Queen of puddings and mains

The Snow Queen (in English)

Spillested Republique Lille Scene, Østerfælled Torv 37, Cph Ø; performances Tue & Wed 19:00 (in Danish until March 6); tickets: 1,400kr, small concessions
available, 7020 1031, billet@republique.dk; www.republique.dk; duration 150-210 mins



Are you a great fan of the theatre but sometimes find yourself thinking that there is something amiss in the production? Have you ever been sitting at the production of a classic theatre piece and thought to yourself: this could do with a little gastronomy? If you have – or even if you haven’t – you really should go and see Republique’s extraordinary production of The Snow Queen.

The Snow Queen is one of Hans Christian Andersen’s most beloved fairy-tales. It has been hailed by critics and readers since it was first published and differs from many of Andersen’s other fairy-tales in that it is longer and more detailed and complex. The story centres on a little girl, Gerda, who must travel far and overcome obstacles to save her dear friend Kai from the clutches of the evil Snow Queen.

The storyline may sound simple, but it has been immensely popular through the ages and has been transformed into both plays and opera numerous times. It is therefore no wonder that the creative minds at Republique saw this fairy-tale as the perfect opportunity to create something unique and different. Republique has previously produced popular pieces such as The Prophecy of the Volva, which completely sold out, and The Tiger Lillies perform Hamlet. This time, they’ve teamed up with chef and food artist Mette Martinussen to create an extraordinary gastronomic experience. It may sound a little unorthodox – and challenging even – to turn a classic fairy-tale into a gastronomic experience, but the audience will be taken on a journey where they’ll follow the protagonist Gerda in her quest to save Kai. On this journey the audience will be taken to different locations and rooms, each filled with different experiences where every sense will be awakened as food, smell and taste will help to create an illusion of a mystical world.

It may be difficult to imagine how you combine theatre and fine dining, but it is something that Republique and its artistic director Martin Tulinius are highly experienced in.

“The unique thing about this project is that The Snow Queen is neither solely a theatre, art or restaurant experience,” explains Tulinius in the theatre’s press material.

“We’re creating a show in which theatre, art and gastronomy amalgamate into an entirely new expression. And in which the audience become travellers within this magic tale rather than passive spectators.”

Even though The Snow Queen is a theatrical event, you should most definitely take a healthy appetite when you go, as there will be plenty of delicious food. In fact, there will be six smaller and six bigger courses, all made from exciting, seasonal produce including hare, wild boar, crabs and candy floss – to name a few. The menu may change slightly from show to show as Chef Martinussen considers the meal to be a gift she presents to the audience and is adamant about using the best produce available every time. If you have any dietary requirements, make sure you mention them when you order your tickets, as the cooks are more than happy to cater to your needs.

With amazing creative directors, chefs and talented actors, this awakening of the senses promises to be a once in a lifetime kind of experience. The Snow Queen will be showing until March 6, but only on February 18 & 19 in English, so if Danish is not your forte, you might want to hurry up and secure tickets for those dates. 

  • How internationals can benefit from joining trade unions

    How internationals can benefit from joining trade unions

    Being part of a trade union is a long-established norm for Danes. But many internationals do not join unions – instead enduring workers’ rights violations. Find out how joining a union could benefit you, and how to go about it.

  • Internationals in Denmark rarely join a trade union

    Internationals in Denmark rarely join a trade union

    Internationals are overrepresented in the lowest-paid fields of agriculture, transport, cleaning, hotels and restaurants, and construction – industries that classically lack collective agreements. A new analysis from the Workers’ Union’s Business Council suggests that internationals rarely join trade unions – but if they did, it would generate better industry standards.

  • Novo Nordisk overtakes LEGO as the most desirable future workplace amongst university students

    Novo Nordisk overtakes LEGO as the most desirable future workplace amongst university students

    The numbers are especially striking amongst the 3,477 business and economics students polled, of whom 31 percent elected Novo Nordisk as their favorite, compared with 20 percent last year.