Denmark Dinner
Henne, September 1, 2018
Chef's Table at Michelin 2-star Henne Kirkby Kro
" A perfect work environment needs team spirit and good chemistry "

Through good connections a reservation for the popular Chef’s Table at the Michelin 2-star rated Henne Kirkeby Kro was made.

Maître Rôtisseur Paul Cunningham is the chef. Born and trained in England he moved to Denmark in 1994 starting at Søllerød Kro as a Fish Section Chef, later becoming Head Chef. His own restaurant followed, “The Paul” in Tivoli, Copenhagen. Receiving a Michelin star after nine months Chef Paul instantly became a celebrity chef.

With success came stress, in 2011 The Paul closed. Chef Paul moved to the Inn in Henne Kirkeby with a new philosophy: life and work should be fun!

A perfect work environment needs team spirit and good chemistry. Queen and Dire Straits blaring from the kitchen greeted us on arrival! With 2-Michelin stars, we were extremely excited with high expectations for a fantastic experience.

In Chef’s Table room located next to the kitchen Sommelier Pernille Malec greeted us with Champagne Simon-Selosse Grand Cru Blanc de Blancs Brut NV and amuse bouche: Sild oysters, Henne neck ham; crumpet with chicken liver parfait, cherries; bruschetta with tomato and lardons.

Head Waiter Maria Mohr and Pernille guided us through the menu.

MENU

“Han re-dux 18” bread, fresh garden butter
scallops, garden carrots, truffle, Sauternes sauce
Dürkheimer Spielberg Riesling ‘Höhenflug’ 2016
(Pfalz, Germany)

Steamed cod
grilled baby gem lettuce, salted lemon
Beaune Premier Cru ‘Montrevenots’ 2015
J M Boillot (Burgundy)

‘Label rouge’ guinea fowl
corn, mushrooms
Beaux Frères Willamette Valley Pinot Noir 2015
(Oregon, USA)

Whole roasted ‘French butter’
Riveyrac 1970 (Rivesaltes, France)

Peach Dame Nellie Melba - Savoy Hotel 1900’ish
Equipo Navazos La Bota De Manzanilla (Spain)

Macerated cherries with Marcona almond sorbet
La Cappucina Recioto de Soave ‘Arzimo’ 2015
(Veneto, Italy)
Pineau des Charentes 10yo ‘Vieille Réserve’ Red
Château de Beaulon (France)

French nougat
strawberry and mint fruit pâte 
English country fudge
Tea and coffee

The “French Butter” (aka foie gras) presented on a huge wooden plate containing herbs and five whole fried livers served with fresh fruit sauce was sublime introduced by Chef Paul.

Fun fact: hand food or fork and spoon until knives arrived for main course.

To standing applause kitchen and front-of-house brigades, who numbered more than the diners, were awarded Bailliage of Denmark services pin for first class service. Bailli Délégué Jørgen Krenk could not find words to express his joy at the experience!

Furthermore we heartily thank our sponsors, namely Excellent Wines who provided the champagne and Ken Storkøkken who presented gifts as we left.

Torben Søemod
Conseiller Gastronomique