin-level cooking

Nick Curtin, head chef and co-owner of Restaurant Alouette, leads a masterclass rooted in a deep respect for Nordic ingredients and the precise, produce-driven cooking that defines Alouette. His approach is guided by clarity and restraint – stripping away the unnecessary so that exceptional ingredients can shape both technique and expression.

At the centre of this masterclass is white asparagus from Esromgaard, one of Denmark’s oldest working farms, set in the fertile landscape of North Zealand. Through a series of carefully calibrated preparations, participants explore the versatility of white asparagus, and how texture, sweetness, bitterness and minerality can be refined through subtle shifts in technique.

The session concludes with a presentation of Alouette’s white asparagus dish, offering insight into how these explorations are distilled and elevated within the restaurant’s culinary context.

The dish reflects Alouette’s philosophy: ingredient-led cooking that quietly conveys a sense of place, season and intention.

Together, the masterclass, the ingredient and the restaurant form a unified narrative – revealing how Alouette’s cuisine is built on curiosity, precision and a deep respect for Nordic terroir.

Final dish: White asparagus, Rossini Black Label caviar & hay

The masterclass is conducted in English.