New Light at Copain: A Spring Menu Inspired by Light and Renewal
In the early mornings at Copain, before the doors open and before the first guests arrive, the restaurant is quiet. Light slowly fills the space. The kitchen starts moving. Ideas turn into dishes.
Over several weeks, our team worked on something new: a menu inspired by light, growth and the arrival of spring. Just as plants slowly return to life during this season, New Light celebrates light as a source of energy and renewal — the first vegetables of the season, fresh acidity, vibrant colours, and dishes that feel alive again after winter.
More Than a Menu
New Light lives in the space itself — in the colours, the atmosphere, the details on the table. A moment where design and gastronomy merge into one experience.
From early brainstorming sessions and idea gathering, to kitchen trials, wine tastings, and transforming the restaurant to embody the new theme: New Light is an expression of our love for what we do.
On the Plate
With New Light, we explored the feeling of the season: the first warmth of the sun, the smell of blooming fields, soft yellow tones, honey, and the quiet energy of things coming back to life. A few dishes from the menu, each shaped by the light, colours and flavours of spring:
Swede — Bergamot — Carrot — Strained yoghurt
A dish inspired by the first flowers in the field. Lightly pickled swede brings a fresh sweet-and-sour balance, paired with creamy strained yoghurt for softness. Bee pollen adds both texture and a subtle floral sweetness, and brings that unmistakable yellow of early spring.
Raviolo — Pike perch — Trout roe — Fish foam
Inspired by the sun. Delicate pasta filled with a light pike-perch mousse and fresh dill, topped with bright orange trout roe. A sauce made from barbecued fish bones adds depth, while keeping the dish elegant and lifted.
White chocolate — Honey — Nashi pear — Ginger
A dessert that captures the scent of spring. A soft white chocolate mousse combined with a dressing of ginger, honey and rapeseed oil. The oil carries a distinct aroma of rapeseed blossoms — something you might recognise from fields in bloom.
