Members and guests travelled to the island of Fionia and its capital, Odense, to dine at Bacchus thus following the trend in Denmark of more and more interesting venues appearing as a result of rising standards of gastronomy.

Bacchus was founded in 2015 by Maître Rôtisseur Stephane Libourel. He is a French chef (and pastry chef) with his gastronomic travels having taken him to Aberdeen, London, Århus and finally Odense where he was recruited for the famous restaurant ‘Under Lindetræet’. Five years later he started his own restaurant.  His style is “traditional French” with classic dishes such as frogs’ legs, foie gras, boeuf Bourguignon, tarte Tatin, but adjusted to the seasonal availability of the respective ingredients. Bacchus was nominated for Bistro of the Year 2016 only to be beaten by another Chaîne restaurant. Nevertheless it continues to receive excellent reviews, hence our visit!

RECEPTION

Miniature onion tart, Dover sole roe, cheese croquette
Crémant de Loire Rosé Brut, Domaine Michaud

MENU

Escargots à la bourguignonne - Quail eggs
Fleurie, Chateau du Chatelard 2014

Poached Dover sole - Champagne sauce - Pickled fennel
Champagne Premier Cru, Fabrice Bertemés

Guinea fowl variation - Chanterelle - Pea cream - Mint - Caramelized onions
Martinelle Ventoux 2012 (magnum)

Apple sorbet - Tarte Tatin - Fried pecans - Calvados cream
Sauternes, Château du Coy 1996

Prior to coffee and petits fours being served, Bailli Délégué Jørgen Krenk gave his appreciation of the dinner before the entire staff. He said everything had been made to perfection and the wine pairing was excellent. He especially enjoyed the inclusion of two sparkling wines, the two variations of guinea fowl and the fried pecan nuts in the dessert, not to mention the incredible petit fours.

To rapturous applause the members of staff were rewarded with the Bailliage’s special ‘Chaîne Brigade’ pin reserved for the best kitchen and service brigades.

Torben Søemod
Conseiller Gastronomique