The year’s first event was a banquet at Kokkedal Castle, where 46 members showed up in beautiful dresses and stylish tuxedos for a well-organized event.

Maître Restaurateur Nina Hynne Harvey, the Restaurant Manager, had in collaboration with Maître Rôtisseur, Executive Chef, Rungthiwa “Fae” Chummongkhon, prepared an exciting menu.

Fae is a renowned ‘super star’ from Thailand and part of the Thai team at the Chefs-Olympics, when they won 4 gold medals. She was headhunted by Kokkedal Slot Copenhagen (English: Kokkedal House) shortly after she had completed her education at, among others, Noma, Geranium, and La Belle Epoque in Germany (the last 2 have 3 Michelin stars).

RECEPTION

‘Snacks’
Champagne Ayala ‘Brut Majeur’ NV - France

MENU

Open air pork - Horseradish - Sauerkraut - Jus
Dario Coos Friulano - Friuli, Italy

Scallop - Celery - Fermented Black Garlic
William Cole ‘Columbine’ Chardonnay Reserve - Casablanca Valley, Chile

Tartare - Herb Cream - Horseradish - Truffle
Badet Clément ‘La Cour des Dames’ Pinot Noir - France

Wagyu - Carrot - Organic crème fraiche - Browned butter sauce
Journeys End Merlot – Stellenbosch, South Africa

Beetroot - Goat’s milk - Caramel
2008 Quinta de la Rosa Colheita Port - Portugal

Coffee or tea, petits fours
Digestifs

Before the coffee, Officier Maître Rôtisseur Thorbjørn Moy gave an appreciation of the menu and Sommelier Oscar Rifbjerg commented on the wines. Both were very positive.  In appreciation the assembled party gave the young, but very competent service brigade a standing ovation. Chaîne service pins were awarded.

After dinner we retired to the beautiful bar enjoying ourselves into the small hours.

Torben Søemod
Conseiller Gastronomique