Denmark Dinner
Copenhagen, November 26, 2016
Everyone was the richer for a great Festive experience

The last event of our year was a gourmet Christmas occasion at Tivoli Hotel & Congress Center which was an initiation dinner for the establishment. The hotel opened in 2010, designed by Danish architect Kim Utzon (son of Jorn Utzon who designed Sydney Opera House) with 1,210 rooms and capacity for 6,000 conference delegates.

On arrival we were met by our host, Maître Rôtisseur Thorbjørn Moy, who escorted us to the eleventh floor. In the private executive lounge champagne and treats awaited us - Tivoli popcorn with truffle, smoked cheese cream with radish pieces, rosemary marinated Israeli olives. When we were seated sweeping views of Copenhagen and the historic Tivoli gardens greeted us.

Bailli Délégué Jørgen Krenk welcomed our guests, especially those who had come from afar: Sweden, Switzerland, Spain and even Argentina! Those staying overnight were given an extra treat of a special room rate plus an upgrade to an executive room.

Then Maître Rôtisseur Moy took over and explained a little about the evening's menu.

MENU

Lightly smoked scallops
salt-baked beetroot, citrus vinaigrette
Pouilly-Fumé ‘La Charmette’

Mild garlic flan
crab salad, crab bisque, crisp almond brioche
Trumpeter Pinot Noir (Mendoza, Argentina)

Medallions of venison filet
spinach puree, green apple, glazed salsify
Madeira gravy with foie gras
Château Martinet (Saint-Émilion Grand Cru)

Ask
(cheese from Troldhede dairy)
plum chutney with star anise rye bread muffin
Château Raspide (Sauternes)

Dark chocolate tart
soft peppermint meringue, rum ice cream, praline
Niepoort 10 years-old Tawny Port

Coffee & Tea
Delicious petit fours


Bailli Délégué Krenk complimented the food, Échanson Jens Steffen Hansen the wines and also kitchen and service brigades which naturally delighted Chef Thorbjøn. As the initiation dinner had been a resounding success, to much applause the hotel’s Director was presented with the Chaîne Professionals plaque.

Tivoli Park’s fireworks display during the service of coffee set us up for continuing into the early hours - everyone the richer for a great experience.

Torben Søemod
Conseiller Gastronomique