16-course Amplitude menu at Texture in City Center — Awarded one Michelin star, this French restaurant spares no indulgence or caviar

A single Michelin star was never enough for Marseille-born chef Karim Khouani. From Marco Pierre White’s Oak Room in London to Restaurant Escale in France, his path has been paved with ambition. After bringing Malmö its first Michelin star (and a second just a year later), Khouani has now set his sights on Copenhagen. With Texture newly awarded one star, the chef’s track record and fearless indulgence suggest the second may not be far behind.

Texture’s full expression unfolds through the sixteen-course Amplitude menu. Truffle-infused petit choux and caviar-topped otoro tuna tart to begin. Khouani’s signatures soon follow: Foie gras marinated in cognac, paired with honey gel and quince consommé. Duck fat brioche. Savory lobster doughnut heavy with caviar. Truffled fjord scallop with wild mushrooms and black garlic purée. Turbot cooked in brown butter and bathed in beurre blanc. Dessert crescendos with petit fours—violet truffles and orange blossom tarts—ending a menu that doesn’t hold back.