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Denmark Dinner

Bailliage of Denmark
Frederiksberg, June 18, 2022

Bold new-Nordic and Asian cuisine
" After dinner the assembled brigades were given the appreciation by Chancelier Thorbjørn Moy "

The Bjørnekælderen (Bear Cellar's) history dates back to 1895, and has been a wine shop, beer hall and restaurant over the years.

The reason for the name is that a bear tamer once lived with his tame bears in the basement. He liked to walk with them in Frederiksberg Garden, to the great horror of everyone else strolling there. That is why there is also a stuffed bear right inside the door, named Ulla.

Maître Rôtisseur Mads Dalsborg is well known for his restaurant Mondän and his love for the French cuisine. He has now included Asian twists into his dishes. We were therefore excited about what to expect.

RECEPTION

Canapés
Champagne Doyard-Mahé ‘Empreinte’
Vertus Premier Cru

MENU

Oyster fine de claire
chives, vinaigrette, yuzu
roasted sesame oil
2020 Catalina Sounds Sauvignon Blanc
Marlborough, New Zealand

White asparagus
almonds, rice wine, dill
2020 Chablis Vieilles Vignes - Bessin-Tremblay
Burgundy, France

Sugar/salt cured diver scallops
Piedmont hazelnuts, raw pickled cucumber in ginger
spring onions, chickweed
2020 Chablis Vieilles Vignes - Bessin-Tremblay
Burgundy, France

Pork rib
dry-salted confit, BBQ sauce
asparagus, butter
2020 Ampelos Pinot Noir
Santa Rita Hills, California, USA

Rhubarb, white chocolate
lime, Polynesian vanilla
2019 Wolfer Goldgrube Riesling Spätlese
Weingut Daniel Vollenweider - Mosel, Germany

After dinner the assembled brigades were given the appreciation by Chancelier Thorbjørn Moy. Previously a Grand Officier Maître Rôtisseur therefore a specialist in the field he observed that whole menu was of high quality with the presentation enhanced even more by the designer china on which it was served.

He liked the Asian touch for the oysters. The white asparagus, harvested in the most northern part of Jylland, were raw being marinated in the new Nordic tradition.

The expensive hand-picked scallops, by scuba diver from the North Atlantic waters off Norway, were superbly served on glass dishes. The accompaniments made for a bold combination of new-Nordic and Asian cuisine.

The rib of pork confit with four different peppers: long, Madagascar, black pepper and Szechuan had been cooked overnight in both pork lard and beef lard to perfection. It was served with a wonderful BBQ sauce which had a real kick to it. A treat for guests and a tribute to Danish pork as a raw ingredient.

Based on the feedback, Bailli Délégué Jørgen Krenk awarded the staff the Bailliage of Denmark pin for their first-class service at a Chaîne event.

Torben Søemod
Conseiller Gastronomique

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