Kap Halsnæs - Honey and local ingredients at Kamelens Kys

Kap Halsnæs with honey as the common thread

At Kamelens Kys, the theme for Kap Halsnæs is food with honey. Honey features throughout the menu, complementing both savoury and sweet ingredients in four servings inspired by French and autumnal cuisine.

The first serving is chèvre chaud: warm goat’s cheese on toasted sourdough bread with baked beetroot, honey vinaigrette and toasted hazelnuts. This is followed by salade d’automne with crisp salad leaves, pear and honey-roasted walnuts.

From Normandy to autumn apples

The main course takes its inspiration from the French classic à la normande. Slow-roasted, honey-marinated pork is served with potato and a sauce made with apple cider, cream and thyme.

The meal concludes with apple cake, honey crumble and vanilla, bringing together the autumnal flavours of apple and honey.

Part of the local culinary experience

With Kap Halsnæs, Kamelens Kys becomes part of the story of the area’s food and local produce. Here, honey takes centre stage in a menu where French inspiration meets local ingredients and the flavours of autumn in Halsnæs.