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Denmark Dinner

Copenhagen, April 5, 2013

Bailliage of Selandia

Reinwalds Restaurant was welcomed into the Chaîne des Rôtisseurs when we feasted at a superb dinner, created by daughter and father team, Bonnie Reinwald, Manager and Sommelier, and Henning Reinwald, Chef.

They certainly lived up to their reputation of a fine Danish kitchen, with inspiration from both classical and modern French cuisine.

We were welcomed with a glass of Drappier ‘Carte Blanche’ Champagne.

Our dinner started with new Danish potatoes ‘in light smoke’ with watercress, rye and quail egg. This was accompanied by a 2009 Alsace Riesling ‘Sélection Vielles Vignes’ by Trimbach.

A superb pan-fried dorade royale with white beans and lovage oil followed. It was matched well with a 2010 Rustenberg Sauvignon Blanc, from Stellenbosch in South Africa.

Our main course was succulent French guinea fowl with duck foie gras and glazed parsnips, paired with a 2009 Rioja San Vicente by Bodegas Sierra Cantabria.

Finally a tangy dessert entitled ‘Soft, crisp and creamy lemons’ was rounded off with a Mosel from Germany: 2006 Wehlener Sonnenuhr Riesling Auslese by S.A.Prüm.

Our appreciation was shown to Bonnie Reinwald for her great hospitality. Bailli Mette McIsaac concluded the appreciation by presenting Bonnie with her nomination as Maître Restaurateur together with a Chaîne logo-ed apron.

James W. McIsaac, Vice-Chargé de Presse