French-Greenlandic gastronomy
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| The Ipiutaq´s cooking spirit: from local and traditional products to a french "savoir-faire"... the whale skin - called mattak in greenlandic -is served with some "angelica-garlic-rosemary pickles"... spices scones with fresh angelica are served with "dried apricot-angelica chutney"... |
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Read a text about the origins of Agathe´s cooking... in english, in french or in danish. | |
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One of our gourmet menus... |
 | Some of Agathe´s recipes Spicy scones and Ipiutaq chutney in english in danish French-Greenlandic Bouillabaisse (Fish Stew) in english in danish Agathe´s apple and rhubarb cake in english in danish |
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French cooking with Greenlandic reindeer meat |
 | Dried and smoked reindeer meat is prepared by Narajaq. We serve it with french "mini-clafoutis" with wild greenlandic sorrel. Our favorite recipe for reindeer meat is the french "daube", kind of stew, cooked with vegetables, greenlandic plants and spices: angelica, greenlandic labrador tea, thyme... |
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| At Ipiutaq, our reindeer meat comes from Isortoq Reindeer Station and it is prepared by Narajaq, in Qaqortoq. Isortoq Reindeer Station is one of the best locations for hunting in South Greenland. |
More about meals and prices here
Copyright - ipiutaq guest farm - 2010