"Per is probably the biggest and most overlooked talent of his generation of chefs," said Bo Bech in the foreword to the book about Per Thøstesen and Bistro Boheme.
Bistro Boheme is one of the major successes in the restaurant over the last few years, and it makes the site especially interesting is that it is about the "good old-fashioned French gastronomy."
It's not about fads, nor to offer gourmet food at discount prices.
Bistro Boheme is about giving guests a taste of the top class, garnished with good service and a festive atmosphere.
Per Thøstesen is the dynamo in the machinery, the man who attracts the right people and keep them for years, which also is unusual in the industry.
In the book about Bistro Boheme is the story of how the boy Per Thøstesen decided to become a chef. How he purposefully went after being hired on today's most famous restaurant, as with Paul Bocuse in France.
He endured the French hardships in three years and then went out into the world, to return home to Denmark in fusion kitchen's character. Somehow Per rode on the wave of mergers in some years, after which he "returned" to the French cuisine at Bistro Boheme.
It took the visitors towards him with open arms, and ever since there has been a kind of mutual embrace of happy guests and Pers terrific French cuisine. And the book is of course filled with all the main recipes, superbly illustrated with photos of Claes Bech-Poulsen.